Spicy Masala Arvi with Karaunda: A Flavorful Bengali Delight
30 minutes
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About Spicy Masala Arvi with Karaunda: A Flavorful Bengali Delight
Experience the vibrant flavors of Bengal with this aromatic Masala Arvi (Taro Root) recipe, enhanced with the tangy zest of Karaunda. This hearty and satisfying curry is a perfect blend of spicy heat and subtle tartness, making it an ideal dish for lunch or dinner.Tender taro root is simmered in a rich gravy of onions, ginger, garlic, and a medley of warming spices. The addition of Karaunda adds a unique, slightly sour counterpoint to the robust spice profile. Serve this delicious curry alongside warm parathas or naan bread for a truly authentic Bengali feast.This recipe is easy to follow and delivers an explosion of flavor that will impress your family and friends. Prepare to be transported to the heart of Bengal with every delicious bite!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Arvi
- 250 gm Taro Root arvi, peeled and cut into 1-inch cubes
- 2 tbsp Vegetable Oil
For the Masala
- 1 medium Onion finely chopped
- 4 tsp Onion Paste
- 2 tsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to your spice preference, red
- 1 tsp Coriander Powder dhania
- 1/2 tsp Cumin Seeds jeera
- 1 tsp Curry Powder
- 1/2 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 7-8 Karaunda deseeded and roughly chopped
- 1/2 tsp Mango Powder amchur, dry
- 1 tbsp Water or as needed
- 2 tbsp Coriander for garnish
Instructions
Prepare the Arvi
- Boil the taro root cubes until tender but not mushy. Drain well and set aside.
Sauté the Aromatics
- Heat oil in a pan or pot. Add cumin seeds and asafoetida; sauté for a few seconds until fragrant.
- Add the chopped onions and sauté until softened. Add ginger-garlic paste and sauté for another minute until fragrant.
Build the Curry
- Stir in turmeric powder, red chili powder, coriander powder, and curry powder. Sauté for 30 seconds, stirring continuously, to prevent burning.
- Add the onion paste, deseeded Karaunda, and salt. Mix well.
- Pour in 1 tablespoon of water and cook until the oil starts to separate.
Combine and Simmer
- Add the boiled arvi to the masala. Gently mix to coat the arvi evenly with the spices.
- Add the dry mango powder, stir and cover the pan. Cook on low heat for 5-7 minutes, allowing the flavors to meld. Add more water if the curry becomes too thick.
Garnish and Serve
- Garnish with fresh coriander leaves and serve hot with parathas or naan.
Recipe Notes
Expert Tips for the Best Masala Arvi with Karaunda
- For a smoother curry, you can blend the cooked arvi slightly before adding it to the masala.
- Adjust the amount of red chili powder to control the spiciness according to your preference.
- If Karaunda is unavailable, you can substitute with a combination of tamarind pulp and a pinch of citric acid for a similar tangy flavor.
- Soaking the arvi in water for 30 minutes before cooking will help reduce cooking time and make it softer.
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Recipe Nutrition
Calories: 4kcalCarbohydrates: 1gSodium: 1710mg
Geeta Biswas
Articles: 919
4 Comments
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This looks so good! Appreciate the share.
This is a fantastic recipe! Thanks for sharing.
I’m excited to make this at home!
This is amazing! Excited to make it.