Spicy Masala Arbi (Taro Root) with Aromatic Spices
30 minutes
974 reads
About Spicy Masala Arbi (Taro Root) with Aromatic Spices
Imagine biting into crispy taro root, infused with a warm, aromatic spice blend. This Masala Arbi recipe elevates humble arbi into a truly unforgettable dish, perfect for any occasion.We gently boil the taro until tender, then pan-fry it to golden perfection. The vibrant sauce, bursting with ginger, turmeric, coriander, and chilies, creates a symphony of flavors that dance on your palate.Enjoy this versatile dish with roti, chapati, paratha, or steamed rice for a comforting and satisfying meal any time of day.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Arbi (Taro Root)
- 250 gm Taro Root arbi, boiled
Spice Paste
- 2 tsp Ginger Paste
- 1 tsp Turmeric haldi, powder
- 2 tsp Coriander dhania, powder
- 1/2 tsp Chili Powder red
Other Ingredients
- 1/2 tsp Carom Seeds ajwain
- 1/2 tsp Asafoetida hing
- 2 Chilies dried, red, whole
- 2 tsp Fenugreek Leaves dried, kasuri methi
- 1/2 cup Yogurt curd
- 1 gm Gram Flour besan
- Oil as required
- 1 1/2 tsp Salt or to taste
Instructions
- Peel the boiled arbi and cut into bite-sized pieces.
- Heat oil in a pan over medium heat. Shallow fry the arbi pieces until they develop a light golden crust. This adds a wonderful textural element to the dish. Set the fried arbi aside.
- In the same pan, add the whole dried red chilies, carom seeds, and asafoetida. Sauté for a few seconds until fragrant. This blooming of spices releases their aromatic oils, enhancing the overall flavor of the dish.
- Add the ginger paste, turmeric powder, coriander powder, and red chili powder to the pan. Sauté for another minute until the spices are well combined.
- Stir in the bengal gram flour and cook for a minute, stirring constantly, until lightly toasted. This helps to thicken the sauce and adds a nutty flavor.
- Add the yogurt and stir continuously to prevent curdling. This creates a creamy base for the sauce.
- Gently fold in the fried arbi pieces, ensuring they are well coated in the spice mixture.
- Add a splash of water and salt to taste. Bring to a simmer, then reduce heat and cover the pan. Allow the flavors to meld together for a few minutes.
- Just before serving, stir in the dried fenugreek leaves. This adds a final layer of complexity and aroma.
- Serve hot with steamed rice, roti, chapati, or paratha.
Recipe Notes
Good To Know
- Don't overcook the arbi, or the "glacial effect" will become dull.
- Allow the boiled arbi to cool completely before peeling and slicing to prevent stickiness and ensure a crispier exterior when frying.
- For extra crunch, lightly toss the sliced arbi in rice flour or besan before frying.
- Add a tangy twist with amchur (dry mango powder) or lemon juice.
- Leftover Masala Arbi makes a great filling for wraps or parathas.
Expert Tips
- For a richer flavor, try adding a pinch of asafoetida (hing) along with the other spices.
- Adjust the spice level to your preference by adding more or less chili powder.
- Garnish with fresh cilantro or mint for a vibrant pop of color and freshness.
Storage Instructions
- Store leftover Masala Arbi in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
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Recipe Nutrition
Calories: 259kcalCarbohydrates: 3gProtein: 2gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgSugar: 3g
Geeta Biswas
Articles: 919
4 Comments
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This looks amazing! Thanks for sharing.
This is perfect! Can’t wait to taste it.
Looks so yummy! Excited to make it.
I’m excited to make this at home!