Arbi Curry Recipe is Uttar Pradesh Style colocasia root/ghuinyan ki sabzi prepared without onion and tomato. But at the same time, this sabzi is so flavorful that you will make this recipe often. Everyday spices and Ajwain (carom seeds) gives this gravy recipe a unique taste.
Arbi curry is a dish that can be tried and the efforts put into this can never go waste. This recipe is adapted from my friend’s Mom. She is a wonderful cook and the level of knowledge she has for each spice is incredible.
I usually make Arbi Masala Dry Veg but never tried the gravy version. So when it came to my mind to try something new, I asked Aunty to share her recipe. Believe me, she used just a few spices and the outcome was like my husband said “Please don’t count the chapati today and I am doing to finish all this curry alone”.
Arbi (taro root) is much like the potato, which can be prepared in variety of ways. You can boil them, fry them and make different kinds of curry dishes. Numerous dishes are prepared with Arbi for fasting meals.
Arbi is typically covered with brown, hairy skin and has white flesh inside. The hairy outer coating of arbi is always removed when making arbi dishes. Removing the skin of arbi can cause skin irritation by the juices secreted by the taro root. So always apply some oil or wear gloves before peeling the skin.
Arbi is a good option to replace potatoes, as it is rich in dietary fibers and Vitamins. It is also advisable to be included in the diabetic diet as it regulates the release of insulin and glucose in the body. Taro roots are gluten-free and have zero cholesterol so a good vegetable for everyone.
Try this version of Arbi Curry and serve it with roti or plain rice.
Do try other veg recipes :
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Arbi Curry
Step1: Wash the Taro roots or arvi or arbi nicely with clean water at least 2-3 times, to remove all the mud and dirt. Then grease your palms with oil before you peel and slice the Arbi so that it does not cause skin irritation by the juices secreted by the Arbi’s (Taro roots). Using a peeler or knife peel off the skin.
Step2: Cut the colocasia/arbi or ghuinyan into round slices. You may also chop them vertically.
Step3: Wash it again a couple of times so that the remaining dirt and most of the starch is washed off.
Step4: Then strain the water and keep it aside.
Step5: Heat a pressure cooker on low-medium flame. Add 2-3 tablespoon mustard oil. When sufficiently hot add 1/2 teaspoon carom seeds, let the seeds sizzle.
Step6: Then add a pinch of asafoetida, 3-4 garlic cloves finely chopped and saute for 30 sec.
Step7: Turn off the flame or reduce to low. Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri red chili powder, and salt as per taste. Mix it and saute for 10 seconds.
Step8: Add 1/4 cup water so that spices do not burn. Stir well.
Step9: Add sliced arbi along with 2-3 chopped green chili. Mix it well with the spices.
Step10: Increase the flame to medium, and add around 2 cups of water.
Step11: Stir and mix it with spices.
Step12: Close the lid and pressure cook the arbi on medium-high flame for 1 whistle. (Boiling arbi requires a bit tricks as it depends upon the type of water, the type of arbi, and size. If you are not sure about the number of whistles then do cook them in an open pot instead of a cooker. Keep checking in between. It should be soft and cooked. Do not overboil them.)
Step13: Once steam goes down open the pressure cooker. Add 1/2 teaspoon garam masala and cook for 1-2 minutes. If the gravy looks thick then add some more hot water and give a boil, and turn the stove off. Do not cook Arbi for too long otherwise, the gravy will become slime. Add freshly chopped coriander leaves.
Step14: Arbi Curry is ready. Serve it with roti or plain rice. Enjoy!
- Removing the skin of arbi can cause skin irritation by the juices secreted by the taro root. So always apply some oil or wear gloves before peeling the skin.
- Arbi can also be cooked in a pan or pot for 15 to 20 minutes. Just cook till it’s done. Do not overcook or make them mushy.
- When selecting the Arbi’s, choose those that are firm and do not have shriveled skins or show signs of mold.
- Arbi cooked in mustard oil tastes good though, you can choose any cooking oil.