dahi wali arbi

Dahi wali arbi recipe – arbi is a regular root veggie at home. So most of the times with arbi I make the sukhi or dry arbi recipe and sometimes this curry.

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.

dahi wali arbi, dahi arbi

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 mil’s 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.

You can also have a look at these similar recipes:

dahi wali arbi recipe

Note: if making this for the Navratri vrat, then skip the onions & garlic. 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.

Few more important curry recipes on the blog are:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

dahi wali arbi

4.67 from 6 votes
This dahi arbi is a mildly spiced and a thin curry made with arbi/taro roots in an onion-tomato gravy.
dahi wali arbi recipe, arbi curry recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):4
(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
  • ½ to ⅔ teaspoon carom seeds (ajwain)
  • ½ teaspoon red chili powder
  • ¼ teaspoon garam masala powder
  • 2 or 2.5 cups water
  • 2 tablespoon oil
  • rock salt or black salt or regular salt


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 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.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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25 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.

    Thankyou5 stars

  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..

  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.?

  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.

  5. Hi..,
    Made arbi with gravy for the first time… And it has turned out to be one of my signature dishes. Husband and son loved it. The variation was I fried the arbi’s and then added it to the masala. Thank you for this yummy dish.

  6. Hey …..where to get this cashew curd….is their any alternative. …..if its not available? ???

  7. Hi, must try this recipe though I usually make Kalan/Moru curry (Kerala cuisine) with Arbis. will the 3 tomatoes make curry too sour? Thank you

  8. Dear Dassana,
    I tried this recipe today. It was excellent. I omitted onion/garlic since we offer our food to Lord Krishna. Love the flavor of ajwain and curd. Also, I did not have arbi, so went with yam, turnip and red bell pepper. It was very good. Thanks for the wonderful recipe.5 stars

  9. New to me…Preparation looks delicious…Hearing cashew curd for first time…Never knew about it…

    • cashew curd is a vegan substitute for diary curd. it is made exactly like yogurt – in thick cashew milk, the starter/culture is added and allowed to ferment for 8-9 hours.

  10. It is a good thing you gave the translation as taro root! 🙂 I can sometimes find taro root here. This looks yummy–I am headed to the grocery store with the best international selection on Thursday, I will keep an eye out for it. Yum!

  11. No doubt, it looks delicious. I never try to cook ‘arbi’ yet but I bet it tastes delicious. I am really pleased to know and learn different recipes from different states and countries from fellow bloggers from miles away in the wonderland of internet.

  12. This looks so good… I have never tried arbi in dahi…will try this soon as I have some arbi in my fridge 🙂