Taro Root Recipe – Authentic Indian Arbi Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Taro Root Recipe – Authentic Indian Arbi Curry with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful and comforting Indian Arbi Curry, made with taro root. Growing up, my Nani (grandmother) used to make this during the monsoon season, and the warmth of the spices always felt like a hug. It’s a dish that instantly transports me back to her kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Arbi Curry isn’t just delicious; it’s surprisingly easy to make, especially with the help of an Instant Pot! It’s packed with aromatic spices, has a wonderfully earthy flavor, and is perfect with roti, rice, or even a simple yogurt dip. Plus, taro root is a wonderfully nutritious vegetable. Trust me, once you try this, it’ll become a regular in your rotation.

Ingredients

Here’s what you’ll need to create this magic:

• 1 pound taro root (about 450g)
• 3 tablespoons oil of choice (I love using mustard oil for an authentic flavor, but vegetable or canola oil work great too!)
• 1 onion, medium-sized
• 1 bay leaf
• 1 teaspoon minced garlic
• 0.5 teaspoon minced ginger
• 0.5 teaspoon dried mango powder (amchur)
• 0.5 teaspoon salt (or to taste)
• 0.25 teaspoon kala namak (black salt)
• 0.25 teaspoon carom seeds (ajwain)
• 0.25 teaspoon coriander powder
• 0.25 teaspoon garam masala
• 0.25 teaspoon roasted cumin powder
• 0.25 teaspoon turmeric powder
• 0.125 teaspoon black pepper
• 0.125 teaspoon cayenne pepper (optional, for a little heat!)
• 0.75 cup water (about 180ml)
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Taro Root (Arbi) Varieties

There are different varieties of taro root. I usually find the smaller, brown ones at my local Indian grocery store. They tend to be less slimy when cooked.

The Significance of Kala Namak (Black Salt)

Kala namak is a must in this recipe! It adds a unique, sulfurous flavor that really elevates the dish. It’s what gives Indian street food that distinctive taste. You can find it at most Indian grocery stores or online.

Understanding Amchur (Dried Mango Powder)

Amchur provides a lovely tangy flavor that balances the richness of the spices. If you don’t have it, you can substitute with a squeeze of lemon juice at the end, but amchur is preferred.

Regional Variations in Spice Blends

Every family has their own little twist! Some people add a pinch of asafoetida (hing) for extra flavor, or a dash of red chili powder for more heat. Feel free to experiment!

Choosing the Right Oil

As I mentioned, mustard oil is traditional, but any cooking oil with a neutral flavor will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the taro root: Peel the taro root and slice it into about ½-inch (1.25cm) thick coins. Rinse them well under cold water and pat dry with paper towels. This helps remove some of the starch.
2. Sauté the aromatics: Heat the oil in your Instant Pot (or a large, heavy-bottomed pot) on sauté mode. Add the chopped onion and bay leaf. Cook for about 6-7 minutes, stirring occasionally, until the onions turn a beautiful golden brown.
3. Add the spices: Stir in the minced garlic, ginger, and all the spices – mango powder, salt, kala namak, carom seeds, coriander powder, garam masala, cumin powder, turmeric, black pepper, and cayenne pepper (if using). Mix well, ensuring the spices don’t burn.
4. Add the taro root: Add the sliced taro root to the Instant Pot and mix everything together really well, coating the arbi in all those lovely spices.
5. Pressure cook: Pour in the water, secure the lid, and set the Instant Pot to cook at high pressure for 5 minutes.
6. Natural release: Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes. Carefully open the lid and discard the bay leaf.
7. Garnish and serve: Top with a generous sprinkle of fresh cilantro. Serve hot with your favorite flatbread (like roti or paratha) or rice.

Expert Tips

• Don’t skip rinsing the taro root! It really helps reduce sliminess.
• Browning the onions is key to building flavor. Be patient and let them get nicely caramelized.
• If you’re using a regular pot, simmer the curry for about 20-25 minutes, or until the taro root is tender.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Omit the cayenne pepper.
• Medium: Use the amount of cayenne pepper listed in the recipe.
• Hot: Add an extra pinch of cayenne pepper or a finely chopped green chili.

Festival Adaptations

My friend makes a slightly sweeter version of this for Janmashtami, adding a tablespoon of sugar to the curry. It’s delicious! During Navratri, some families avoid onion and garlic, so you can omit those and increase the ginger slightly.

Serving Suggestions

This Arbi Curry is fantastic on its own, but here are a few ideas to complete the meal:

• Serve with roti or paratha for a classic Indian meal.
• Pair it with steamed rice and a side of raita (yogurt dip).
• A simple salad with a lemon vinaigrette adds a refreshing touch.

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

What is Taro Root and is it safe to eat?

Yes, taro root is perfectly safe to eat when cooked! It’s a starchy root vegetable popular in many cuisines around the world. It must be cooked thoroughly as it contains calcium oxalate crystals that can cause irritation if consumed raw.

Can I make this recipe without an Instant Pot?

Absolutely! You can make this in a regular pot. Sauté the aromatics and spices as directed, then add the taro root and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the taro root is tender.

What can I substitute for Kala Namak?

If you can’t find kala namak, you can use regular table salt, but it won’t have the same unique flavor. A pinch of Himalayan pink salt can add a slightly similar mineral taste.

How do I prevent the Taro Root from becoming slimy?

Rinsing the sliced taro root thoroughly under cold water is the best way to minimize sliminess. Don’t overcrowd the pot while cooking, and avoid stirring too much.

Can I freeze leftover Arbi Curry?

Yes, you can freeze it! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months.

What are the health benefits of Taro Root?

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

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of my Nani’s kitchen into your home.