Name: Punjabi Dahi Arbi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Colocasia Roots, arbi, boiled, peeled, and slightly flattened; ¾ cup Indian-Style Yogurt, whisked until completely smooth; ½ tsp Carom Seeds, ajwain, essential for digesting arbi; 1 Green Chili Pepper, finely chopped; ¼ tsp Ground Turmeric, mixed into the curd; ½ tsp Red Chilli Powder, mixed into the curd; ¾ tsp Ground Coriander, mixed into the curd; ¼ tsp Garam Masala; 1½ tbsp Ghee, divided (for frying arbi and making gravy); ½ tsp Salt; ½ cup Water; 1 tbsp Coriander Leaves, chopped

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat a portion of ghee in a pan. Add the boiled, flattened arbi pieces and shallow fry them until they have a crisp, golden-brown crust on both sides. Remove and set aside.
In a mixing bowl, thoroughly whisk the curd along with turmeric, red chilli powder, and coriander powder to create a lump-free spiced yogurt mix.
Heat the remaining ghee in the pan. Add carom seeds (ajwain) and let them crackle. This is the signature flavor of this dish.
Add chopped green chillies and sauté for a few seconds.
Turn the heat down to the lowest setting. Slowly pour in the spiced yogurt mixture while stirring rapidly and continuously to prevent the curd from splitting.
Keep stirring until the mixture comes to a gentle boil. Add water and salt, allowing it to simmer for 5 minutes until the gravy thickens and oil floats up.
5 min
Slide the fried arbi pieces into the bubbling yogurt gravy. Cover and simmer on low heat for 5 minutes so the arbi absorbs the tangy sauce.
5 min
Stir in garam masala and fresh coriander. Serve hot.

How to tell it's done

Soft, starchy discs encased in a slightly chewy golden crust, smothered in a silky, tangy, and brightly spiced yellow yogurt sauce.

Getting it right

Tip

Frying the boiled Arbi serves two purposes: it prevents the root from becoming slimy in the gravy, and the crispy exterior acts as a sponge for the tangy yogurt.

What to serve it with

A comforting, tangy curry that pairs exceptionally well with Ajwain Parathas or plain Steamed Rice.

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Ingredients