How to make Sukhi Arbi Ki Sabzi -

Colocassia cooked in fresh indian spices

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Coriander Leaves (धनिये के पत्ते )

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Sukhi Arbi Ki Sabzi checkout Aaluchi Patal Bhaji , Khatti Arbi, Dabi Arbi Ka Salan, Aaluchi Patal Bhaji . You can also find more Main Course Vegetarian recipes like Pressure Cooker Aloo Sabzi Kesariya Baingan Gobhi Mushroom Chilli Fry Doodhi Bhopda Bhaji

Sukhi Arbi Ki Sabzi

Sukhi Arbi Ki Sabzi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Sukhi Arbi Ki Sabzi Recipe

  • Colocassia 500 grams

  • Coriander Leaves 1/2 small bunch

  • Green chillies 2

  • Oil 4 tablespoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Lemon 1


Step 1

Wash and boil arbi. Peel and press between palms. Clean, wash and chop coriander leaves. Remove stems, wash and chop green chillies.

Step 2

Heat oil, add ajwain, chopped green chillies and the pressed arbi. Add turmeric powder, coriander powder, red chilli powder, amchur powder and mix well.

Step 3

Reduce heat, cover and cook for five minutes. Add salt, juice of lemon and mix. Add chopped coriander leaves. Remove from heat and keep it covered for a while before serving.

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MasterChef Sanjeev Kapoor

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 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.