Punjabi Masala Arbi is an authentic Indian dish. The unique taste of Arbi infused with Indian spices can salivate anyone. I am a big fan of authentic recipes and I try to reach out to the roots to get the best genuine authentic recipe. This masala arbi (taro root curry) recipe is from my mum’s kitchen.
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What is Masala Arbi
Let’s first understand what is Arbi. Arb is a root vegetable. It is commonly known as Taro root. It gets its name, taro when a British navigator, James Cook, first observed Colocasia tubers plantations in 1769. Its english name is Colocasia. It’s tamil name is Seppankizhangu.
Boiled and stir fried taro roots is called masala arbi.
I am massive fan of arbi masala, however being in UK finding this in regular super store is difficult. Back in my childhood days, I was not so much into it. I developed the taste for arbi as I grew and then I used to have it at least once a week. I remember that to make me eat this as a kid, my mum will tell stories. She said its called Arbi as it comes from Arab. Things with “foreign” tag, will carry big value in my mind in those days. Now when I think of that, I laugh!
Benefits of Arbi / Taro roots
Arbi not only tastes good, it is house of dietary fibres. 100 gram portion of arbi consists of 5.1 grams of fibre. It has low calorific value and good for weight loss. Arbi is useful in diabetes as it slows the blood sugar level after a meal. Arbi contains zero fat as well as zero cholesterol. It is also a great source of anti-oxidants. Arbi contains high manganese, vitamin – B6, C, E, potassium, copper, phosphorus too.
Method of making Arbi Masala – Taro root curry
- Wash the Arbi thoroughly and boil it in a pressure cooker with 1.5 cup of water for 2-3 whistles on medium flame till it becomes soft but care should be taken to not make it mushy. Once the pressure of cooker has released, drain it and once they cool down, peel off the skin with your hands. Don’t use knife/peeler for peeling. Subsequently cut Arbi in 2-3 smaller pieces.
- Now Heat oil in a heavy bottom pan / kadai and add carom seeds and asafoetida. Once the carom seeds start crackling, add onion and sauté them till it become pinkish brown in colour. Now its the time to add grated ginger and sauté it for 1 minute.
- Add salt and all the spices and sauté till it start leaving oil.
- Now add chopped arbi and green chilli and sauté it on medium heat for 5-7 minutes, and switch off the flame.
- Garnish with chopped green coriander and serve.
Pro Tips
- Arbi is a slimy vegetable and sometimes can cause itching. Use gloves when handing arbi / taro roots.
- After boiling, keep taro roots in fridge and then peel, it would be easy.
- Because of its high fibre content it is slow in digestion so don’t skip adding asafoetida, carom seeds and ginger as these, all-together help arbi to digest easily.
This Arbi Masala Curry
- Is vegan and no animal cruelty involved
- Can be made gluten-free by using gluten-free asafoetida or skipping the addition of asafoetida
- Is a good change to eat as against from usual vegetables
- Does not take too much of time to make it
- Acts as good side dish
Serving suggestion
Serve this masala arbi with chapatti or paratha. Or make it part of a lavish meal by adding it as side dish.
If you like arbi, you can try dahi vali arbi, a yogurt based and gravy based curry.
Recipe Card
Punjabi Masala Arbi
Ingredients
- 500 grams Arbi (Colocasia)
- 1 Onion Medium Size, Finely Chopped
- 1/2 tbsp Ginger Grated
- 2 Green chillies Finely Chopped
- 1/4 tsp Asafoetida
- 1/2 tsp Carom Seeds
- 1 tsp Kitchen King Masala
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dry Mango Powder / Amchur
- 1/2 tsp Fennel Seed Powder
- 1/4 tsp Garam Masala Powder
- 1/2 tsp Salt As Per Taste
- 2 tsp Oil
- 10 Grams Fresh Coriander Leaves For Garnishing
Instructions
- Wash the Arbi thoroughly and boil it in a pressure cooker with 1.5 cup of water for 2-3 whistles on medium flame till it becomes soft but care should be taken to not make it mushy. Once the pressure of cooker has released, drain it and once they cool down, peel off the skin with your hands. Don’t use knife/peeler for peeling. Subsequently cut Arbi in 2-3 smaller pieces.
- Now Heat oil in a heavy bottom pan / Kadai and add carom seeds and asafoetida. Once the carom seeds start crackling, add onion and sauté them till it become pinkish brown in colour. Now its the time to add grated ginger and sauté it for 1 minute.
- Add salt and all the spices and sauté till it start leaving oil.
- Now add chopped arbi and green chilli and sauté it on medium heat for 5-7 minutes, and switch off the flame.
- Garnish with chopped green coriander and serve.
Notes
- Don’t over boil Arbi, otherwise it may become mushy while stir frying. Best way is to boil Arbi and peel them and keep refrigerated for few hours before cooking.
- Because of its high fibre content it is slow in digestion so don’t skip adding heeng, ajwain and ginger as these, all-together help Arbi to digest easily.