How to cook arbi ke patte ki sabzi at home

Colocasia leaves, commonly known as arbi ke patte in Hindi, have been a staple dish in many traditional North and East Indian cuisines. A nutritious, flavorful, and easily available ingredient, arbi ke patte is not just a treasure in terms of vitamins and iron, but a wonderful ingredient to have on your plate. Though we have all become familiar with dishes prepared from arbi due to its healthy advantages, not many of us have considered arbi ke patte. Cooking arbi ke patte needs proper attention to bring out the flavour of the dish and avoid itchiness, which is associated with these leaves. This recipe is a simple dish prepared with simple ingredients and a wonderful addition of leaves that go well with a pair of rotis or rice. Whether you’re trying your hand at traditional home food or aiming to incorporate more greens into your meals, arbi ke patte ki sabzi is both healthy and satisfying.This besanwali version of arbi ke patte ki sabzi is comforting, with a mildly spicy flavour where roasted gram flour adds richness and balance. The besan absorbs the excess moisture from the leaves, enhances the nutty flavour, and gives the sabzi a slightly crumbly and satisfying texture that makes it ideal for lunchboxes and everyday meals.IngredientsUse the following ingredients to make that perfect arbi vegetable at home. Most of them are already available in your kitchen!

• Prepare the leaves

Wash the colocasia leaves thoroughly and blanch them in boiling water for 3-4 minutes to remove irritation. Drain well and chop them finely.

• Roast the besan

In a pan, dry roast the besan on low heat until it turns light golden and releases a nutty aroma. Remove and keep aside.

• Cook the base

Heat oil in the same pan and add cumin seeds. Once they crackle, add chopped onion and green chilli. Sauté until the onion turns soft and lightly golden.

• Add spices and leaves

Add turmeric powder, coriander powder, and salt. Mix well, then add the chopped colocasia leaves. Stir and cook for 4-5 minutes on low heat.

• Mix in the besan

Sprinkle the roasted besan evenly over the sabzi and mix gently so it coats the leaves well. Cook for another 3-4 minutes, stirring occasionally.

• Finish with amchur

Turn off the heat and add amchur powder. Mix well and let the sabzi rest for a minute before serving.Arbi ke Patte ki Sabzi goes well with phulka, paratha, or roti. The besan adds a fulfilling quality to the dish, making it dry enough to be packed without spoiling.

Can Colocasia leaves be eaten raw

No, Colocasia leaves should never be eaten raw.These are full of calcium oxalate crystals that, when ingested without cooking, lead to itching and a burning sensation. This, therefore, calls for good cooking and preparation before consumption. Cooking and blanching these Colocasia leaves make these components totally safe for consumption. This is because cooking these components totally eliminates and removes any itching and other effects, making these types of colocasia safe. Cooking these types of colocasia leaves ensures we obtain full health benefits without experiencing any side effects.