Aarbi (Taro Root) Masala Curry

• Servings: 3-4
• Boiling time: 10-12 minutes.
• Preparation time: 5 minutes.
• Frying time: 10-12 minutes.
• Cooking time: 5-6 minutes.
• Total time:35 minutes.

Taro root curry, traditionally known as Arbi Masala in various parts of India has unique texture and flavour. This starchy root vegetable transforms into deliciously creamy and soft consistency when cooked.

In the curry taro roots are either boiled and peeled or directly sautéed in oil to enhance their nuttiness taste.

For today’s recipe I boiled and peeled the taro root and press slightly by spatula then deep fried.

When you press it after boiling it prepares the perfect base for absorbing the vibrant spices, typical of Indian cuisine. Often garnished with fresh herbs and served hot.

Taro root curry is not only popular for everyday meals but also a comfort food that brings warmth and satisfaction, providing a nutritious meal that pairs beautifully with rice or flatbreads.

The taro root curry is wonderfully aromatic and flavourful, making it a hearty accompaniment to rice or any type of Indian bread such as chapati or naan. Its creamy texture and spicy flavour, make it a satisfying meal for any occasion.

Ingredients:

• Taro roots (arbi): 250 gm.
• Lemon or Mango powder: as per taste.
• Ajwain (Thymol Seeds): 1/2 teaspoon
• Garlic: 1 pod
• Turmeric powder: 1 teaspoon
• Red chilli powder: 1 teaspoon
• Coriander powder:1 tablespoon
• Garam masala: 1/4 teaspoon
• Salt: 1 teaspoon (as per taste)
• Onion: 1 no. (medium)
• Ginger: 1” piece
• Tomato: 2 no.
• Bay Leaves: 1-2 no.
• Fresh coriander leaves to garnish
• Mustard Oil: for cooking

Preparation:

1. Start by boiling the taro roots until they are just tender, then peel and press the arabi between both palms or by spatula, it will deform slightly. Marinate Arbi with one teaspoon oil, 1/4 teaspoon salt and 1/2 teaspoon turmeric powder, mix well. Keep aside.
2. For wet masala grind onion, garlic, tomato and ginger, keep aside

Method:

1. Deep fry marinated  arabi on medium high flame for 3-4 minutes or until they are golden and crispy on the outside, take it out, keep aside.
2. In a pan, heat some oil, add ajwain and bay leaf; once they start to pop, add wet masala, fry on medium low flame till golden colours appear. (About 2-3 minutes).
3. Add powder masala, turmeric, coriander, red chilli powder, and salt. Fry the mixture  for a minute or until the oil begins to separate from the spices.
4. Add one cup of water, let it boil for a minute.
5. Add fried arabi in it. Cover the lid for 3-4 minutes on lower heat.
6. Add Garam masala powder and lemon juice. Stir it. Put off the flame.
7. Garnish with chopped coriander leaves before serving.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Aarbi (Taro Root) Masala Curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.