Authentic Arbi Jhol Curry
Arbi Jhol is basically a curry-based dish that we usually served during weddings.
Earlier, when people had a sitting system to have food, some people serve food to guests on plates made of leaves known as Pattal, that time this dish is a major attraction.
Fried colocasia, cooked in the curry of spices is Arbi Jhol.
At weddings, we get the jhol which contains a lot of vegetables like colocasia, potatoes, cottage cheese, and green peas. But today I am sharing the recipe of Arbi Jhol so I did not use other vegetables.
Discussing the recipe in detail: I am using partially boiled arbi here and shallow fry them. You can simply slice the raw colocasia and deep fry them. The addition of carom seeds is important here, as it helps indigestion. Next, I mix the dry spices with water which eliminates the chances of burning. If you directly add spices it can get burnt.
The specialty about this curry is this dish is no onion no garlic dish so you can also prepare on festival days. This Arbi Jhol is very much popular in Agra and Mathura.
Step by step instructions
Frying Colocasia (Arbi)
- Cut the boiled arbi into thin slices.
- Take a frying pan and add 2 tbsp oil to it. Add sliced arbi to this and fry on high flame till golden brown from all sides.
- Once done, turn off the flame and transfer in a plate.
Preparing Masala
- Take a bowl, add 1 tbsp of coriander powder to it.
- Followed by turmeric powder and red chili powder.
- Add water and make a paste.
Preparing Curry
- Heat a kadhai, and add mustard oil to this. Once the oil reaches to smoking point, turn off the flame and allow it to cool down slightly.
- Add bay leaf, green cardamom, cinnamon stick, and cloves. Followed by asafoetida and carom seeds.
- Turn on the flame and fry it for 10-15 seconds.
- Add Prepared Masala.
- Along with Kasuri Methi and Kashmiri Red Chili Powder.
- Cook on low flame till oil separates.
- Add chopped tomato and green chili.
- Followed by salt.
- Cook on low flame till oil separates.
- Add water and bring it to boil on high flame.
- Once boil, add fried arbi. Cook on low-medium flame for 5 minutes.
- Add Foxnuts to this. Cook for about a minute.
- Transfer into a serving plate. Garnish with fresh coriander leaves. Serve hot with chapati, puri or even with jeera rice.
Related Recipes
Arbi Jhol | Authentic Uttar Pradesh Style Colocassia Curry
Ingredients
Spices
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 green cardamoms
- 1 big cinnamon stick
- 1 bay leaf
- 3,4 cloves
- 1 tsp carom seeds
- 1 tbsp kasuri Methi
- 1 tbsp Kashmiri Red chili powder
Others
- 250 gm colocasia arbi boiled
- 2 tbsp oil
- 4 tbsp mustard oil
- 1 big tomato
- 1 big green chili
- 5,6 lotus seeds
- salt to taste
- water as required
Instructions
Frying Colocasia (Arbi)
- Cut the boiled arbi into thin slices.
- Take a frying pan and add 2 tbsp oil in it.
- Add sliced arbi to this and fry on high flame till golden brown from all sides.
- Once done, turn off the flame and transfer in a plate.
Preparing Masala
- Take a bowl, add 1 tbsp of coriander powder in it.
- Followed by turmeric powder and red chili powder.
- Add water and make a paste.
Preparing Curry
- Heat a kadhai, add mustard oil to this.
- Once the oil reaches to smoking point, turn off the flame and allow it to cool down slightly.
- Add bay leaf, green cardamom, cinnamon stick and cloves.
- Followed by asafoetida and carom seeds.
- Turn on the flame and fry it for 10-15 seconds.
- Add Prepared Masala.
- Along with Kasuri Methi and Kashmiri Red Chili Powder.
- Cook on low flame till oil separates.
- Add chopped tomato and green chili.
- Followed by salt.
- Cook on low flame till oil separates.
- Add water and bring it boil on high flame.
- Once boil, add fried arbi. Cook on low-medium flame for 5 minutes.
- Add Foxnuts to this. Cook for about a minute.
- Transfer into a serving plate.
- Garnish with fresh coriander leaves. Serve hot with chapati, puri or even with jeera rice.
Notes
• You can adjust the spicy flavors as per your taste.