This homestyle Dahi Wali Arbi is a sabzi with pan-fried taro root in a tangy dahi-based gravy. It's mild, yet hearty and comforting. Have it ready in under 30 minutes and serve it with stuffed paratha in a spread of Indian dishes for a delicious dinner.

This sabzi is made with taro roots that are boiled, then lightly fried in ghee. It's then cooked in a tangy dahi-based gravy.

Arbi sabzi with dahi is a very mild dish. It relies on a few ingredients to bring out the flavors, namely ajwain (carom seeds) and dahi (curd yogurt).

prep-time: 20Mins


– 1 lb taro root – 1 tablespoon ghee – ¼ teaspoon ajwain, see notes – pinch of asafoetida, see notes – ⅓ teaspoon turmeric – salt, to taste – 1 serrano pepper, sliced – 2 tablespoon dahi – ½ cup water – cilantro, for garnish

Dahi Wali Arbi Sabzi


Boil the taro root in a pot until it's fork tender all the way through to the middle. Rinse the vegetables in cold water until it's cool enough to handle. Peel the taro root and discard the skin. Cut it lengthwise down the middle. Then cut it into ¼ - ½" thick semi-circles.


Add ghee into a pot on medium heat. Once the ghee is hot, add the taro and pan fry until it's golden brown. Then, add the ajwain, asafoetida, salt, and turmeric. Allow the spices to temper for about a minute, then add the dahi and water.


Give everything a really good stir together in the pot. Simmer the gravy until it thickens up to coat the taro. Add in chopped cilantro.

Serve while warm with roti or stuffed paratha.