Arbi Palak

About Arbi Palak

Ingredients

• Cocolassia (arbi), peeled 7 to 8
• Spinach (palak), chopped 4 tbsps
• Salt to taste
• Turmeric powder ½ tsp
• Red chilli powder ¾ tsp
• Sunflower oil 1 tbsp
• Cumin seeds 1 tsp
• Garlic, chopped 1 tsp
• Medium onion, sliced ½
• Medium tomato, sliced ½

How to Make Arbi Palak (Stepwise Photos)

Method

1. Boil colocassia with salt, turmeric powder and red chilli powder in deep non-stick pan till done.
2. Drain, cool and slice into roundels.
3. Heat oil in a non-stick pan, add cumin seeds, garlic, onion and tomato and saute till fragrant.
4. Add spinach and mix well and cook for 2 minutes.
5. Add colocassia and salt and mix and cook till colocassia gets heated through.
6. Transfer into a serving bowl and serve hot with roti or parantha.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps