Nut-Free Arbi Sabzi
Transform your everyday mealtime with this delightful Nut-Free Arbi Sabzi, a simple yet flavorful dry curry made with taro root and aromatic spices. This vegan and gluten-free recipe is perfect for anyone with nut allergies, focusing on wholesome ingredients like earthy cumin, tangy amchur (dry mango powder), and vibrant turmeric. Lightly pan-fried to achieve a crispy-on-the-outside, tender-on-the-inside texture, this dish is a satisfying side that pairs beautifully with warm roti, paratha, or steamed rice. Quick to prepare in just 45 minutes and requiring minimal effort, this nut-free Indian recipe is a versatile addition to your weekly meal rotation, promising bold flavors in every bite. Perfect for busy weeknights or festive spreads alike!
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Recipe Information
Ingredients
- 500 grams Arbi (taro root)
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Amchur (dry mango powder)
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
Instructions
Start by thoroughly washing the arbi (taro root) under running water to remove any dirt. Peel the outer skin using a vegetable peeler or a sharp knife.
Cut the peeled arbi into medium-sized, evenly shaped slices or cubes to ensure even cooking.
Heat the cooking oil in a large non-stick pan over medium heat. Add cumin seeds and let them crackle for a few seconds.
Add a pinch of asafoetida (hing) to the oil and stir quickly.
Add the sliced or cubed arbi to the pan and stir until well-coated with the oil and spices.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the arbi. Stir well to ensure all the spices evenly coat the arbi pieces.
Lower the heat to medium-low and cover the pan with a lid. Allow the arbi to cook for about 20-25 minutes, stirring occasionally to prevent sticking or burning. Cook until they are soft and tender but not mushy.
Once the arbi is cooked through, uncover the pan and increase the heat to medium-high to let any excess moisture evaporate, making the sabzi slightly crispy.
Sprinkle amchur powder over the cooked arbi and mix well. Adjust seasoning if needed.
Garnish the arbi sabzi with freshly chopped coriander leaves before serving.
Serve the nut-free arbi sabzi hot with roti, paratha, or rice.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 3.2 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3117 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
