Hearty Arbi (Taro) Masala Curry

Name: Hearty Arbi (Taro) Masala Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g arbi (taro root, washed, peeled, cut into round slices); 2 tbsp oil (for shallow frying arbi and cooking masala); 1 tsp cumin seeds; 1 pinch asafoetida; 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs tomato (medium, pureed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 tsp salt; 1 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish); 1 pcs green chili (slit lengthwise, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender taro root simmered in a rich, spiced onion-tomato gravy with a warm kick of garam masala. This rustic Indian curry is hearty enough to be the star of your meal, pairing beautifully with hot rotis or steamed rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

249 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the taro root.
1.Pressure cook the arbi slices with a pinch of salt and enough water for 1 whistle, or boil in a pot until just tender.
2.Drain immediately and let them cool slightly. Do not overcook; they should hold their shape.
TIPA knife should slide through easily but the pieces shouldn't be mushy. Overcooked arbi will disintegrate in the gravy.
fry · ~8 min
Shallow fry the arbi slices.
1.Heat 1 tbsp oil in a frying pan over medium heat.
2.Add the boiled arbi slices in a single layer and shallow fry until golden and slightly crisp on both sides.
3.Remove and set aside on a plate.
TIPDon't crowd the pan; fry in batches if needed. This prevents them from turning mushy.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in a kadai over medium heat.
2.Add cumin seeds and let them crackle until fragrant.
3.Sprinkle in the asafoetida and stir for a few seconds.
saute · ~8 min
Cook the onion and ginger-garlic base.
1.Add the chopped onions and sauté until they turn deep golden brown.
2.Stir in the ginger-garlic paste and cook until the raw smell disappears.
TIPStir frequently and add a splash of water if the mixture sticks. Properly browned onions are key to the rich color.
saute · ~7 min
Cook the tomato masala.
1.Pour in the tomato puree and stir well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook the masala until the oil starts to separate from the sides, indicating the tomatoes are fully cooked.
simmer · ~7 min
Simmer the curry.
1.Gently add the fried arbi slices to the masala. Stir to coat each piece well.
2.Pour in 1 cup of water and bring the gravy to a gentle simmer.
3.Cover and cook on low heat for 5-7 minutes, letting the arbi absorb the flavors.
TIPAdd less water for a thicker, clingy masala or more for a spoonable gravy.
garnish · ~1 min
Finish and serve.
1.Turn off the heat. Sprinkle garam masala over the top and mix gently.
2.Garnish with fresh coriander leaves and green chili slices.

PRO TIPS

What to keep in mind.

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

1
Choose firm, blemish-free taro roots for best texture and flavor.
2
Boil arbi until just tender; a knife should slide through easily without mushiness.
3
Shallow fry arbi in a single layer; overcrowding makes them stick and turn mushy.
4
Brown the onions deeply for a rich, caramelized base that boosts the gravy's color.
5
Cook the tomato masala until oil separates; this ensures raw tomato flavor is gone.
6
Add less water for a thick, clingy masala; increase for a more spoonable gravy.
7
Gently fold the fried arbi into the gravy so they don't break apart.