Arbi Recipe | Taro Root Curry

Arbi recipe made with spicy tomato gravy is a classic staple in Pakistani cuisine. Arbi is another name for the vegetable commonly known as Taro Root or Colocasia, which is very nutritious in nature, with a slightly sweet and nutty flavor. It is often used in various cuisines around the world and can be prepared in different ways like boiling, frying, or baking. It is a versatile ingredient known for its unique taste and texture, but this vegetable curry recipe has the best taste ever.

About The Recipe

Arbi, also known as Arvi, is a small potato-shaped vegetable that is called Taro Root in English. It is not a very common vegetable worldwide but is popular in South Asia, especially in the neighboring countries of Pakistan and India. People from these regions enjoy preparing it in masala and curry styles. The preparation process is similar to any other vegetables but with a slight tweak. If not done correctly, the Arbi can end up tasting bitter and tough. This recipe is both simple and delicious. If you follow this method, you may find it hard to go back to any other recipe.

How To Make Arbi Masala Photo Guide

1. Wash and peel the taro root. Cut it into small, equally round size. Soak the cut cubes in lukewarm salt water for 15-20 minutes.

2. Heat some oil in a pan. Add Arbi and fry them until they turn golden brown. Once browned, and minced garlic and dried fenugreek leaves. Mix well with the taro root until it smells nice. Remove the flavored taro root and keep it aside.

3. Put chopped onions in the same pan and fry until they change color.

4. Add chopped tomatoes, along with salt, turmeric powder, coriander powder, cumin powder, and chili powder. Mix well and cook until the tomatoes form a thick paste.

5. Put back the fried taro root into the pan. Mix everything well for 3-5 minutes.

6. Add a little water, cover the pan, and let it simmer on low heat for about 10 minutes.

7. Squeeze some lemon juice over the arbi recipe. Garnish with sliced green chilies and fresh cilantro.

Pro Tips

• Put the cut Arbi in lukewarm salt water and let it soak for a minimum of 20 to 30 minutes. This soaking process helps to soften the Arbi and eliminate any bitter flavors it may have.

• Once the soaking time is up, drain the Arbi and fry the pieces separately until they turn golden brown. Frying the Arbi before incorporating it into the masala gravy (tomato gravy) enhances overall flavour to the dish.

• Put the fried Arbi into the prepared tomato gravy and let it simmer on low heat. Cooking slowly on low flame helps the Arbi soak up the delicious flavors of the gravy and become tender and flavorful.

• Once the Arbi is cooked to perfection, finish the dish by squeezing fresh lemon juice over it. This simple step adds so much depth to the dish.

Water Usage In This Recipe

Some vegetables are tough but don’t need water while cooking. However, not all vegetable recipes require adding water throughout the cooking process.

In this particular recipe, minimal water is necessary. After cooking, check if the Arbi is tender enough. If it’s still a bit tough, you can add a small amount of water and let it simmer on dum. Only add water when putting the Arbi on dum.

Substitutes

In the Arbi recipe, there are two easy ingredient swaps you can make if you don’t have the original ingredients on hand:

1. If you don’t have tomatoes, you can use yogurt instead. Just make sure the yogurt isn’t too tangy or sweet. Before adding it, give the yogurt a good whisk until it’s smooth. Use a thick yogurt for better results in the dish.

2. Instead of lemon juice, you can use vinegar for a similar tangy flavor. Adjust the amount according to your taste preference, as vinegar can be a good substitute for lemon juice in the recipe.

More Vegetable Recipe

Bhindi Masala
Aloo Curry
Dahi Baingan
Baingan Bharta
Palak Aloo