Arbi Recipe- Roasted Taro Root with Spicy Indian Masala

Last Updated on 4 months by Neha Deshmukh

Arbi Recipe: Roasted Taro Root with Spicy Indian Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Arbi Masala. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different, a little rustic, and absolutely bursting with flavour. If you’ve never tried arbi (taro root), get ready for a treat!

Why You’ll Love This Recipe

This Arbi Masala isn’t your average vegetable dish. It’s got this incredible texture – slightly earthy, a little creamy, and wonderfully satisfying. Roasting the arbi first gives it a lovely golden crispness that contrasts beautifully with the spicy, tangy masala. It’s a comforting, flavourful dish that’s perfect with roti, rice, or even as a side with your favourite Indian meal. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up this delicious Arbi Masala:

• 10-12 taro root (arbi) pieces (about 500g)
• 1.5-2 tbsp oil (plus 2 tbsp for tempering)
• 2 medium onions, finely sliced
• 1 tsp ginger-garlic paste
• 2 big tomatoes, chopped
• Salt to taste
• 0.25 tsp turmeric powder
• 0.75-1 tsp chilli powder (adjust to your spice preference!)
• 2 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp kitchen king masala powder
• 0.5 tsp dry mango powder (amchur)
• 1 tsp cumin seeds
• 1 sprig curry leaves
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients. Arbi, or taro root, has a unique, slightly starchy texture. It can sometimes get a little sticky when cooked, but don’t worry – I’ll share my tips to avoid that!

Kitchen King Masala is a fantastic blend of spices commonly used in North Indian cuisine. It adds a wonderful depth of flavour. If you can’t find it, you can substitute with garam masala, but it won’t be quite the same. Trust me, it’s worth seeking out!

And finally, amchur – dry mango powder – is what gives this dish its lovely tang. It’s a staple in Indian cooking and adds a brightness that really balances the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to cook the arbi. Pop the taro root into a pressure cooker with enough water to cover it. Pressure cook for one whistle. Once cooled, drain the water, peel the arbi, and slice it into nice, even rounds.
2. Now, let’s roast the arbi. Heat 2 tablespoons of oil in a pan over medium heat. Add the cooked arbi and gently toss it around until it’s golden brown and slightly crispy. Set this aside – we’ll add it back in later.
3. In another pan, heat the remaining 2 tablespoons of oil. Add the cumin seeds and let them sizzle for a few seconds. Then, add the sliced onions and curry leaves. Sauté until the onions turn a beautiful golden brown.
4. Stir in the ginger-garlic paste and sauté for another 2 minutes, until you can really smell that lovely aroma.
5. Time for the masala! Add the chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder, kitchen king masala, amchur, and salt. Cook this mixture until the tomatoes soften and the oil starts to separate from the sides of the pan. This is a good sign – it means the masala is well cooked!
6. Finally, add the roasted arbi to the tomato masala. Gently mix everything together and cook on low heat for 3-4 minutes, allowing the flavours to meld beautifully.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• To prevent stickiness: Make sure the arbi is properly cooked and peeled before roasting. Don’t overcrowd the pan when roasting – work in batches if needed.
• Spice it up (or down): Adjust the amount of chilli powder to suit your taste. If you like it mild, start with ½ tsp. If you’re a chilli lover, go ahead and add a full teaspoon or more!
• Don’t skip the roasting step! It really makes a difference in the texture and flavour of the dish.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your Kitchen King Masala doesn’t contain any animal-derived ingredients (some brands might).
• Spice Level Adjustment: As mentioned, adjust the chilli powder. You can also add a pinch of cayenne pepper for extra heat.
• Regional Variations: In some North Indian households, they add a touch of hing (asafoetida) to the tempering for extra flavour. In South India, you might find this dish made with a slightly different spice blend, including mustard seeds and curry leaves.
• Festival Adaptations: For Navratri fasting, you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Arbi Masala is incredibly versatile. It’s fantastic with:

• Roti or paratha
• Steamed rice
• Dal (lentils)
• A side of raita (yogurt dip)

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 healthy? What are the benefits of eating arbi?

Yes! Arbi is a good source of fiber, vitamin C, and minerals like potassium and manganese. It’s also known for its digestive benefits.

How do I prevent arbi from becoming sticky?

Proper cooking and peeling are key. Roasting also helps to reduce stickiness.

Can I make this recipe without a pressure cooker?

Absolutely! You can boil the arbi in a pot until tender, but it will take longer – about 20-25 minutes.

What is Kitchen King Masala and where can I find it?

It’s a popular spice blend in North India. You can find it at Indian grocery stores or online.

Can I roast the arbi in the oven instead of pan-frying?

Yes, you can! Toss the cooked arbi with oil and roast in a preheated oven at 200°C (400°F) for about 15-20 minutes, flipping halfway through.