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Arbi masala

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  1. Indian Cuisine
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photo by HemRaj Thakur

500 grams colocasia
colocasia Colocasia is cultivated for its edible root and leaves. It is native to south-east Asia and is used in many dishes in India, where it is commonly known as arbi. The root is eaten and cooked similarly as potato in stews and curries....
  • Sal
  • arbi
75 grams tomato puree
tomato puree A fully mashed tomato, preferably with the help of mixer or blender is known as tomato puree. Tomato puree is very fine in consistency and its most common use is to make curry thick, sometimes also used in dressing as well....
    1/2 table spoon Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
    1 1/2 table spoon Cashewnut Powder
    Cashewnut Powder Cashew nut powder is made by grinding cashews. It is generally very fine and is used as dressing to desserts or any other dish. It is also used in savory dishes to add crunchiness and nutty flavor....
    • kaju powder
    1 teaspoon Carom seeds
    Carom seeds
    Also known as : Bishops weed
    Commonly known as ajwain in South Asia, these seeds are highly fragrant, taste & smell like thyme(with a stronger flavor). It is used in savory dishes to add flavor and aroma....
    • semillas Carambola
    • Sal
    • ajavain
    1/2 teaspoons Garam Masala Powder
    Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
    • garam masaala paudar
      (गरम मसाला पाउडर)
    1/2 teaspoon Turmeric powder
    Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
    • haldi powder
    3 table spoon vegetable oil
    vegetable oil Vanaspati is also known as hydrogenated fat/ Ghee. It is an important and nutritional element of the Indian cuisine. It is hydrogenated from vegetable oil. It is rich in aroma and can be used as a substitute in cooking and baking snacks and sweets. It is usually favored for deep...
    • aceite vegetal
    • vanaspati
    1 teaspoons salt
    Also known as : sea salt , iodized salt
    • sal
    • Sal
    • namak
    2 table spoon Coriander leaves
    Coriander leaves Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
    • Sal
    • Hara Dhaniya
      ( हरा धनिया)
    1 teaspoons Green chilli
    Green chilli Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
    • Hari Mirchi
      (हरी मिर्च)
    About The Chef
    Lives in : New Delhi India I am an IT professional living in delhi and at leasure I leave my IT skills aside and try to mess around my kitchen. Cooking helps me relax.

    Arbi masala

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    • Prep:
    • Cook:
    Arbi masala is a wonderful and unique vegetable dish This recipe is made in microwave
    • Combine the ginger paste, tomato puree, ajwain (carom seeds}, cashew nut paste, turmeric powder, garam masala and pour some oil in a microwave safe bowl. Microwave on high for 3 minutes.

    • Add half a cup of water, salt and arbi. Stir well and microwave again on high for 8 minutes

    • Garnish the arbi masala with chopped coriander and finely cut green chili

    • Serve hot.

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