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Simple Arbi Fry Recipe | Taro Root Fry

Simple Arbi Fry || Taro Root Fry || How to Make Arbi Fry with step-by-step photos and Video

Arbi Fry (taro roots) is a simple, easy, and delicious vegetarian dish that can be prepared within 20 minutes.

Arbi, for those who don’t know, is the Urdu name for the taro root. It has a subtly sweet taste and is often used in savory recipes in Pakistan.

Mainly, I learned this recipe from my mother, who used to make it with a very simple method, and the taste was always very good. An interesting fact about me is that I hadn’t eaten ladyfingers or taro root in my childhood. Whenever my mother used to cook, I didn’t eat at all.

But the first time I heard about both vegetables, I learned that they are so beneficial for bones. Since then, I started including these veggies on our menu. And Alhamdulilah, now I'm extremely fond of eating bhindi (lady-fingers) and arbi (taro root). Specially fry arbi or bhindi. I also have a FRIED BHINDI recipe on my blog.

My Latest Simple Arbi Fry:

This arbi fry is simpler with just a few ingredients, while the masala adds onion paste and spices.

Today, I am sharing one of my favorite ways to cook arbi. This simple arbi fry-it is a super simple recipe where arbi is fried with spices in a large quantity of oil. And it isn’t used to water at all.

The ingredients are pretty simple; I don’t add any onion, garlic, or tomato to this arbi fry. It is just the spices tossed with lemon juice and then finished with green chilies with cilantro.

For the best result, follow my detailed step-by-step photo, video, and instructions tips and video below.

Taro Roots Health Benefits:

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root vegetables like potatoes. Taro root is commonly added to savory dishes or fried as a snack, but it can also add a creaminess and purple color to sweet recipes.

Taro is rich in nutrients that can provide important health benefits. A one-cup serving has a third of your daily recommended intake of manganese, which contributes to a good metabolism, bone health, and blood clotting.

Its high levels of vitamins can also promote healthy vision, skin, circulation, and immune system function.

Dhaba Style Mash Dal Recipe | Urad Dal

Sana Rasheed Add Comment

dhaba-style-mash-dal-with-step-by-step-photos

Dhaba Style Maash Dal || Urad Dal || White lentil With step-by-step photos

Maash daal is a delicious and popular dish in Pakistan. This recipe got its name from its traditional Dhaba restaurant-style cooking.

It is also enriched with nutrients and tastes superb. Lentils, onion, garlic, ginger, cumin powder, red chilli, spice and pepper are the main ingredients to prepare the ultimate traditional Dhaba-style mash ki dal.

Please note that urad dal can be difficult to digest. To make mash dal easier to digest, add spices or herbs such as cumin seeds, ginger, or fennel seeds when cooking.

Try this Dhaba-style Mash Ki Daal recipe at home, and you’ll surely earn appreciation from your family and friends. The aroma, fragrance, and taste of this Dhaba-style mash ki daal are truly remarkable. It combines various ingredients like dal, flavours, and herbs, making it a nutritious addition to your diet. If you have kids who are reluctant to eat dal, give this recipe a try!

Top the dish with ground ginger, lemon wedges, chopped coriander, and green chillies. It pairs wonderfully with naan or chapatti.

For the best results, follow my detailed step-by-step photo instructions and tips provided below the recipe card.

Recipe notes:

Soak the dal for at least an hour to cook quickly

You can make this mash dal less spicy or spicier by adjusting the proportion of red chilli powder and green chillies

For more similar recipes:

Okhai Memon dal

If you have tried this Dhaba Style Mash Dal recipe, then don’t forget to rate the recipe. You can also follow me on social media.

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To make this recipe, first soak the mash dal (urad) for an hour.

Rinse and cut the onion slices.

Pour the 300ml of water into the pot along with the ginger-garlic paste and white vinegar.

Once the dal gets started boiling, remove the scum. And cook the dal for about 10 minutes on a medium flame.

Or until the water dries out.

Heat up the ghee and put the onion slices.

Sauté the onion slices and add cumin seeds. Keep frying onion slices with cumin seeds for a few seconds. Add tomato puree and stir well.

Next, add red chilli powder, turmeric powder.

Add salt, and stir well by adding a little water to prevent burning masala.

Cook the masala for 2-3 minutes and add crushed coriander powder. Further, mix till the oil is separated, add boiled mashed dal and mix up.

Then add whole red chillies and green chillies, and give them a good stir.

And add 50-100 ml of water. Bring it to a boil and add grated ginger.

Towards the end, add garam masala powder. Mix up well and reduce the flame to low. Allow to simmer for about 10 minutes on a very low flame.

Dhaba-style mash dal is ready.

Garnish with coriander leaves, lemon wedges and ginger.

Serve with naan and chapattis.

Gobi Aloo Recipe | Culiflower Potato Curry

Sana Rasheed Add Comment

gobi-aloo-recipe-with-step-by-step-photos-and-video

Gobi Aloo | Cauliflower Potato Curry || How to make gobi aloo sabzi with step-by-step photos and video.....

A spiced, delicious, flavored simple veggie curry_aloo Gobi, is a popular Pakistani dish in which potatoes and cauliflower are cooked with onion, tomato, and spices.

Gobi can be made in several ways, such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema posted any few recipes of gobi on my blog yet, but inshallah, soon share other gobi recipes as I get sufficient time.

I always tried to share easy and simple recipes with all of you. Aloo gobi recipe sharing today is my favorite version_ Additionally, you can vary this recipe by adding your choice of vegetables like peas, carrots.

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy, and you don’t want that; you want veggies to be cooked and tender but not soggy. That kind of spoils the taste and texture of this dish. A few tips can help prevent this.

My Latest Video Gobi Aloo Recipe:

Tips:

When making Gobi Aloo, it's crucial to half-cook the cauliflower and potatoes before incorporating them into the onion-tomato masala. You can either parboil them or fry them lightly in a bit of oil until they're half-cooked. This method helps keep the vegetables' shape and texture intact. Avoid covering the cauliflower during the initial cooking; if necessary, only cover it towards the end and cook on a low flame. For the tomato component, use tomato paste or blend the tomatoes with onion instead of using chopped tomatoes, which can make the dish watery. Start by cooking the onion masala with the spices; then add the sautéed cauliflower and potatoes. While the Gobi Aloo is cooking, avoid stirring with a spoon as it cooks. Instead, gently shake the pot using a kitchen towel to mix everything without breaking the cauliflower. I’ve had my share of mishaps where the cauliflower turned out too soggy, and I learned from those experiences. By following these tips, you should achieve a perfect texture for your Gobi Aloo.

If you are a vegetarian or love to eat veggies so check out our other veggie recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari

Pav bhaji masala

Bihari aloo bhujia

If you have tried this Gobi Aloo, don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

Peel and chop the cauliflower and potato.s

Collect all the spices on the plate.

Put the chopped onion, tomato, green chilies, and garlic with water in the grinder_Blend them to a smooth paste and set aside.

Sauté the cabbage and potato with 2 tbsp oil in the wok.

Heat the oil in the pot, then put the fenugreek seeds into the oil. Let it crackle for a minute.

Then pour onion paste into the oil and cook for 5 minutes_Once the raw smell of onion goes away, put powder and spices into the onion paste_Stir to mix up for a minute.

Then cook the masala with spices until the oil is separated.

Take all the excess oil out of the masala into the bowl. It will come to work in garnishing- keep aside.e

Pour ½ cup of water into the masala and bring it to a boil.

Now, put sautéed cauliflower and potatoes in the roasted masala_Roast the gobi aloo with masala for 5-10 minutes over medium flame.e

put-sauteed-gobi-aloo-to-the-onion-paste

Cover the lid_Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy.

Remove the lid-you can see the Gobi is almost done. ne

Now sprinkle some grated ginger and garam masala over gobi aloo curry_Simmer it for 2-3 minutes.s

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chilies, and the remaining oil.

Serve gobi aloo with chapatis and rice.

Simple Arbi Fry Recipe | Taro Root Fry

Dhaba Style Mash Dal Recipe | Urad Dal

Gobi Aloo Recipe | Culiflower Potato Curry

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