Arbi or colocasia a root vegetable makes a very tasty curry. A lot of variations can be prepared with this healthy root. The dishes prepared whether dry or with gravy are always very tasty and relished by many. This version of arbi is cooked among most of the North Indian families, especially around Delhi’s Punjabi community
This preparation of mine is a dry version, which is cooked with 2 types of onions and so I call it Arbi-do-Payaza. One is the julienne onions and the others  are baby onion which I use to  stuff with a masala mix
This spicy-tangy masala has taken the arbi-onion dish to another level. I always use fennel and carom seeds in arbi sabji. These seeds make this dish very tasty and give a nice flavour also make it easily digestible. All types of arbi dishes whether arbi cutlets or arbi -chana dal curry are favourite of all in my family

Course – Main Course

Cuisine – Indian

 Prep Time – 10 Min

 Cook Time – 25 Min

 Total Time – 35 Min

 Yield – 4 Servings

 Author – Bharti Dhawan


1- Arbi ( peeled and cut into halves length wise ) – 500 gms
2- Baby onions/shallots – 7-8
3- Sliced onions – 1/4 cup
4- Oil – 4 tbsp
5- Salt – 2 tsp
6- Red chilly powder – 1 tsp
7- Haldi/turmeric powder – 1 tsp
8- Coriander powder – 2 tsp
9- Garam masala powder – 1 tsp
10- Dry mango powder/aamchur powder – 1 tsp
11- Fennel/saunf – 1 tsp
12- Carom seeds/ajwain – 1 tsp
13- Whole green chillies – 2-3
14- Chopped tomatoes – 1/2 cup


1- Make a masala powder mix adding salt and all the powdered spices mentioned above
2- Peel the baby onions/shallots leaving the tails uncut
3- Now make 2  criss-cross cuts in onions leaving the tails joined and stuff powdered masala into the slits. Also, slice some more onions into julienne
4- It will take half masala to stuff. Remaining  masala will be used while cooking arbi
5- Heat oil in a kadhai or wok and add chopped arbi
6- Keep the flame high for 2 minutes and then bring it to low-medium
Fry the arbi, stirring at intervals until golden
7- Now cover the kadhai and cook arbi for more 5 minutes
8- Next, take out fried arbi and add both types of onion in the same oil
Fry the onions until golden brown
9- At this stage add chopped tomatoes, remaining powdered masala and salt
10- Add fried arbi and 2 green chillies at this stage and mix everything together
11- Give a sprinkle of water and cover the kadahi with a lid for 2-3 minutes at low flame
Yummy arbi-do-payaza sabji is ready to be served with roti or parantha