Arbi Pyaz ki sabzi


Arbi which is also called Taro root in English can be cooked in many different ways. It is the easiest recipe of arbi ki sabzi in which you need not to cook the tadka and still it is yummy. At my home, it is favourite of us all. The recipe which I am sharing down below is my grand mother’s recipe which was my favourite when I was a kid.

Arbi Pyaz ki Sabzi

The easiest and quick recipe to cook arbi pyaz ki sabzi with very less ingredients and with very little effort. Arbi or Taro Stem in English is mostly liked by people of every age. Apart from it taste, it has many health benefits. It is a very good source of Potassium and Phosphorus. So give it a try….
Prep Time 15 mins
Cook Time 30 mins
Course Dinner, Indian, Lunch, Main Course, North Indian
Cuisine Indian, North Indian, Punjabi
Servings 3 people


  • Non-stick kadhai/ pan


  • 1/2 kg Arbi
  • 2 Big Onions
  • 1 tsp Ajwain/ Carom Seeds
  • 1 tsp Turmeric Powder/ Haldi
  • 1/2 tsp Red Chilly Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder/ Dhania Powder
  • Salt to taste
  • Cooking Oil


In the kadhai

  • Firstly, take the sliced arbi (as if we cut potato for potato fingers) in the kadhai
  • Secondly, put some cooking oil.
  • Add ajwain or carom seeds. Mix well.
  • Cover the lid and allow it to cook for 10 minutes.
  • In between, stir it every 2-3 minutes.
  • After the arbi is partially cooked, add sliced onion.
  • Give it a good mix.
  • Again cover the lid and allow it to cook for 15 mins.
  • In between, stir it every 2-3 minutes.
  • Finally, check the arbi if it is almost cooked, add all the spices.
  • Mix well but with care so that the arbi slices should not break or get mashed.
  • At last cover the lid and cook for more 5 minutes so that the raw taste of masalas go away.
  • And bingo…. your tasty, mouth licking arbi pyaz ki sabzi is ready to serve. You can have it in your lunch or dinner and also with chapati, paratha or naan.


Arbi has many health benefits along with its taste. Arbi or Colocasia esculenta or Taro can be cooked in many different ways whether it can be dry (sookhi arbi) or with gravy. But at my home, this is the most loved form of arbi. 
Points to take care-
  • Most importantly, arbi can cause itching on your hands while peeling and cutting. So it is advised to put some mustard oil to your hands before peeling or cutting.
  • Secondly, after peeling and washing, arbi needs to be wiped off with a clean and dry cloth so as to make it dry( without moisture)
  • Thirdly, the slices cut should not be too thick because otherwise, they will take a lot of time to cook.
  • Lastly, it should be properly cooked otherwise, you can feel little itching in your throat also if it is left uncooked.
Keyword arbi recipe, Easy Dinner Recipe, easy indian recipe, easy sabzi for lunch, Healthy, how to cook, how to cook sukhi arbi, kids favourite, Quick and easy, recipe of arbi, sookhi arbi recipe, sukhi arbi

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