Colocasia Leaf Curry Recipe – Authentic Arbi Patta with Peanuts & Tamarind

Last Updated on 2 months by Neha Deshmukh

Colocasia Leaf Curry Recipe – Authentic Arbi Patta with Peanuts & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Colocasia Leaf Curry, or Arbi Patta ki Sabzi as we call it at home. This isn’t just a curry; it’s a taste of my childhood, a dish my grandmother used to make, and one that always brings back warm memories. It’s a little bit different, a little bit special, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Colocasia Leaf Curry is a delightful blend of earthy flavors, tangy tamarind, and a satisfying crunch from peanuts and cashews. It’s a unique dish that’s surprisingly easy to make, even though it might seem a little intimidating at first. Plus, it’s packed with nutrients and tastes incredible with both chapatis and rice. Trust me, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 5-6 large colocasia leaves (arbi ke patte)
• 2 tablespoons oil
• 12-14 fenugreek seeds (methi seeds)
• 0.25 cup husked split Bengal gram (chana dal) – about 50g
• 0.25-0.33 cup peanuts – about 60-80g
• 10-12 cashews
• 0.25-0.33 cup chopped fresh coconut – about 60-80g
• 1-2 green chilies
• 3 tablespoons gram flour (besan) – about 40g
• 1 teaspoon seedless tamarind
• 1.5 tablespoons powdered jaggery – about 20g
• 0.25 teaspoon red chili powder
• 0.5 teaspoon Goda Masala
• 1 cup water (for initial simmering)
• 1 cup water (for final simmering)

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Colocasia Leaves (Arbi Ke Patte) – Selection & Preparation

Choosing the right leaves is crucial. Look for young, tender leaves – they’ll be a vibrant green and less fibrous. Make sure to rinse them really well, as they can sometimes have a bit of earthy residue. I usually give them a good wash under running water, then chop them finely.

Chana Dal & Peanuts – The Protein Powerhouse

The combination of chana dal and peanuts adds a lovely texture and protein boost to the curry. You can roast the peanuts lightly before adding them for an even more intense flavor.

Goda Masala – A Unique Maharashtrian Spice Blend

Goda Masala is a special spice blend from Maharashtra, India. It’s what gives this curry its distinctive flavor. It’s a little sweet, a little savory, and totally addictive!

Tamarind – Balancing Tang & Flavor

Tamarind provides a wonderful tanginess that balances the richness of the coconut and the earthiness of the colocasia leaves. Seedless tamarind paste is the easiest to use, but you can also soak a small piece of tamarind in warm water and extract the pulp.

Oil – Choosing the Right Oil for Authentic Taste

Traditionally, this curry is made with groundnut oil, which adds a lovely nutty flavor. However, you can use any neutral-flavored oil like vegetable or sunflower oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal and peanuts in hot water for about 30 minutes. Soak the tamarind in a separate bowl with warm water to soften it.
2. While they’re soaking, rinse the colocasia leaves thoroughly and chop them finely. This is the most time-consuming part, but it’s worth it!
3. Heat the oil in a pan over medium heat. Once hot, add the fenugreek seeds and let them crackle. Then, add the chopped colocasia leaves and sauté until they wilt down – about 5-7 minutes.
4. Drain the soaked chana dal and peanuts and add them to the pan along with the cashews, green chilies, and coconut. Add 2 cups of water and bring to a simmer. Cover and cook for 20-25 minutes, or until the dal and peanuts are tender.
5. Now, add the gram flour and gently mash the leaves with the back of a spoon. Add the tamarind pulp (strain the water from the soaked tamarind), jaggery, red chili powder, and Goda Masala. Add another 1 cup of water and simmer uncovered for about 5 minutes, stirring occasionally.
6. Finally, prepare the tempering (tadka) by heating a little oil in a small pan. Add mustard seeds, cumin seeds, curry leaves, and asafoetida. Once the mustard seeds start to splutter, pour the tempering over the curry and mix well.
7. Garnish with fresh coriander leaves and serve hot with chapatis or rice.

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Right Consistency

The curry should have a slightly thick, gravy-like consistency. If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Preventing Discoloration of the Leaves

Colocasia leaves can sometimes discolor when cooked. Adding a squeeze of lemon juice or a pinch of turmeric powder can help prevent this.

Mastering the Tempering (Tadka)

The tempering is key to adding that final burst of flavor. Be careful not to burn the spices – you want them to be fragrant, not bitter.

Variations

Want to customize this curry? Here are a few ideas:

• Vegan Colocasia Leaf Curry: Simply omit the cashews.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the amount of green chilies and red chili powder to your liking. For a milder curry, use just one green chili and a pinch of red chili powder. For a spicier curry, add more of both!
• Festival Adaptation – Ganesh Chaturthi Special: This curry is often made during Ganesh Chaturthi in Maharashtra. It’s considered an auspicious dish to offer to Lord Ganesha.

Serving Suggestions

This curry is fantastic with:

• Warm chapatis or rotis
• Steaming hot rice
• A side of raita (yogurt dip)
• 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

Let’s answer some common questions:

What are colocasia leaves and are they safe to eat?

Colocasia leaves, also known as arbi ke patte, are the leaves of the taro plant. They are perfectly safe to eat when cooked properly. It’s important to cook them thoroughly to remove any potential itchiness.

Can I use frozen colocasia leaves in this recipe?

While fresh leaves are best, you can use frozen colocasia leaves in a pinch. Just make sure to thaw them completely and squeeze out any excess water before using.

What can I substitute for Goda Masala?

If you can’t find Goda Masala, you can try making your own or using a combination of other spices like cumin, coriander, turmeric, and a pinch of nutmeg. It won’t be exactly the same, but it will still be delicious!

How can I adjust the sourness of the curry?

Adjust the amount of tamarind pulp to control the sourness. Start with a smaller amount and add more to taste.

Can this curry be made ahead of time?

Yes, you can make this curry ahead of time. The flavors actually develop even more overnight! Just reheat it gently before serving.

Enjoy this authentic taste of India! I hope you love this Colocasia Leaf Curry as much as my family does. Let me know how it turns out in the comments below!