Punjabi Arbi Ki Sabji | How To Make Semi Dry Arbi Masala

I like the Punjabi Arbi Ki Sabji as the arbi in it is crunchy and yet soft inside with a really flavorful semi dry masala.


This is my moms recipe and I have grown up eating arbi ki sabji this way. And I wouldn’t have it any other way. Is it weird to like arbi, gobi, lauki, tori and tinda. Well I liked all of them; thanks to my mom.

Eating vegetables is so important. All over the world there is discussion happening about the importance of eating vegetables. Making you kids eating all these veggies is such a pain for mothers. But trust me, this sabji is so tasty that they won’t even know that its arbi.


Its got a bit of process so dont get intimidated. I will give two ways how you can prep the arbi. Its easy for me to make as i make my masala way ahead in advance so its already lying in my fridge to cook some lipsmacking dishes.

If you wanna know how you can make basic onion tomato masala in advance here is the link. Do check it out and share if you find it useful. You can make any gravy dish with it and it comes in so handy(especially for lazy souls like me)

Basic Onion Tomato Masala Used For Gravy Recipes

Other Indian vegetarian recipes that you may like-

Directions to make Punjabi Arbi Ki Sabji-


250 gm Arbi/colocasia roots

3/4 cup basic onion tomato masala

Salt as per taste

A pinch freshly crushed black pepper

2 tsp red chili powder(use less as per your taste)

1 tsp turmeric powder

2 tsp coriander powder

1 tsp garam masala

Oil for frying

2-3 tbsp kasturi merthi/dry fenugreek leaves


How to prep arbi-

  1. Wash arbi thoroughly and boil it. Once cooled, peel and chop in big chunks.
  2. Peel the arbi and then chop in length wise medium size pieces.

I have used method-2 in this recipe.

Once your arbi is prepped, deep fry it and drain on a kitch paper. Make sure the oil is really hot as you want the arbi to flash fry and get a nice color on the outside.

Now cook the masala. Add the arbi and about 1/2 cup water. Cook on medium high flame until you get a semi dry gravy like sabji.

Top with kasturi methi and black pepper powder.

Enjoy with roti.



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