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 Ke Kabab . You can also find more Starter recipes like Mexican Cheesy Chicken, Schezwan Chicken Pakora, Falafel, Chicken Gold Coin. Or try out these recipes from Punjabi Cuisine like Makhni Broccoli, Dahiwale Soya Methi Matar, Ghati Paneer, Wheat And Sprouted Moong Raita.

Bharwan Arbi Recipe - How to make Bharwan Arbi


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • 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 chopped1 tablespoon


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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