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[Based on 1 users]
Author anubond101 Yield No Value
Published Sep 13, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Peanuts Standing Time 25 Minutes
Description: Aloo ka Path is a typical Maharashtra dish also known as Aloo Arbi Pathe ka Amti made with the leaves of arbi plant and spices. This is an incredible dish of Taro root leaves cooked in Maharashtra style. In this recipe, the taro root leaves are finely chopped and cooked in an array of ingredients and amazing aromatic Indian spices. Aloo ka path is an excellent curry united with an assortment of flavours releasing from a variety of ingredients such as bitterness from fenugreek seeds, spiciness from red chilli powder, green chillies and goda masala, tanginess from tamarind sauce and sweetness from jaggery. It’s a thrilling and delectable thick saucy curry that goes very well with roti, bhakri, jowar ki bhakri, chapatti or rice. A medley of flavours that would be a delight to your taste buds, refreshing and stimulating to the palate.

Recipe of ALOO KA PATH

Ingredient Name Quantity Unit
Green Chillies, Chopped 2-3 Numbers
Curry Leaves few Leaf
Fenugreek Seeds Pinch
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Oil 2 Tablespoons
Salt To Taste
Radish, Cut Into Small Pieces 3 Tablespoons
Arbi Leaves, Finely Chopped (colacasia Leaves) 1 Cup
Cashew Nut Pieces 1 Tablespoons
Fresh Coconut Pieces 2 Tablespoons
Channa Dal, Soaked 1/2 Cup
Groundnuts/ Peanuts 3 Tablespoons
Hing (asafoetida) Pinch
Turmeric Powder 1/4 Teaspoons
Red Chilli Powder 1 Teaspoons
Goda Masala 1 Teaspoons
Jaggery 1 Piece
Besan Atta (chickpea Flour) 1 Teaspoons
Water As Needed


  1. Heat oil in a hot pan and when the oil gets hot, add mustard seeds. When mustard seeds start crackling, add cumin seeds, fenugreek seeds, curry leaves, green chillies, turmeric, hing, red chilli powder, goda masala and sauté the spices. Immediately add peanuts (soaked in hot water for few minutes), channa dal (soaked in water for few hours), cashew nuts, coconut pieces, radish, chopped arbi leaves and salt to taste. Stir all the ingredients well and put it on a slow flame, cover the pan with a lid and cook for about 4-5 minutes. After 5 minutes of slow cooking, remove the lid and add little water, cover and cook for another 5 minutes. 
  2. Remove the lid and check if the arbi leaves are soft and tender. Add jaggery and mix well. Take a teaspoon of besan flour in a bowl, add little water and mix well. Add little tamarind juice and besan flour paste and bring to boil. (the besan flour paste will slightly thicken the gravy). Sprinkle some roasted peanut powder and mix well and switch off the flame.
Posted Sep 13, 2012

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Aug 23, 2014
its arbi ke ..........................................paa-'the'....................( as in Kay)..................

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