How to make Arbi ki Kadhi - SK Khazana -

A wonderful gravy dish to have with rajgira puris on a fasting day. For everyday meals you can substitute water chestnut flour with gram flour. But let me tell you the version given here is tastier!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia (arbi) (अर्बी ), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Arbi ki Kadhi - SK Khazana checkout Khatti Arbi, Dabi Arbi Ka Salan, Khatti Arbi ka Salan, Besan Arbi - SK Khazana . You can also find more Main Course Vegetarian recipes like Paneer Babycorn Balchao Baby Potatoes In Spicy Yogurt Gravy Lauki Kofta Curry Paneer Pasanda

Arbi ki Kadhi - SK Khazana

Arbi ki Kadhi - SK Khazana Recipe Card

Print

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 : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Arbi ki Kadhi - SK Khazana Recipe

  • Colocassia (arbi) boiled and peeled 300 grams

  • Oil + for deep frying 2 tablespoons

  • Yogurt 1 cup

  • Water chestnut flour (shingare ka atta) 1/4 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Dried red chillies 2

  • coriander leaves chopped 2 tablespoons

  • Steamed rice to serve

Method

Step 1

Cut arbi into ½ inch slices and set aside.

Step 2

Heat sufficient oil in a kadai, slide in the arbi slices and deep fry till golden brown and crisp. Drain on an absorbent paper.

Step 3

Take yogurt in a large bowl, add water chestnut flour, salt, turmeric powder, red chilli powder and 1 cup water and whisk well.

Step 4

Heat 1 tsp oil in a non-stick pan, add cumin seeds and dried red chillies and mix well. Add the yogurt mixture and mix well. Cook for 4-5 minutes.

Step 5

Add ¾ of the fried arbi and mix and cook for 5-6 minutes. Add coriander leaves and mix well. Take the pan off the heat.

Step 6

Garnish with remaining fried arbi and serve hot with steamed rice.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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 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.