Delicious Arbi Recipes for Everyday Meals

Arbi, also known as colocasia or taro root, may be a humble kitchen staple, but it can be surprisingly exciting when given the right treatment. Its soft, creamy texture and mild flavour make it perfect for soaking up spices, sauces and aromatic seasonings.

Whether you’re planning a comforting everyday meal, a quick snack or something a little more special for the table, this root vegetable has plenty of potential. Here are four easy ways to turn it into dishes that are packed with flavour, texture and plenty of character.

1. Arbi Achari

Bold, tangy and wonderfully aromatic, this preparation brings together warming whole spices and a punchy masala. The result is a flavour-packed side that can instantly perk up a simple meal.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 500 g arbi
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp nigella seeds
• ½ tsp fenugreek seeds
• ½ tsp carom seeds
• 1 onion, finely sliced
• 1 tsp ginger paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp amchur powder
• 1 tbsp lemon juice
• Salt to taste
• Fresh coriander, chopped

Get the ingredients here

Method

1. Wash the arbi thoroughly and pressure cook or boil until just tender. Do not overcook.
2. Once cool enough to handle, peel the arbi and cut it into halves or thick pieces.
3. Heat mustard oil in a pan until hot. Lower the heat and add cumin, fennel, nigella, fenugreek and carom seeds.
4. Add the sliced onion and sauté until lightly golden.
5. Add ginger paste, turmeric, red chilli powder and coriander powder. Cook for a minute.
6. Add the arbi and gently toss so that the pieces are coated with the masala.
7. Cook uncovered for 8-10 minutes, turning occasionally, until the arbi develops a light golden crust.
8. Add amchur powder, salt and lemon juice. Toss well.
9. Garnish with fresh coriander and serve hot.

Tip: Don’t overboil the arbi. It should be tender enough to cook but firm enough to hold its shape.

2. Arbi Tikki

Crisp edges, a tender centre and plenty of aromatic seasoning make these little golden bites hard to resist. They’re easy to shape, pan-fry and serve whenever you’re in the mood for something savoury and satisfying.

Prep time: 20 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 500 g arbi
• 2 green chillies, finely chopped
• 2 tbsp fresh coriander, chopped
• ½ tsp cumin powder
• ½ tsp red chilli powder
• ½ tsp amchur powder
• ½ tsp garam masala
• 1 tbsp roasted gram flour or besan
• Salt to taste
• Oil for shallow frying
• Green chutney, to serve

Get the ingredients here

Method

1. Boil or pressure cook the arbi until tender but not mushy.
2. Peel the cooled arbi and mash it until mostly smooth.
3. Add green chillies, coriander, cumin powder, red chilli powder, amchur, garam masala, roasted besan and salt.
4. Mix everything well to form a soft but manageable mixture.
5. Divide the mixture into equal portions and shape each into a flat round tikki.
6. Heat a little oil in a non-stick or heavy-bottomed pan.
7. Place the tikkis in the pan and cook over medium heat until golden and crisp on one side.
8. Flip carefully and cook the other side.
9. Serve hot with green chutney.

Tip: If the mixture feels too soft, refrigerate it for 15-20 minutes before shaping the tikkis.

3. Bharwan Arbi

A little extra effort turns this simple vegetable into something that feels special. A fragrant filling made with crunchy, nutty ingredients nestles inside tender pieces, creating an appealing contrast in every bite.

Prep time: 25 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 500 g small arbi
• 3 tbsp roasted gram flour or besan
• 2 tbsp roasted peanuts, crushed
• 1 tbsp sesame seeds
• 1 tbsp grated coconut
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp fennel powder
• ½ tsp red chilli powder
• ½ tsp amchur powder
• ½ tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp oil
• Fresh coriander, chopped

Get the ingredients here

Method

1. Boil the arbi until just tender. Allow it to cool, then peel carefully.
2. Make a shallow slit along each arbi without cutting it completely through.
3. In a bowl, combine besan, crushed peanuts, sesame seeds, grated coconut, coriander powder, cumin powder, fennel powder, chilli powder, amchur, garam masala, lemon juice and salt.
4. Mix well to form a coarse, aromatic stuffing.
5. Carefully fill the stuffing into the slit in each arbi.
6. Heat oil in a wide pan and place the stuffed arbi in a single layer.
7. Cover and cook on low heat for 10-12 minutes, turning gently from time to time.
8. Remove the lid and cook for a few more minutes until the outside is lightly golden.
9. Garnish with fresh coriander and serve warm.

Tip: Choose small, firm arbi as they are easier to stuff and hold their shape better while cooking.

4. Khatta Meetha Arbi

If you enjoy flavours that balance contrasting notes, this preparation is one to try. A glossy coating brings together gentle sweetness, tanginess and warm spices, while a final sprinkle adds a subtle nutty crunch.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 500 g arbi
• 2 tbsp oil
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilli powder
• 1 tbsp jaggery, grated
• 1 tbsp tamarind pulp
• ½ tsp amchur powder
• 1 tbsp sesame seeds
• Salt to taste
• 2 tbsp fresh coriander, chopped

Get the ingredients here

Method

1. Boil the arbi until tender but firm. Peel and cut into thick slices or pieces.
2. Heat oil in a wide pan and add cumin and fennel seeds.
3. Once they crackle, add the arbi and sauté over medium heat until lightly golden.
4. Add turmeric, coriander powder, red chilli powder and salt. Toss gently.
5. Mix tamarind pulp, jaggery and a little water in a small bowl.
6. Pour the mixture into the pan and toss well to coat the arbi.
7. Cook for 5-7 minutes until the sauce reduces and forms a glossy coating.
8. Sprinkle amchur and sesame seeds.
9. Garnish with fresh coriander and serve warm.

Tip: Adjust the jaggery and tamarind according to your preference for sweetness and tanginess.