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Arbi Curry Recipe | Arbi Masala Recipe | Punjabi Arbi Masala
This arbi curry is a light North Indian curry that usually has some Saawn ke chawal / tiny round rice like millet specially meant for fasting or with Kuttu ki roti – rotis made from buckwheat flour.
But I have had it with Indian Roti flatbreads like whole wheat flour roti, bajra ka rota, and chapati too.
So you can make Arbi Curry Recipe thick or thin depending on your preference. This is a very easy recipe.
To make this arbi curry in the pressure cooker for lunch boxes because you just need to give the cooker one whistle for the curry if you are going to have it with chapati.
Taro root in English, arbi in Hindi, chamadumpa in Telugu, this vegetable is known by various other names in different languages.
Dietary fiber and good carbohydrates in tara root contribute to healthy weight loss and digestive system function. Additionally, it contains high levels of vitamins C, B6, and E, which strengthen the immune system and neutralize free radicals.
Arbi, when cooked, steamed, or boiled, has a sweet and nutty taste. And when it gets cooked in a spicy curry, you will have a lip-smacking dish.
The vegetable has to be boiled before making any curry with arbi (taro root). So before you make this Arbi Curry recipe, please boil the taro root first by either steaming or pressure cooking for at least 5-6 whistles depending on the size of your vegetable.
If you have this with Kuttu ki roti, just add the boiled arbi when you temper the curry in oil and follow the same procedure given below for making this curry.
And if you are going to have it with some flatbreads like chapati, roti, or paratha, then add the boiled arbi cubes to the tempering along with ginger and saute till they are light browned. Then follow the same procedure given below for making this curry.
You can also use this recipe as a side dish for rice or rotis like the main course meal. This is a healthy vegan, gluten-free recipe and no onion, no garlic recipe suitable for kids’ lunch box recipes. So here goes the simple, quick, and easy recipe for North Indian vegan arbi curry.
You can also have it with other fasting recipes like Rajgira paratha, Singhare ki poori, or Rajgire ki poori.
How To Cook Arbi Curry Recipe | Arbi Masala Recipe | Punjabi Arbi Masala
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Indian
Course: Main course
Yield: 3-4 servings
Author: Ranjeeta Nath Ghai
Main Ingredients For Arbi Curry
- 10 to 12 arbi or colocasia roots
- ½ tsp carom seeds (ajwain)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp Garam Masala Powder
- 2 tablespoon oil
- 2 cups water
- salt as required
- mint leaves/coriander leaves for garnishing
For Making The Arbi Curry Paste
- 2 sprigs curry leaves (for tempering)
- 3 medium-size tomatoes
- 1 green chili
- ½ inch ginger and
- 1 tsp cumin
Cooking Instructions
- Wash the arbi well and pressure cook it until it is cooked. Drain and let the arbi cool.
- When warm or cool, peel the skin and slice the arbi into 2 or 4 pieces vertically.
- Combine all the ingredients for making the paste to form a smooth paste.
- Heat oil. Add the carom seeds and fry them add the curry leaves.
- Then add the tomato paste and stir and add all the spices one by one.
- Fry the tomato puree till the oil separates. This will take about 6-7 minutes.
- Add water, rock salt, boiled arbi pieces, and simmer for 6-7 minutes until the gravy becomes smooth and thickens a little bit.
- Serve the arbi curry hot, garnished with mint or coriander leaves.
You Might Like To Check Out Other Fasting Food Recipes
- Best Nutritious Singhara Atta Cheela Recipe [No Onion No Garlic Navratri Fasting/Vrat Recipe]
- How to Cook Kuttu Ka Paratha Recipe | Vrat Ka Paratha Recipe | Kuttu Ki Roti
- Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi
- How To Cook Falahari Thalipeeth | Sabudana Thalipeet
- Phalhari Chutney | Vrat ki Chutney | Coriander Chutney
- Best Spicy Sabudana Khichdi Recipe | Vrat Recipe
- Kuttu Ki Poori Recipe | Vrat Ki Poori
- Tangy Lauki Aloo Ki Sabji Recipe
- Easy Kaddu Ki Sabji with Gravy
- Aloo Tamatar Ki Sabji
Quick Overview
Recipe Name: Arbi Curry Recipe | Arbi Masala Recipe | Punjabi Arbi Masala
Author: Ranjeeta Nath Ghai
Description: Arbi, when cooked, steamed, or boiled, has a sweet and nutty taste. And when it gets cooked in a spicy curry, you will have a lip-smacking dish.
Preperation time: 20M
Cook Time: 15M
Total Time: 35M
Type: Breakfast, Lunch, Dinner
Recipe Yield: 3-4 servings
Recipe Ingredients: 10 to 12 arbi or colocasia roots, ½ tsp carom seeds (ajwain), ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp Garam Masala Powder, 2 tablespoon oil, 2 cups water, salt as required, mint leaves/coriander leaves for garnishing
Recipe Instructions: Wash the arbi well and pressure cook it until it is cooked. Drain and let the arbi cool. When warm or cool, peel the skin and slice the arbi into 2 or 4 pieces vertically. Combine all the ingredients for making the paste to form a smooth paste. Heat oil. Add the carom seeds and fry them add the curry leaves. Then add the tomato paste and stir and add all the spices one by one. Fry the tomato puree till the oil separates. This will take about 6-7 minutes. Add water, rock salt, boiled arbi pieces, and simmer for 6-7 minutes until the gravy becomes smooth and thickens a little bit. Serve the arbi curry hot, garnished with mint or coriander leaves.
Recipe Cuisine: North Indian
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Health Benefits
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Ease of Cooking
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Safe to Eat While Fasting
