Simple Arbi Masala (Taro Curry)

Name: Simple Arbi Masala (Taro Curry)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g arbi (taro root, washed); 2 tbsp oil (mustard oil preferred); 1 tsp cumin seeds; 1 pinch hing (asafoetida); 2 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch amchur (dry mango powder); 2 tbsp yogurt (whisked); 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish); 2 tbsp water (for cooking)

RATING

0.0/5

TASTE SCORE

8/10

Tender taro root pieces simmered in a spiced tomato-onion masala. This homely North Indian dry curry is packed with earthy flavors, a gentle tang from yogurt, and just the right kick of warm spices. A comforting everyday sabzi that pairs beautifully with roti or dal-chawal.

PREP

15m

COOK

25m

SERVES

1 KATORI

254 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Wash and pressure cook the arbi.
1.Wash arbi thoroughly under running water to remove all mud.
2.Pressure cook the whole arbi with water and 1 pinch salt for 2 whistles.
3.Let pressure release naturally, then drain and cool completely.
4.Peel the cooled arbi and cut into half-inch thick rounds.
TIPThe skin of arbi can cause itchiness. Wear gloves while handling or rub hands with oil before peeling.
fry · ~7 min
Shallow fry the arbi slices.
Heat 1 tablespoon oil in a kadhai over medium heat. Add the arbi slices in a single layer and fry until golden and lightly crisp on both sides, about 5-7 minutes. Remove and set aside.
temper · ~1 min
Make the tempering.
1.In the same kadhai, heat the remaining 1 tablespoon oil.
2.Add cumin seeds and let them crackle.
3.Add hing and stir briefly until fragrant.
saute · ~12 min
Build the onion-tomato masala.
1.Add chopped onions and cook until deep golden brown, about 7-8 minutes.
2.Add ginger paste and garlic paste. Sauté until the raw smell disappears, about 1 minute.
3.Add slit green chilies and chopped tomatoes. Cook until tomatoes turn soft and mushy.
4.Add turmeric powder, red chili powder, coriander powder, cumin powder, and 1 pinch salt. Mix well and cook for 2 minutes until oil separates.
TIPCook the onions patiently on medium-low heat for deeper flavor. Rushing this step results in a raw taste.
mix · ~3 min
Combine arbi with the masala.
1.Lower the heat and add the whisked yogurt to the masala, stirring continuously.
2.Add the fried arbi slices and 2 tablespoons water.
3.Gently toss everything together so the arbi is well coated with the masala.
simmer · ~5 min
Simmer the arbi masala.
Cover the kadhai with a lid and let it cook on low heat for 5 minutes. This allows the arbi to absorb all the flavors from the masala.
TIPAvoid adding too much water. Arbi masala is a dry curry; just a couple of tablespoons are enough to prevent sticking.
garnish · ~1 min
Finish and serve.
1.Sprinkle garam masala and amchur powder over the prepared arbi masala.
2.Gently mix once and turn off the heat.
3.Transfer to a serving bowl and garnish with fresh coriander leaves.

PRO TIPS

What to keep in mind.

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

1
Pressure cook the arbi just until two whistles — overcooking makes it mushy and hard to fry.
2
Fry the arbi slices until golden and slightly crisp; this prevents them from turning soggy in the masala.
3
Whisk the yogurt until smooth before adding to the hot masala to avoid curdling.
4
Add the yogurt on low heat and stir continuously to keep the gravy creamy and lump-free.
5
Let the cooked arbi masala rest for 5 minutes before serving — the flavors meld beautifully.
6
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on a pan.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with 2 tablespoons of thick cashew cream or coconut cream for a dairy-free version that still adds richness and tang.

low oil

Low-oil

Skip the shallow-frying step and instead boil the arbi slices in salted water until just tender, then sauté directly in the masala with a spray of oil.

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