dahi wali arbi

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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.

dahi wali arbi, dahi 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 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:

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

dahi wali arbi recipe, arbi curry recipe

dahi wali arbi

This dahi arbi is a mildly spiced and a thin curry made with arbi/taro roots in an onion-tomato gravy.
5 from 8 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine North Indian
Course Main Course
Servings 4


  • 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
  • 2 or 2.5 cups water
  • 2 tablespoon oil
  • rock salt (edible and food grade) 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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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Very easy to out together & cook. The yogurt gives it a tangy soft taste.5 stars

  2. 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

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

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

  4. 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.?

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

  5. 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….

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

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