lunch
Punjabi Arvi
A simple everyday Arvi sabzi cooked dry with onion masala, the way it is made at home in Punjab.
Ingredients
- Arvi (Colocasia)500 g
- Onion1 medium, sliced
- Dhania (Coriander)a small handful, chopped
- 2 tbsp mustard or refined oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- salt to taste
- 1/2 tsp garam masala
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- easy
- Cuisine
- Punjabi
- Diet
- Vegan
From the farm
Method
- 1Wash the Arvi and boiled and halved. Boil with the skin on, cool, then peel. Oil your hands before peeling raw arvi.
- 2Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
- 3Add 1 sliced onion and fry until the onion is soft and pale gold, about 5 minutes.
- 4Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt, and stir for 30 seconds.
- 5Add the Arvi along with the and toss well in the masala.
- 6Cover and cook on low heat for about 20 minutes, stirring every few minutes, until tender. Uncover for the last few minutes to dry off the moisture.
- 7Finish with a handful of chopped coriander and a pinch of garam masala.
Storage: Cool completely and refrigerate in a covered box for up to 2 days.
Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.
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