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Arbi Curry | Arbi Masala
Arbi Curry or Arbi Masala is a light North Indian style curry made with colocasia or taro roots in a base of pureed tomatoes, spices and herbs.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
North Indian, Punjabi
Diet:
Gluten Free, Vegan
Difficulty Level:
Moderate
Servings:
3
Calories:
428
kcal
Author:
Dassana Amit
Ingredients
Main ingredients
10 to 12
colocasia roots
or taro roots (arbi)
½
teaspoon
carom seeds
(ajwain)
½
teaspoon
turmeric powder
½
teaspoon
red chili powder
½
teaspoon
Garam Masala
2
tablespoon
oil
1 to 1.5
cups
water
or add as required
salt
as required
1
tablespoon
coriander leaves
- chopped or chopped mint leaves
For making tomato paste
3
tomatoes
- medium-sized, roughly chopped
1
green chili
1
inch
ginger
1
teaspoon
cumin seeds
US Customary
-
Metric
Instructions
Cooking taro roots
Rinse the taro roots thoroughly in water and remove the mud or soil clinging on them.
In a 3 litre pressure cooker, cook the taro roots in water covering them from top for 1 to 2 whistles on medium heat until tender and softened.
When the pressure falls naturally, then only open the lid of the cooker. Drain the water and set aside the cooked arbi to cool.
When warm or cool, peel the skins and cut the taro roots in to 2 or 4 pieces vertically.
Blend or grind all the ingredients mentioned under the heading above "For making tomato paste to a fine and smooth consistency.
Making arbi curry
Heat oil. Add the carom seeds and fry them on low heat.
Then add the ground or blended tomato paste.
Stir and add all the ground spice powders one by one.
Fry the tomato paste till the oil separates. This will take about 6 to 7 minutes.
Then add water, rock salt (if making for fasting) and the boiled arbi pieces. For a slightly thicker consistency, add less water.
Simmer for some 6 to 7 minutes till the curry becomes smooth and thickens a little bit.
Garnish with mint or coriander leaves and serve Arbi Masala hot with any flat bread or steamed rice.
Notes
Remember to rinse the taro roots thoroughly.
You could steam or boil the taro roots in a pressure cooker, in a pan on the stovetop and in the Instant Pot adding water as needed.
Nutrition
Serving:
3
g
|
Calories:
428
kcal
|
Carbohydrates:
80
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Sodium:
877
mg
|
Potassium:
1959
mg
|
Fiber:
14
g
|
Sugar:
5
g
|
Vitamin A:
1336
IU
|
Vitamin B1 (Thiamine):
0.3
mg
|
Vitamin B2 (Riboflavin):
0.1
mg
|
Vitamin B3 (Niacin):
2
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
29
mg
|
Vitamin E:
11
mg
|
Vitamin K:
14
µg
|
Calcium:
144
mg
|
Vitamin B9 (Folate):
70
µg
|
Iron:
3
mg
|
Magnesium:
110
mg
|
Phosphorus:
267
mg
|
Zinc:
1
mg