Simple Arbi Masala (Taro Curry)
A light and flavorful North Indian dry curry, Simple Arbi Masala features tender boiled taro roots sautéed with aromatic spices and a tangy lemon finish. It's a quick, satisfying, and naturally gluten-free dish perfect for a weeknight meal.
For 3 servings
Wash the taro roots thoroughly. In a medium pot, cover the taro with water and bring to a boil. Cook for 15-20 minutes, or until fork-tender but not mushy. Drain the water, let the taro cool slightly, then peel off the skin and slice into 1/2-inch thick rounds or cubes.
Heat the vegetable oil in a large non-stick pan or kadai over medium heat. Add the cumin seeds and asafoetida (if using). Allow the cumin seeds to splutter and turn light brown, which should take about 30 seconds.
Add the grated ginger and slit green chili (if using) to the pan. Sauté for 30-60 seconds until the aromatics are fragrant, being careful not to burn them.
Carefully add the sliced taro to the pan. Sauté for 5-7 minutes, stirring occasionally, until the taro pieces are lightly golden and develop a slightly crispy texture on the edges. This step is crucial for enhancing the flavor and texture.
Reduce the heat to low. Add the turmeric powder, coriander powder, red chili powder, and salt to the pan. Mix gently but thoroughly, ensuring all the taro pieces are evenly coated with the spices.
Continue to cook for another 2-3 minutes, stirring constantly to prevent the spices from burning, until the raw smell of the spices disappears and they are well-toasted.
Remove the pan from the heat. Squeeze fresh lemon juice generously over the arbi masala and garnish with freshly chopped cilantro.
Serve hot with your favorite Indian bread like roti or paratha, or as a flavorful side dish with dal and rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Avoid over-boiling the taro: It should be tender but firm enough to hold its shape when sliced and sautéed. Overcooked taro will become mushy.
- 2Achieve crispy edges: Don't rush the sautéing step after adding the taro. Allowing it to cook undisturbed for a few minutes on each side helps develop a desirable crispy texture.
- 3Adjust spice level: For a milder dish, reduce or omit the green chili and red chili powder. For more heat, increase them or add a pinch of garam masala at the end.
- 4Use a non-stick pan: Taro can sometimes stick to the bottom of the pan, so a good quality non-stick pan will make sautéing much easier and prevent breakage.
Adapt it for your goals.
Tomato Arbi Masala
Add 1/2 cup of finely chopped tomatoes or 2 tablespoons of tomato paste after sautéing the aromatics and before adding the dry spices. Cook until the tomatoes soften and the oil separates.
Air Fryer ArbiAir Fryer Arbi
Instead of pan-frying, toss the boiled and sliced taro with 1 tablespoon of oil and all the dry spices. Air fry at 375°F (190°C) for 15-20 minutes, shaking the basket halfway, until crispy. Then finish with lemon and cilantro.
Yogurt based GravyYogurt-based Gravy
For a semi-gravy version, whisk 1/2 cup of plain Greek yogurt with 1 tablespoon of gram flour (besan) and add it to the pan after the spices have cooked. Simmer gently for 5-7 minutes until thickened, stirring continuously to prevent curdling.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro root is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining healthy blood sugar levels.
Good Source of Potassium
Arbi provides a significant amount of potassium, an essential mineral that helps regulate blood pressure and supports proper nerve and muscle function.
Anti-inflammatory Spices
Spices like turmeric and ginger are known for their potent anti-inflammatory and antioxidant properties, contributing to overall well-being and disease prevention.
Frequently asked questions
Taro contains calcium oxalate crystals, which can cause an itchy or irritating sensation if consumed raw or improperly cooked. Boiling the taro thoroughly helps to break down these crystals, making it safe and pleasant to eat.
