Masala Arbi Kadai

  • Lunch
  • Servings
  • 3Spicy
  • 30 minsCook Time
  • Cuisine : Indian
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Arbi is cooked in a blend of spices in onions and kasoori methi. Its soft, Spicy and Tangy and can be eaten with parathas, naans n chapatis


1) 250 gms Arbi/Colocasia 2) 2 Tablespoon Dry Methi/Fenugreek Leaves 3) 2 Onions Chopped 4) 1 teaspoon ginger garlic paste 5) 1 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Garam Masala 7) 1/2 Teaspoon Jeera/Cumin Powder 8) 1 Teaspoon Coriander Powder 9) 1 Teaspoon Dry Mango Powder 10) 1/4 Teaspoon Jeera/Cumin Seeds 11) 2-3 Long/Cloves 12) 2-3 Green Elaichi/Cardamon 13) A Pinch of Hing/Asafoetida 14) Salt to taste 15) Chaat Masala To Sprinkle 16) Fresh Coriander to garnish 17) 4 Tablespoon Oil


Cooker/ pan to boil, kadai to cook, strainer

Step By Step Method

  • * Peel and wash Arbi, boil them in water for about 10 minutes * In a Wok, heat oil and crackle Jeera, Cloves, Hing and Cardamom pods * Add in Ginger Garlic paste and chopped Onions and saute till translucent * Add in Arbi and saute till all sides of Arbi turns golden in colour * Once done, add in all dry spices (Red chilly, coriander, garam masala and Jeera) * Sprinkle Salt, Dry Mango powder and Dry fenugreek leaves and mix well * Let it cook on simmer for 3-4 mins till Arbi is coated with masalas * Serve with fresh coriander leaves as garnish and sprinkle Chaat Masala