Sukhi Arbi ki Sabji (also widely known as Arbi Masala Recipe or Dry Arbi ki Sabji) is a quick and absolutely beginner-friendly Indian vegetarian recipe that comes out perfect each and every time. It is mildly spicy and tangy, without any slimy texture. Serve it with some pooris, parathas or chapati for a delicious family meal.

My trick to make this kurkuri arbi ki sabji absolutely perfect every time is using acidic ingredients such as vinegar, amchur or dry mango powder and anardana or dry pomegranate powder, which cuts through the stickiness of this starch-rich vegetable. Once we understand the role of each ingredient in this recipe, it becomes much easier to handle arbi or taro roots in this arbi ki sukhi sabji recipe.

Table of Contents

Ingredients for arbi ki sabji

250 gms Arbi
1 tbsp Vinegar
1/4 tsp Cumin seeds
2 Green Chillies Finely Chopped – adjust as per taste
2 tbsp Mustard Oil
Salt to taste
A pinch of Hing
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1tsp Coriander Powder
1/2 tsp Dry Mango Powder or Amchur
1/2 tsp Dry Pomegranate Powder or Anardana

Recipe instructions

Wash the arbi thoroughly to remove all dirt. Peel off the skin using the back of the knife or a potato peeler. Cut the arbi lengthwise into halves. Submerge them in a mix of water and vinegar to get rid of the starchiness and oxalates that cause itchiness.
Pro-tip: If your hands feel itchy, grease your palms with a little mustard oil before peeling.
Heat the mustard oil in a broad, heavy-bottomed pan and then add hing and cumin seeds. As they splutter, drop the arbi or taro root pieces after draining them well.
Cook on medium-low flame for 5–7 minutes without covering, flipping occasionally, until a beautiful light-golden, crispy crust forms on all sides.
Turn the heat to low and sprinkle the remaining dry spices. Toss everything gently to coat the arbi evenly. Pour very little water to mix the spices well and evenly cook the arbi pieces.
In 3-4 minutes, you will notice that the water has been absorbed completely and masaledar dry arbi is ready to be served. Finish with a garnish of chopped chillies and fresh coriander leaves.

Serving suggestions

This arbi ki sabji bina lahsun pyaj ki is the perfect example of vegetarian cooking, where the star ingredient shines. It pairs well with hot, puffed-up pooris or flaky parathas, making it a great option for weekend brunches or a lunch box arbi recipe for office or school.

Arbi ki Sabji - arbi ki sabji bina lahsun pyaj ki

More easy sabji recipes

Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!

Follow me or Subscribe to my Channel

Arbi ki Sabji | अरबी की सूखी सब्जी

Priyanka

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine Indian, Punjabi

Servings 3 People

Ingredients

250 gms Arbi
1 tbsp Vinegar
1/4 tsp Cumin seeds
2 Green Chilies Finely Chopped – adjust as per taste
2 tbsp Mustard Oil
Salt as per taste
A pinch of Hing
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Dry Mango Powder or Amchur
1/2 tsp Dry Pomegranate Powder or Anardana

Instructions

Wash the arbi thoroughly to remove all dirt. Peel off the skin using the back of the knife or a potato peeler. Cut the arbi lengthwise into halves. Submerge them in a mix of water and vinegar to get rid of the starchiness and oxalates that cause itchiness.
250 gms Arbi, 1 tbsp Vinegar

Pro-tip: If your hands feel itchy, grease your palms with a little mustard oil before peeling.

Heat the mustard oil in a broad, heavy-bottomed pan and then add hing and cumin seeds. As they splutter, drop the arbi or taro root pieces after draining them well.
1/4 tsp Cumin seeds, 2 tbsp Mustard Oil, A pinch of Hing
Cook on medium-low flame for 5–7 minutes without covering, flipping occasionally, until a beautiful light-golden, crispy crust forms on all sides.
Turn the heat to low and sprinkle the remaining dry spices. Toss everything gently to coat the arbi evenly. Pour very little water to mix the spices well and evenly cook the arbi pieces.
Salt as per taste, 1/2 tsp Turmeric Powder, 1/2 tsp Cumin Powder, 1 tsp Coriander Powder, 1/2 tsp Dry Mango Powder or Amchur, 1/2 tsp Dry Pomegranate Powder or Anardana
In 3-4 minutes, you will notice that the water has been absorbed completely and masaledar dry arbi is ready to be served. Finish with a garnish of chopped chillies and fresh coriander leaves.
2 Green Chilies Finely Chopped – adjust as per taste