Arbi ka Salan
A homestyle arbi curry with a gently spiced, tangy gravy that clings to the taro roots beautifully. It is comforting, earthy, and just right with roti, paratha, or a small bowl of rice.
For 4 servings
- boil · ~15 min
Boil the arbi until just tender.
1.Add arbi and 600 ml water to a pot.2.Bring to a boil over medium heat.3.Cook until the arbi is just tender but not falling apart, 12-15 minutes.4.Drain the water and let the arbi cool enough to handle.TIPDo not overboil the arbi or it will break while simmering in the gravy. - prep · ~5 min
Peel and lightly press the arbi.
Peel the cooled arbi and gently press each piece with your fingers or the back of a spoon so it opens slightly. This helps the gravy coat the arbi better.
- saute · ~8 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20-30 seconds.3.Add sliced onion and cook until light golden, 5-7 minutes.4.Add ginger-garlic paste and sauté for 1 minute. - saute · ~6 min
Cook the tomatoes and spices.
1.Add chopped tomato and cook until soft, 4-5 minutes.2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Mix well and cook for 1 minute so the spices bloom.TIPKeep the heat medium-low after adding the powdered spices so they do not burn. - mix · ~2 min
Stir in the yogurt and tamarind.
Lower the heat and add the whisked yogurt slowly, stirring continuously. Add tamarind paste and mix until the masala looks smooth and lightly glossy.
TIPContinuous stirring keeps the yogurt from splitting. - simmer · ~10 min
Simmer the arbi in the gravy.
1.Add the pressed arbi to the pan and coat it gently in the masala.2.Pour in 1 cup water and mix carefully.3.Bring to a gentle simmer and cook uncovered for 8-10 minutes.4.Stir once or twice until the gravy thickens slightly and clings to the arbi. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, paratha, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the arbi only until a knife slides in with slight resistance; overcooked arbi will crumble in the gravy.
- 2Let the boiled arbi cool before peeling, or the skin sticks and the pieces break too easily.
- 3Press each peeled arbi lightly, not flat, so the cracks catch the salan without turning mushy.
- 4Whisk the yogurt smooth and add it on low heat while stirring constantly to prevent curdling.
- 5If the gravy tastes too sharp after adding tamarind, simmer it 2 more minutes to mellow the sourness.
- 6Use a wide pan for the final simmer so excess water reduces faster and the masala coats the arbi well.
- 7This salan tastes even better after resting 15-20 minutes, as the arbi absorbs the tangy onion-tomato gravy.
Adapt it for your goals.
Jain
Skip onion and ginger-garlic, then build the gravy with tomato, yogurt, cumin, coriander powder, and tamarind for a no-root-allium version.
veganVegan
Replace yogurt with whisked plant yogurt or a little cashew paste for a dairy-free salan that still stays creamy and tangy.
dry sabzi styleDry-sabzi-style
Use less water and simmer longer for a thicker, almost dry coating that pairs especially well with paratha.
spicierSpicier
Increase red chili powder slightly or add a green chili with the onions if you want a sharper, more robust heat.
Why this is on our healthy list.
Fiber-Rich Root Dish
Arbi contributes dietary fiber, making this curry more filling and well suited to a hearty home-style meal.
Contains Probiotic Dairy
The yogurt adds a cultured dairy element along with gentle creaminess that balances the spices and tamarind.
Antioxidant-Rich Masala Base
Onion, tomato, turmeric, cumin, and coriander bring plant compounds and flavor without relying on heavy cream.
Frequently asked questions
It was likely boiled too long or stirred too much after adding to the pan. Cook only until just tender and mix very gently during simmering.
.webp)
