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:
4 servings per container
- Amount Per ServingCalories212
- % Daily Value *
- Total Fat
- Saturated Fat 0.6g 3%
- Sodium 63mg 3%
- Potassium 754mg 22%
- Total Carbohydrate
- Dietary Fiber 5.4g 22%
- Sugars 3.4g
- Protein 3.1g 7%
- 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.