If you are looking for a comforting and wholesome curry, this Satvik Arbi Sabzi Recipe is a wonderful choice. Made with tender arbi (taro roots), fresh tomatoes, creamy yogurt, and aromatic spices, this no onion, no garlic recipe is light, flavorful, and satisfying.
Unlike spicy restaurant-style curries, this satvik version lets the natural flavour of arbi shine. Moreover, the creamy yogurt balances the tanginess of tomatoes, creating a smooth and delicious gravy. Whether you serve it for lunch or dinner, this curry pairs beautifully with phulka, jeera rice, or millet rotis.
Why You’ll Love This Satvik Arbi Sabzi Recipe
- No onion and no garlic
- Creamy yogurt-based gravy
- Easy to prepare
- Rich in fibre and nutrients
- Perfect for everyday meals
- Simple ingredients with authentic flavour
Ingredients
- 500 g arbi (taro roots)
- 2 medium tomatoes, roughly chopped
- 1 cup fresh yogurt (curd), whisked :https://link.amazon/B068hmX5l
- 1 tablespoon ginger paste:https://link.amazon/B07grbqQU
- 2 green chillies, finely chopped
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- Salt, to taste
- 2–3 tablespoons ghee or oil
- Fresh coriander leaves, chopped
How to Make Satvik Arbi Sabzi Recipe
Step 1: Boil the Arbi
First, wash the arbi thoroughly to remove any dirt.
Next, boil it until just tender, about 15–20 minutes. Drain the water and allow it to cool slightly. Then peel the skin and cut the arbi into medium-sized pieces.
Step 2: Fry the Arbi
Meanwhile, heat the ghee or oil in a heavy-bottomed pan.
Add the boiled arbi and cook over medium heat until lightly golden and slightly crisp. Remove and keep aside.
Step 3: Prepare the Tomato Masala
Using the same pan, add ajwain and let it crackle.
Then add the ginger paste and green chillies. Sauté for one minute.
Next, add the chopped tomatoes and cook until they become soft and pulpy.
Now add coriander powder, turmeric powder, Kashmiri red chilli powder, and salt.
Allow the mixture to cool slightly, then blend it into a smooth puree.
Step 4: Cook the Curry
Return the tomato puree to the pan and cook for 2–3 minutes.
Add the fried arbi and mix gently so the masala coats every piece.
Step 5: Add the Yogurt
Reduce the heat to low.
Whisk the yogurt until smooth.
Slowly add the yogurt while stirring continuously to prevent curdling.
Cook for another 4–5 minutes until the gravy becomes creamy and well blended.
Step 6: Garnish and Serve
Finally, garnish with freshly chopped coriander leaves.
Serve the Satvik Arbi Sabzi Recipe hot with phulka, jeera rice, bajra roti, jowar roti, or steamed rice.
Expert Tips
- Boil the arbi until just tender to avoid a mushy texture.
- Frying the arbi before adding it to the gravy improves both flavour and texture.
- Always lower the heat before adding yogurt.
- Fresh homemade yogurt gives the best taste.
- Blend the tomato masala for a silky, restaurant-style gravy.
Health Benefits
This Satvik Arbi Sabzi Recipe is nourishing and wholesome.
- Arbi is rich in fibre and potassium.
- Yogurt provides probiotics and calcium.
- Tomatoes supply vitamins A and C.
- Ginger supports healthy digestion.
- Since this recipe contains no onion or garlic, it is suitable for a satvik diet.
Serving Suggestions
Serve this curry with:
- Phulka
- Jeera Rice
- Bajra Roti
- Jowar Roti
- Plain Steamed Rice
- Cucumber Raita
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. It stays fresh in the refrigerator for up to 2 days.
Why should I fry the arbi?
Frying gives the arbi a better texture and helps it absorb the gravy without breaking.
Can I skip the yogurt?
Yes. However, the yogurt gives this curry its signature creamy and mildly tangy flavour.