arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe with step by step process – arbi methi sabzi (taro roots/colocasia with fenugreek) is a wonderful and unique vegetable dish which is easy to cook and could be accompanied by any main dish. arbi methi masala dry dish will be definitely liked by everyone.


a different version of this recipe can be prepared without using fenugreek/methi. check out my masaledar arbi sabzi recipe here.

इस रेसिपी को हिंदी में पढ़ने के लिए यहाँ क्लिक करे.


arbi (colocasia) can also be consumed during different indian fastings like navratri, mahashivratri, ekadashi or chaitra navratri etc. to prepare the navratri version check my navratri fast arbi sabzi recipe here.


ingredients for arbi methi masala dry recipe | arbi methi sabzi recipe :

  • colocasia (arbi) – 500 grams
  • green chillies – 1 (finely chopped)
  • dry fenugreek leaves (methi) – 1 tbsp
  • oil – 2-3 tbsp
  • carom seeds (ajwain) – ½ tsp
  • turmeric powder (haldi powder) – ½ tsp
  • coriander powder – 2 tsp
  • red chilli powder – ½ tsp
  • garam masala – ½ tsp
  • lemon juice – 1 tsp
  • amchur powder – ½ tsp
  • asafoetida (hing) – a pinch
  • salt – to taste


directions for arbi methi masala dry recipe | arbi methi sabzi recipe :

  • wash and boil arbi. peel and cut into 2 cm length pieces. in this dish we boil the arbi first before peeling it. boiled arbi does not cause itching in the skin as peeling the raw arbi does.

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

  • soak dry fenugreek leaves in water for 8-10 minutes and drain. keep aside.
  • clean, wash and chop green chillies.
  • heat oil in a heavy bottomed wok/kadai. when oil is hot, add ajwain and asafoetida into it. let them splutter for one minute.

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

  • now add chopped green chillies (optional), turmeric powder, coriander powder and red chilli powder and cook for another 1-2 minutes.

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

  • after sauteing the masala, add chopped arbi and mix well.

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

  • now add salt, cook on low heat stirring in between for 5-10 minutes.

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

  • after that add soak and drained fenugreek leaves, garam masala, amchur powder and lemon juice. mix well and cook for another 5-10 minutes on low flame.

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe

  • stirring from time to time until the vegetables become golden brown.
  • now switch off the flame.
  • hot arbi methi masala dry or arbi methi sabzi is ready to be served. it can served with any indian breads.

arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe


arbi methi masala dry recipe | arbi methi sabzi recipe | colocasia fenugreek veg recipe
 
Prep time
Cook time
Total time
 
arbi methi masala dry (arbi methi sabzi) is a wonderful and unique vegetable dish which is easy to cook and could be accompanied by any main dish. arbi methi masala dry dish will be definitely liked by everyone.
Author:
Recipe type: Indian-Veg
Cuisine: Indian
Serves: 4-5
Ingredients
  • colocasia (arbi) - 500 grams
  • green chillies - 1 (finely chopped)
  • dry fenugreek leaves (methi) - 1 tbsp
  • oil - 2-3 tbsp
  • carom seeds (ajwain) - ½ tsp
  • turmeric powder (haldi powder) - ½ tsp
  • coriander powder - 2 tsp
  • red chilli powder - ½ tsp
  • garam masala - ½ tsp
  • lemon juice - 1 tsp
  • amchur powder - ½ tsp
  • asafoetida (hing) - a pinch
  • salt - to taste
Instructions
  1. wash and boil arbi. peel and cut into 2 cm length pieces. in this dish we boil the arbi first before peeling it. boiled arbi does not cause itching in the skin as peeling the raw arbi does.
  2. soak dry fenugreek leaves in water for 8-10 minutes and drain. keep aside.
  3. clean, wash and chop green chillies.
  4. heat oil in a heavy bottomed wok/kadai. when oil is hot, add ajwain and asafoetida into it. let them splutter for one minute.
  5. now add chopped green chillies, turmeric powder, coriander powder and red chilli powder and cook for another 1-2 minutes.
  6. after sauteing the masala, add chopped arbi and mix well.
  7. now add salt, cook on low heat stirring in between for 5-10 minutes.
  8. after that add soak and drained fenugreek leaves, garam masala, amchur powder and lemon juice. mix well and cook for another 5-10 minutes on low flame.
  9. stirring from time to time until the vegetables become golden brown.
  10. now switch off the flame.
  11. hot arbi methi masala dry or arbi methi sabzi is ready to be served. it can served with any indian breads.
Nutrition Information
Serving size: 1 bowl Calories: 180 cal Fat: 8 g

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