Arbi Ki Sookhi Sabzi|| Shallow fried mildly spiced colocasia || Taro root
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Arbi Ki Sookhi Sabzi is a popular pakistan Indian dish made with colocasia leaves (arbi) and a blend of spices. Here's a simple recipe to make Arbi Ki Sookhi Sabzi:
Ingredients:
- 10-12 colocasia leaves (arbi)
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 2 tablespoons oil
- Fresh cilantro, for garnish
Instructions:
1. Clean and chop the colocasia leaves into small pieces.
2. Heat oil in a pan over medium heat. Add cumin seeds, onions, garlic, and ginger. Cook until onions are translucent.
3. Add the chopped colocasia leaves, coriander powder, garam masala powder, turmeric powder, and salt. Mix well.
4. Cook for 10-12 minutes or until the leaves are tender and the mixture is dry.
5. Garnish with cilantro and serve with roti or rice.
Enjoy your delicious Arbi Ki Sookhi Sabzi!
Here's a mouth-watering description for Arbi Ki Sookhi Sabzi:
"Indulge in the flavorful delight of Arbi Ki Sookhi Sabzi, a popular Indian dry curry made with tender colocasia leaves, aromatic spices, and a hint of tanginess. This savory dish is a symphony of textures, with the slightly bitter leaves perfectly balanced by the sweetness of onions, the pungency of garlic, and the warmth of cumin and coriander. Each bite is a masterclass in umami flavor, leaving you craving for more. Enjoy this comforting and healthy vegetarian treat with roti, rice, or as a standalone snack!"
Tags
1. #ColocasiaFry
2. #TaroRootRecipe
3. #ShallowFriedDelight
4. #MildlySpiced
5. #VegetarianTreat
#alooarbirecipe
#cookingandkitchen1
1. #Foodie
2. #FoodLove
3. #Foodstagram
4. #InstaFood
5. #Yum
6. #Delicious
7. #FoodPorn
8. #VegetarianRecipes
9. #IndianFoodLovers
10. #TaroRootLovers
11. #ColocasiaRecipes
12. #FriedFoodLovers
13. #MildlySpicedGoodness
14. #ShallowFriedPerfection
15. #VegetarianDelights
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