dahi wali arbi recipe, how to make dahi arbi recipe | arbi gravy recipe

Jump to Recipe
dahi wali arbi recipe, arbi curry recipe

dahi arbi gravy recipe - mildly spiced and a thin curry made with arbi/taro roots in an onion-tomato gravy.

5 from 3 votes
total time:

dahi wali arbi recipe – arbi is a regular root veggie at home. so most of the times with arbi i make the sukhi/dry arbi and sometimes this curry.

dahi wali arbi: punjabi dahi wali arbi

arbi is the hindi name for colocasia or taro roots. in this dahi wali arbi recipe, the arbi is cooked with the masala and yogurt. the spice which has a dominant aroma and flavor in this curry is carom seeds/ajwain.

the recipe can also be made without yogurt and still tastes good. when there is no yogurt, i make the recipe by adding some extra tomatoes to the arbi. below pic is of sliced arbi soaking in salted water.

chopped arbi for dahi arbi recipe

this dahi wali arbi is again my mils recipe and this is how i have learned to make this punjabi dahi wali arbi from her. the dish goes well with phulkas or chapatis. even tastes good with rice. if you are looking for more yogurt based taro root curries, then there is already one recipe here on this link – dahi arbithe method and preparation of both these  arbi curries are different and so is the taste & flavor.

you can also have a look at dahi aloo and dahi bhindi recipe.

dahi wali arbi recipe

note: if making this for the navratri fasting, then skip the onions & garlic.

few more important fasting recipes on the blog are sabudana khichdi, sabudana vada, sabudana thalipeeth, jeera aloo, rajgira paratha and kaddu ki sabzi.

vegans can make the same curry with cashew curd. i haven’t tried it yet, but i did try cashew curd in other indian recipes and it worked really well.

dahi wali arbi recipe

5 from 3 votes
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
dahi arbi gravy recipe - mildly spiced and a thin curry made with arbi/taro roots in an onion-tomato gravy.
dahi wali arbi recipe, arbi curry recipe
Course:main course
Cuisine:north indian

INGREDIENTS FOR dahi wali arbi recipe

(1 CUP = 250 ML)
  • 200 or 250 grams colocasia (arbi or taro roots)
  • ½ cup yogurt, beaten (curd or dahi)
  • 1 medium size onion, chopped finely
  • 3 medium size tomatoes, chopped finely
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon turmeric (haldi)
  • ½ to ⅔ teaspoon carom seeds (ajwain)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon garam masala powder
  • 2 or 2.5 cups water
  • 2 tablespoon oil
  • rock salt or black salt or regular salt

HOW TO MAKE dahi wali arbi recipe

peeling arbi

  • first wash the arbi to remove all the mud from them.
  • now oil your palms before you peel and slice the arbi.
  • they can be itchy when slicing, so to avoid that oil your palms.
  • peel the arbi and cut each arbi vertically into two or four pieces.
  • soak them in salted water for 30 minutes.

making dahi wali arbi

  • in a pan or pressure cooker heat oil.
  • first fry the ajwain seeds.
  • then add the onions and fry till transparent.
  • now add the ginger garlic paste and saute till the raw smell of the paste goes away.
  • add the chopped tomatoes and stir.
  • also add all the dry spice powders.
  • saute the till oil starts to leaves the masala.
  • drain the arbi and add them to the masala.
  • saute for 1-2 minutes.
  • now add the yogurt and stir.
  • add water and salt. mix well.
  • cover the pan or the pressure cooker and cook the arbi till done.
  • for cooking in pressure cooker, cook for approx 4-6 whistles or till the arbi becomes soft and well cooked.
  • garnish the arbi with coriander leaves.
  • serve dahi wali arbi hot with some rotis or phulkas.


  1. if not using yogurt, then just add one or two tomatoes extra.
  2. you can also puree the tomatoes instead of chopping them.
  3. skip the onion-garlic for a no onion no garlic version.
  4. use vegan yogurt like cashew curd to veganize the dish.
  5. use fresh yogurt so that it does not curdle.
  6. if you want the curry to be a little thick then just cook it without lid till you get the consistency you want.
  7. you can also adjust the spice powders as per your taste. for a more spicier version, increase the amount of red chili powder.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter and pinterest or tag us at instagram @vegrecipesofindia

namaste, i am dassana

Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Popular Recipes

24 comments/reviews

  1. Dassana thanks at your blog ek sabzi ki itni variety we get ki summers mein less veggies are available still iss blog ke khazane ke kaaran we love the variety,innovation we learn from you.


    • thanks a lot megha. i have added most of the veggie recipes, but not added a few. so eventually will add them.

  2. My husbands favourite dish. A fingerlicking delicious recipe he loves it and demands it again n again. Thank you dassana ji. God bless you..

    • thanks megha.

  3. Hey… i’ve been a regular reader of your blog. While cooking i always use your recipes and results were awesome. Thank-you so much for these excellent recipes.?

    • welcome anjana and pleased to know this. thankyou for your positive feedback 🙂

  4. Hi, I made arbi for the first time and it turned out great… Perfect recipe…. But just one point I would like to raise is that 4-6 whistles are way to much .. I gave one and left it until the steam releases… And the vegetable was perfectly done….

    • thanks adi. it depends upon the quality of arbi. here even after 2-3 whistles the arbi is not cooked.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible