Hearty Arbi (Taro) Masala Curry
This Hearty Arbi Masala Curry is a comforting and traditional Indian dish where tender taro root (arbi) is cooked in a rich, aromatic tomato-based gravy, offering a fiber-packed and satisfying meal.
For 4 servings
Prepare the Arbi: Peel the taro (arbi) and cut it into 1-inch cubes. Be cautious as arbi can cause itching; you may wear gloves. Place the cubed arbi in a pot of salted water, bring to a boil, and cook for 8-10 minutes until slightly tender but still firm. Drain well and set aside.
Sauté Aromatics: Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until it turns golden brown and translucent. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
Add Dry Spices: Reduce the heat to low. Add turmeric powder, cumin powder, coriander powder, and red chili powder to the pot. Stir continuously for about 30 seconds to toast the spices, being careful not to burn them. If the mixture seems too dry, add a tablespoon of water to prevent burning.
Cook Tomatoes: Pour in the canned chopped tomatoes. Increase heat to medium-low and cook, stirring occasionally, for 8-10 minutes, or until the tomatoes break down, the mixture thickens, and the oil starts to separate from the masala.
Combine and Simmer: Add the par-boiled arbi to the pot and stir well to coat it evenly with the spice mixture. Pour in the vegetable broth (or water) and add salt to taste. Bring the curry to a gentle simmer.
Finish Cooking: Cover the pot and reduce the heat to low. Let it simmer for 15-20 minutes, or until the arbi is completely tender and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
Final Touches: Stir in the garam masala and fresh chopped cilantro. Cook for another 1-2 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
Serve: Serve hot with rice, roti, naan, or paratha.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To minimize sliminess and itching when handling arbi, ensure it's completely dry after peeling, or wear gloves. Par-boiling also helps reduce sliminess in the final dish.
- 2Don't rush the onion and tomato cooking steps. Sautéing onions until golden and cooking tomatoes until the oil separates are crucial for developing a deep, rich flavor base for the curry.
- 3Adjust the amount of green chilies and red chili powder according to your preferred spice level. For a milder curry, omit the green chilies and reduce the red chili powder.
- 4For a richer gravy, you can add 1/4 cup of full-fat coconut milk or a tablespoon of cashew paste (soaked and ground) during the simmering stage.
Adapt it for your goals.
Add Vegetables
Incorporate other root vegetables like potatoes or sweet potatoes along with the arbi, or add a handful of spinach at the end for extra greens.
Smoky FlavorSmoky Flavor
For a smoky touch, you can briefly char the arbi after par-boiling by pan-frying it in a little oil until lightly browned before adding it to the masala.
Creamy FinishCreamy Finish
Stir in 2-3 tablespoons of plain dairy-free yogurt or a splash of coconut cream at the very end for a creamier texture and tangy note (ensure heat is low to prevent curdling if using dairy yogurt).
Why this is on our healthy list.
Rich in Dietary Fiber
Taro (arbi) is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps regulate blood sugar levels.
Good Source of Vitamins and Minerals
Arbi provides essential nutrients like Vitamin E, Vitamin B6, potassium, and manganese, contributing to overall well-being and bodily functions.
Antioxidant Properties
The spices used in this curry, such as turmeric, cumin, and coriander, are packed with antioxidants and anti-inflammatory compounds that help protect the body from oxidative stress.
Frequently asked questions
Par-boiling the arbi in salted water before adding it to the curry helps significantly reduce its natural sliminess. Also, ensuring it's cooked thoroughly in the masala helps break down the compounds that cause sliminess.
