How to make Bharwan Arbi Recipe - Arbis stuffed with dry masalas and cooked in the pressure cooker.

This recipe is from the book Cooking with Love.

Main Ingredients : Colocassia (arbi) (अर्बी ),

Cuisine : Punjabi

Course : Starter

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Bharwan Arbi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Bharwan Arbi checkout Arbi Cutlets , Arbi Ke Kabab . You can also find more Starter recipes like Posto Chop, Turai Kabab, Shrimp And Egg Stir Fry, Chicken Vol-au-vent. Or try out these recipes from Punjabi Cuisine like Paushtik Roti, Aloo Bread Pakoda With Imli Chutney, Chutney Lassi, Paneer Moongdal Samosa.

Bharwan Arbi Recipe Card

Bharwan Arbi
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Bharwan Arbi

  • Colocassia (arbi) 400 grams

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Dry mango powder (amchur) 2 teaspoons

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Wash the colocassia thoroughly and dry. Peel and make one slit on each of them without cutting through.

Step 2

Mix the red chilli powder, coriander powder, turmeric powder, dried mango powder, garam masala powder and salt well. Stuff this mixture into the slits in the colocassia. Reserve the remaining masala.

Step 3

Heat the oil in a pressure cooker, add the colocassia and sauté till lightly browned. Sprinkle the remaining masala and mix. Add half a cup of water and cook under pressure till the pressure is released once (one whistle is given out).

Step 4

Open the lid when the pressure is reduced completely.

Step 5

Garnish with the fresh coriander and serve hot.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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