A picture of Arbi ki Sabzi.

Arbi ki Sabzi

Share its first Cooksnap!
100+ cooks have visited this recipe
chefluciano
chefluciano @lucianoiretired
chicago

Arbi Sabzi : Dry Sabzi to be enjoyed with Roti or Paratha.

Read more
Cookpad Open in Cookpad App
Edit recipe
Share

Ingredients

35 mins
6-serving
  1. 2 Pounds Arbi Roots
  2. 2 Quarts Water
  3. 1/2 Cup Oilive Oil
  4. 1 Teaspoon Ajwain Seeds
  5. 1 Teaspoon Cumin Powder
  6. 1 Teaspoon Corriander Powder
  7. 1/2 Teaspoon Chilli Powder
  8. 1/2 Teaspoon Tumeric Powder
  9. 1 Teaspoon Kosher Salt
  10. 1 Teaspoon Amchoor (Mango powder)

Cooking Instructions

35 mins
  1. 1

    Boil Group One Arbi in 2 Quarts of Water for 20 minutes covered until Arbis are fork tender. Let it sit 5 minutes. Peel and press the white Arbi with oily hand into cakes.

  2. 2

    In a non stick pan add 1/2 cup oil and add ajwain seeds. Brown Arbi cakes in oil.

  3. 3

    Add all spices in Group three in cook 5 minutes in slow heat. Don't burn. If necessary sprinkle a little water. Add fresh chopped cilantro and serve with Roti or Parqatha.

Reactions

Edit recipe
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Learn more about Cooksnaps

Comments

Written by

chefluciano
chefluciano @lucianoiretired
on
chicago
Born in India and now living in Chicago. Food is celebration for me. Indian foods are not only great in taste but have a health factor related to it. Indian food and spices are not only tasty and flavorful; they also add a lot of benefits to our health. I have tried to take advantage of herbs and spices and infuse the American and Italian lcuisine. It is sort of East meets West. My dishes are easy to make and everyone can do it. Just come on and join me in my kitchen. We will have a lot fun! I use a unique mixture of Ginger, Garlic and Tumeric (in equal parts) with peppers, like long chilli spicy, habernero even Ghost peppers. It is potent and healthy. Dont't live to Eat, Eat to Live. Worked at Chefluciano's Restuarant in Chicago for 30 years. Now I am retired.
Read more

Similar Recipes