arbi curry or arbi masala recipe is a light north indian curry made with colocasia or taro root.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3 to 4
main ingredients for arbi curry
- 10 to 12 arbi or colocasia roots
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon garam masala powder
- 2 tablespoon oil
- 2 cups water
- salt as required
- some mint leaves and coriander leaves for garnishing
for making the paste
- 3 medium size tomatoes
- 1 green chili (hari mirch)
- ½ inch ginger (adrak)
- 1 teaspoon cumin (jeera)
cooking arbi for arbi curry
wash the arbi well.
pressure cook the arbi till cooked. drain and let the arbi cool.
when warm or cool, peel the skin and slice the arbi in to 2 or 4 pieces vertically.
grind all the ingredients mentioned for making the paste to a smooth paste.
making arbi curry
heat oil. add the carom seeds and fry them.
then add the tomato paste.
stir and add all the spice powders one by one.
fry the tomato paste till the oil separates. this will take about 6-7 minutes.
then add water, rock salt and the boiled arbi pieces,
simmer for some 6-7 minutes till the gravy becomes smooth and thickens a little bit.
garnish with mint or coriander leaves and serve arbi curry hot.
Serving: 3g | Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 853mg | Potassium: 697mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1175IU | Vitamin C: 21.6mg | Calcium: 52mg | Iron: 1.3mg