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dum arbi
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5 from 1 vote

Dum Arbi

Dum Arbi- Stir fried Colocasia cooked in a tangy tomato and yogurt curry
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Side Dish, Tiffin recipes
Cuisine: Uttar Pradesh Cuisine
Keyword: arbi recipe, dahi wali arbi, dhaba style dum arbi, dum arbi
Servings: 5 people
Author: Anjana Chaturvedi


  • 800 gm Taro roots / Arbi / Colocasia
  • 2 big Tomatoes / Tamatar 250 gms
  • 2 Green chili/hari mirch chopped
  • 1.5 tsp Ginger / Adrak chopped
  • 1.25 cup Yogurt / Dahi
  • 1.5 tbsp Gram flour / Besan
  • 2 tsp Kashmiri Chili Powder
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Kasuri Methi crushed
  • 1/3 tsp Garam Masala Powder
  • To Taste Salt / Namak
  • Enough Mustard oil to fry
  • Some Fresh Coriander / Cilantro / Hara Dhaniya To Garnish


  • 1/4 cup Mustard Oil / Sarso ka tel
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1 Black Cardamom / Badi Elaichi
  • 2 Cloves / Lavang
  • 1 Tejpatta/ Bayleaf
  • 2 Green Cardamom / Hari Elaichi
  • 8 Peppercorns / Sabut Kali Mirch
  • Pinch Asafoetida / Hing powder


  • Boil or steam arbi till 80 %done ,don't over cook.
  • Peel the boiled arbi and prick it art few places with a fork .
  • Heat mustard oil in a deep wide pan and deep fry at medium temperature or you can also sjhallow fry it till it become nice golden in colour.
  • Chop tomato roughly and make a smooth puree with green chili and ginger.
  • Heat oil in a heavy bottom pan and add cumin and the whole garam masala.
  • Now add the gram masla and roast on medium flame till it become golden in colour.
  • Add the tomato puree and the powdered masala- kashmiri chili, turmeric ,salt and coriander powder and saute till tomato become soft and start releasing the oil from the sides.
  • whisk the yogurt and then add in the pan and saute again till it start releasing the oil.
  • Now add crushed kasuri methi and 1.25 cup water and when water start boiling add the fried arbi pieces .
  • Stir to mix and cover th pan with a lid and simmer for 10 minutes.
  • Now The gravy will thicken and the arbi will abosrb the flavours.
    (if you want more gravy then can add some extra water )
  • Add some fresh coriander to garnish and serve hot.
  • Serving- Goes well with any Indian bread or jeera rice.


  • You can also brush the boiled arbi with some oil and air fry them or bake in an oven for a low fat version.
  • Instead of adding besan you can add some cashew powder in the tomato puree.