How do I stop the yogurt from splitting?

Lower the heat, whisk the yogurt well first, and stir continuously as you add it to the masala. Avoid adding it to a very hot, rapidly bubbling pan.

Can I make Arbi ka Salan ahead of time?

Yes. It keeps well for a day or two in the fridge, and the flavor often improves as the arbi sits in the gravy.

Can I skip the tamarind paste?

You can, but the dish will lose some of its signature tang. A small squeeze of lemon at the end is a workable substitute, though the flavor will be different.

What consistency should the gravy be?

It should be medium-thick and cling to the pressed arbi rather than staying watery. Simmer uncovered a little longer if it looks too thin.

Home / Recipes / north_indian / Arbi ka Salan

north_indianMediumvegetariangluten freenut free

Arbi ka Salan

RATING

4.2/5(28)

TASTE SCORE

8/10

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.

PREP

15m

COOK

30m

SERVES

1 KATORI

267 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the arbi only until a knife slides in with slight resistance; overcooked arbi will crumble in the gravy.
2
Let the boiled arbi cool before peeling, or the skin sticks and the pieces break too easily.
3
Press each peeled arbi lightly, not flat, so the cracks catch the salan without turning mushy.
4
Whisk the yogurt smooth and add it on low heat while stirring constantly to prevent curdling.
5
If the gravy tastes too sharp after adding tamarind, simmer it 2 more minutes to mellow the sourness.
6
Use a wide pan for the final simmer so excess water reduces faster and the masala coats the arbi well.
7
This salan tastes even better after resting 15-20 minutes, as the arbi absorbs the tangy onion-tomato gravy.