Arbi Recipe- Authentic Indian Taro Root Curry with Ajwain & Spices

Last Updated on 2 months by Neha Deshmukh

Arbi Recipe- Authentic Indian Taro Root Curry with Ajwain & Spices

Introduction

There’s just something so comforting about a simple, home-style Indian curry. This Arbi recipe – a delicious taro root curry – is one of those dishes that instantly transports me back to my grandmother’s kitchen. It’s a flavourful, warming curry that’s surprisingly easy to make, and the little burst of flavour from the ajwain (carom seeds) is just chef’s kiss! I first made this when I was craving something my Nani used to make, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This Arbi recipe isn’t just tasty; it’s got a lot going for it! It’s a fantastic way to enjoy a slightly less common vegetable, and the spices create a really unique and satisfying flavour profile. Plus, it’s a relatively quick weeknight meal that’s sure to please. You’ll love how the earthy arbi pairs with the fragrant spices and the subtle tang of the tomatoes.

Ingredients

Here’s what you’ll need to make this comforting Arbi curry:

• 10-12 colocasia roots (arbi/taro root)
• 2 tbsp oil
• 1 tsp carom seeds (ajwain)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 3 medium tomatoes
• 1 green chili
• 1 inch ginger
• 1 tsp cumin seeds
• 1-1.5 cups water
• Salt to taste
• 1 tbsp coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients!

• Arbi/Colocasia: This root vegetable is the star of the show! Look for firm, unblemished arbi. It can sometimes have a slightly itchy texture when raw, so wearing gloves while prepping is a good idea.
• Ajwain/Carom Seeds: These little seeds are essential for this recipe. They add a wonderful, slightly peppery and digestive flavour. Don’t skip them!
• Spice Levels: Indian cooking is all about personal preference. Some regions prefer a milder curry, while others like a real kick. I’ve used 1 tsp of red chili powder here, which gives a medium spice level. Feel free to adjust to your liking. My friend, Priya, always adds a pinch of cayenne pepper for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thoroughly rinse the arbi roots under cold water to remove any dirt. Then, pop them into a pressure cooker with enough water to cover them. Pressure cook for 1-2 whistles, or until they’re tender. Once cooked, drain the water and let the arbi cool down.
2. Once cool enough to handle, peel the cooked arbi. It should peel easily! Cut each root into 2-4 vertical pieces. Be sure to discard any parts that have a yellowish discolouration.
3. Now, let’s make the flavour base. Blend the tomatoes, green chili, ginger, and cumin seeds into a smooth paste. A little water can help with blending if needed.
4. Heat the oil in a pan over medium-low heat. Add the carom seeds and sauté for about 30 seconds, until they start to splutter. This releases their amazing aroma!
5. Pour in the tomato paste and add the turmeric powder, red chili powder, and garam masala. Cook for 6-7 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the spices are nicely roasted.
6. Add 1 cup of water and salt to taste. Bring to a simmer, then gently add the arbi pieces. Let it simmer for another 6-7 minutes, or until the gravy has thickened to your liking.
7. Finally, garnish with fresh coriander leaves. Serve hot with your favourite flatbreads (like roti or paratha) or a bowl of fluffy steamed rice.

Expert Tips

• Don’t overcook the arbi! It can become mushy.
• Roasting the spices properly is key to a flavourful curry. Be patient and let them cook until the oil separates.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
  • Hot: Add a pinch of cayenne pepper or use a hotter variety of green chili.
• Festival Adaptations: This Arbi curry is a great option for Navratri or other fasting periods, as arbi is often allowed during these times.

Serving Suggestions

This Arbi curry is fantastic with:

• Roti or Paratha
• Steamed Rice
• A side of cooling yogurt (raita)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is Arbi/Colocasia healthy? Yes! Arbi is a good source of fiber, vitamins, and minerals.
• How do I prevent Arbi from becoming slimy? Make sure to cook it properly and don’t overcook it. Also, discarding any discoloured portions helps.
• Can I make this Arbi curry ahead of time? Yes, you can! The flavours actually develop even more overnight.
• What is the best way to peel and chop Arbi? Wearing gloves is recommended to avoid itchiness. Peel after cooking, as it’s much easier.
• Can I use a different type of chili in this recipe? Absolutely! Feel free to use your favourite chili, adjusting the quantity to your spice preference.