Devi's Delish
No-Boil Arbi ki Sabji! Secret Raw Fried India Authentic Style Gravy (No Sliminess Taro root Gravy)
Stop boiling your Arbi! (Taro root ) I'm sharing a traditional Himachali home-style recipe that uses Raw Deep-Frying to eliminate all sliminess and create the most delicious, authentic Indian gravy.
If you love authentic, simplified Indian cooking, don't forget to Subscribe to Devi's Delish! Let me know in the comments: do you usually boil your Arbi or fry it?
[Timestamps]
0:00 The Secret to Non-Slimy Arbi
0:15 Prep & Cleaning Tips
1:12 The Raw Frying Technique (Crucial Step!)
2:24 Roasting with Masalas for Deep Flavor
3:10 Final Plating & Serving Suggestions
Ingredients for Authentic Himachali Arbi Gravy:
Main Ingredients:
Arbi (Taro Root): 500g (0:12)
Vegetable Oil: 1/3 cup (for gravy) + extra for deep-frying (1:12)
Water: 3 cups (2:41)
Aromatics & Fresh Produce:
Onions: 3 medium, finely chopped (0:23)
Tomatoes: 3 medium, blended into a smooth paste (0:23)
Garlic: 4 cloves (0:23)
Ginger: 1-inch piece (0:12)
Green Chillies: 2 pieces (0:23)
Fresh Coriander: A small bunch, finely chopped (0:12)
Whole Spices (for Tempering):
Cumin Seeds (Jeera): 1 tsp (1:37)
Black Cardamom (Badi Elaichi): 1 piece (1:37)
Cinnamon Stick (Dalchini): 1-inch piece (1:37)
Dry Red Chilli: 1 piece (1:37)
Bay Leaf (Tejpatta): 1 piece (1:37)
Spice Powders:
Turmeric Powder (Haldi): 1 tsp (2:04)
Red Chilli Powder: 2 tsp (2:04)
Garam Masala: 2 tsp (2:04)
Black Pepper Powder: 1/4 tsp (2:04)
Salt: 1 tsp (or to taste) (2:04)
Pro Tip for Devi's Delish viewers: The secret to the texture is the Raw Deep-Frying step at 1:12—don't skip it if you want that authentic non-slimy result!
#ArbiKiSabji
#HimachaliCuisine
#IndianRecipes
#PahadiFood
#DevisDelish
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If you love authentic, simplified Indian cooking, don't forget to Subscribe to Devi's Delish! Let me know in the comments: do you usually boil your Arbi or fry it?
[Timestamps]
0:00 The Secret to Non-Slimy Arbi
0:15 Prep & Cleaning Tips
1:12 The Raw Frying Technique (Crucial Step!)
2:24 Roasting with Masalas for Deep Flavor
3:10 Final Plating & Serving Suggestions
Ingredients for Authentic Himachali Arbi Gravy:
Main Ingredients:
Arbi (Taro Root): 500g (0:12)
Vegetable Oil: 1/3 cup (for gravy) + extra for deep-frying (1:12)
Water: 3 cups (2:41)
Aromatics & Fresh Produce:
Onions: 3 medium, finely chopped (0:23)
Tomatoes: 3 medium, blended into a smooth paste (0:23)
Garlic: 4 cloves (0:23)
Ginger: 1-inch piece (0:12)
Green Chillies: 2 pieces (0:23)
Fresh Coriander: A small bunch, finely chopped (0:12)
Whole Spices (for Tempering):
Cumin Seeds (Jeera): 1 tsp (1:37)
Black Cardamom (Badi Elaichi): 1 piece (1:37)
Cinnamon Stick (Dalchini): 1-inch piece (1:37)
Dry Red Chilli: 1 piece (1:37)
Bay Leaf (Tejpatta): 1 piece (1:37)
Spice Powders:
Turmeric Powder (Haldi): 1 tsp (2:04)
Red Chilli Powder: 2 tsp (2:04)
Garam Masala: 2 tsp (2:04)
Black Pepper Powder: 1/4 tsp (2:04)
Salt: 1 tsp (or to taste) (2:04)
Pro Tip for Devi's Delish viewers: The secret to the texture is the Raw Deep-Frying step at 1:12—don't skip it if you want that authentic non-slimy result!
#ArbiKiSabji
#HimachaliCuisine
#IndianRecipes
#PahadiFood
#DevisDelish