Arbi di Sabji


The potato’s weird but delicious friend – that is how I like to classify arbi and arbi di sabji.

Potatoes and I were meant to be. I could eat then on a train, in a plane, with a cat, wearing a hat. But then arbi rears its head and I’m not really sure how to feel about it. Arbi is delicious but it makes me feel like I’m cheating, and not in the good way (there’s a good way, right?). The answer is no Susan! There isn’t a good way! This is why I only make arbi di sabji out of duress.

Arbi is a fan favorite as soon as fall and winter hit in Punjab, so needless to say, we all have our favorite recipe and strong opinion of how it should be done. Arbi or taro root is firmer than a potato and a bit more starchy – hence the weird potato comment. But it also is fabulous at absorbing which ever flavor you decide to add in. Since it lends itself to any flavor, that also means that it’s great to pair with nearly any dish. It’s perfect with daal, raita, roti, or even as a side to khichdi

Luckily, there’s no big secret on how to make arbi di sabji. Just make your masala (which just means spice blend – so don’t start with your “Omg masala flavor is amazing” there is no spice blend flavor!) add in arbi, a little bit of water to help it steam, and then cook it. Just like with a potato, use a fork or knife to make sure it cuts through easily, or taste a piece to make sure it isn’t crunchy. Taro root is a harder veggie than a potato so it will be firmer when cooked, but still shouldn’t be crunchy.

That’s it! Go forth! Be fruitful!

Need more comfort foods? Try these:

Arbi di Sabji

0 from 0 votes
Course: MainCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 tbsp 2 canola oil

  • 2 tbsp 2 cumin

  • 1 1 onion, sliced thinly

  • 1 tbsp 1 ginger, minced

  • 1/2 tsp 1/2 turmeric

  • 1 tsp 1 chili powder

  • 2 tbsp 2 coriander powder

  • 1 lb 1 arbi, sliced into 1/2 inch wedges

  • 1/4 cup 1/4 water

  • salt, to taste

  • 1/2 tsp 1/2 amchur powder

Equipment/Specialty Items


  • In a large skillet, heat oil over medium heat.
  • Add in cumin and sauté till golden brown. Approximately 1-2 minutes.
  • Add in onions and sauté till translucent and lightly browned. Approximately 3-5 minutes.
  • Add ginger and sauté for 2 minutes.
  • Add turmeric, chili powder, and coriander powder. Sauté for 1 minute.
  • Add arbi, water, and salt. Mix well, cover and cook till arbi is cooked through (approximately 25-30 minutes). If you’ve never made arbi, it’s similar to a potato – you should be able to easily cut it and it shouldn’t be crunchy anymore.
  • Toss arbi with amchur, garnish with cilantro and serve.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories212
  • % Daily Value *
  • Total Fat 7.9g 11%
    • Saturated Fat 0.6g 0%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 63mg 3%
  • Potassium 754mg 22%
  • Total Carbohydrate 33.4g 11%
    • Dietary Fiber 5.4g 20%
    • Sugars 3.4g
  • Protein 3.1g 6%

  • Calcium 6%
  • Iron 14%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Reply

Your email address will not be published. Required fields are marked *

The Ghee Spot © Copyright 2021. All rights reserved.