Dahi Arbi Recipe - super easy, deliciously tasty, and requires basic Indian ingredients! You’ll love how creamy, filling and comforting this curry is.
Here boiled taro roots are simmered in creamy cashew-yogurt gravy with few spice powders. This can be consumed during Hindu vrat (fasting). Also, it can be eaten on a regular day at any time of the year.
❤️You’ll Love This Recipe
It is healthy and full of nutrition. Arbi is an excellent source of fiber and is good for your healthy digestive system.
It is very light to your stomach yet filling.
This dahi arbi super easy to make yet it tastes super flavorful.
This is no onion no garlic recipe.
You can make it vegan by substituting the regular yogurt with cashew yogurt.
🧾Ingredients
Here is the pic of the ingredients used in making this delicious dahi arbi sabzi. All the ingredients are basic and easily available.
Cashews: Here I have soaked the nuts in warm water and make a paste. This gives curry a nice creamy texture. Also, it helps to thicken the gravy.
Yogurt: I use full-fat whole milk yogurt. If you use low-fat or fat-free yogurt then the gravy will be watery and thin.
Rock salt: Because I made this during vrat, I have used rock salt. For regular days you can add table salt.
Oil: If making for vrat, please use peanut oil or ghee.
👩🍳Step By Step Photo Instructions
Prep:
- Boil the taro roots (arbi) in the pressure cooker (1 whistle) or microwave (4-5 mins) or boil in a saucepan on the stovetop (10-15 mins).
- Once cool to touch, peel and cut into cubes.
- Soak the cashew nuts in warm water for 10-15 minutes. Then make a fine paste using a grinder.
Making Dahi Arbi:
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then slit green chili and fry for 30 seconds.
2) Add chopped arbi, sprinkle a little salt and fry until it becomes slightly crisp.
3) Now add cashew paste. If the paste is too thick then add some water. Also, add red chili powder, cumin powder.
4) Mix well and simmer for 2 minutes.
5) Now lower the heat and slowly add whisk yogurt and using another hand keep mixing the yogurt into the gravy to avoid curdling.
6) Simmer for 6-7 minutes on medium-low heat. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan. In the end, garnish with chopped cilantro.
💭Expert Tips
- You can make the same recipe with boiled potatoes.
- If your yogurt is not sour enough then you can a pinch of amchur powder.
- It is important to crisp up the boiled arbi before adding the rest of the stuff. This step avoids the stickiness of the arbi.
- Adjust the water amount as per your liking gravy consistency. Some prefer thin gravy while some prefer thick gravy.
🍽 Serving Ideas
- On regular days, serve this dahi arbi with roti, paratha or puri.
- During fasting days, it can be served with farali puri, singhare ki puri or even rajgira paratha, kuttu paratha.
Check Out Other Arbi Recipes
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📋 Recipe Card
Dahi Arbi
Ingredients
- 4-5 small or 1 cup Arbi (taro root or colocasia) boiled, peeled and cut into big chunks
- 1 tablespoon Peanut oil
- ½ teaspoon Cumin seeds
- 1 Green chili slit
- 1 tablespoons Cashew nuts Soak in 2 tablespoons of warm water for 15 mins and make a smooth paste
- 1 cup Water
- Rock salt (Sendha namak) to taste
- ½ teaspoon Red chili powder
- ½ teaspoon Cumin powder
- ⅓ cup Plain yogurt (dahi or curd) whisked until smooth
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
Prep:
- Boil the taro roots (arbi) in the pressure cooker (1 whistle) or microwave (4-5 mins) or boil in a saucepan on the stovetop (10-15 mins).
- Once cool to touch, peel and cut into cubes.
- Soak the cashew nuts in warm water for 10-15 minutes. Then make a fine paste using a grinder.
Making Dahi Arbi:
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Then slit green chili and fry for 30 seconds.
- Add chopped arbi, sprinkle a little salt and fry until it becomes slightly crisp.
- Now add cashew paste. If the paste is too thick then add some water. Also, add red chili powder, cumin powder. Mix well and simmer for 2 minutes.
- Now lower the heat and slowly add whisk yogurt and using another hand keep mixing the yogurt into the gravy to avoid curdling.
- Simmer for 6-7 minutes on medium-low heat. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.
- In the end, garnish with chopped cilantro.
Notes
- You can make the same recipe with boiled potatoes.
- If your yogurt is not sour enough then you can a pinch of amchur powder.
- It is important to crisp up the boiled arbi before adding the rest of the stuff. This step avoids the stickiness of the arbi.
- Adjust the water amount as per your liking gravy consistency. Some prefer thin gravy while some prefer thick gravy.
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