Creamy Arvi Korma: A Seasonal Indian Curry Recipe
35 minutes
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About Creamy Arvi Korma: A Seasonal Indian Curry Recipe
Discover the delightful taste of Arvi Korma, a seasonal Indian curry featuring the unique earthiness of taro root (also known as arvi). This recipe highlights the best of fresh, in-season arvi, creating a creamy and flavorful dish unlike any you've tasted before. Cold-stored arvi simply won't deliver the same rich texture and taste, so make sure to use the freshest ingredients possible.This comforting and aromatic curry is infused with a blend of ginger-garlic paste, red chili powder, cumin, and tangy tomato paste. The simple yet sophisticated flavors transform humble ingredients into a truly special meal. Serve hot with fluffy basmati rice or warm roti for a complete and satisfying culinary experience.Perfect for a weeknight dinner or a special occasion, this Arvi Korma recipe is a celebration of seasonal produce and the rich culinary heritage of India. Get ready to impress your family and friends with this unforgettable dish!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Arvi Preparation
- 250 gm Taro Root arvi, boiled until tender, in-season arvi is highly recommended., then peeled and cubed. using fresh
Spice Paste & Aromatics
- 1/2 cup Ginger-Garlic Paste
- 1 tsp Chili Powder adjust to your spice preference., red
- 1 tsp Cumin also known as jeera., ground
- 1/2 tsp Coriander ground
- 1/4 tsp Cinnamon ground
Other Ingredients
- 2 tbsp Tomato Paste
- 2 tbsp Yogurt also known as curd.
- 2 tbsp Vegetable Oil
- 1 tsp Garam Masala
- 1/2 tsp Sugar optional, to balance the spices.
- 1.5 tsp Salt or to taste.
- 2 tbsp Coriander chopped, for garnish.
- 1 medium Onion finely chopped.
Instructions
Prepare the Arvi
- Boil the taro root until tender. Peel and cube once cooled.
Sauté Aromatics
- Heat vegetable oil in a pan. Add finely chopped onions and sauté until softened. Stir in the ginger-garlic paste and cook for another minute until fragrant.
Blend Spices
- Add red chili powder, ground cumin, ground coriander, and ground cinnamon to the pan. Sauté for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices.
Combine Ingredients
- Stir in the tomato paste and cook for 1 minute. Add the yogurt and cook for another minute, stirring continuously to prevent curdling.
Simmer the Korma
- Add the cooked and cubed arvi to the pan. Season with salt and sugar (if using). Stir well to combine. Add 1/2 cup of water and bring to a simmer. Cover the pan and cook for 5-7 minutes, or until the sauce has thickened and the arvi is heated through.
Garnish and Serve
- Stir in the garam masala. Garnish with chopped fresh coriander leaves. Serve hot with basmati rice or roti.
Recipe Notes
Expert Tips for the Best Arvi Korma
- For an even creamier korma, you can add a few tablespoons of coconut milk at the end.
- If you don't have fresh ginger and garlic, you can use store-bought paste.
- Adjust the amount of red chili powder to suit your spice preference. Start with less and add more as needed.
- To enhance the flavor, soak the arvi in a little milk for 30 minutes before boiling.
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Recipe Nutrition
Calories: 4kcalSodium: 1710mg
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6 Comments
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Absolutely wonderful! Can’t wait to make it.
Such a perfect dish! Thank you.
I’m excited to try this recipe!
Looks incredible! Thanks for the details.
We feel KORMA means non vegetarian but veggies can be turned
Great recipe! I’m eager to try it.