Thursday, 5 December 2013

Arbi masala |spicy Arbi curry |Dum Arbi gravy Recipe

Arbi is the hindi word for colocasia or taro root.A lovely blend of arbi or colocasia with indian spice powders and onion-ginger-garlic tomato paste, arbi masala is reminiscent of north indian flavours. Relish the quick and delicious arbi masala with rotis.

In this recipe Arbi is cooked by boiling and then shallow frying it after which it is cooked in a gravy tempered with ajwain (carom seeds ),spices and onion tomato yoghurt gravy. 
It is called Dum Arbi or Fried Arbi in Gravy. I am sure you will like it.

this arbi recipe can be made during fasting days like navratri or janmashtami or mahashivratri.if making this for the navratri fasting, then skip the onions & garlic and use black salt instead of normal salt

Few arbi recipes on my site

arbi tikki

dahi wali arbi

sukhi arbi

Taro roots are very good in fibre and excellent for the digestive system. they are also very high in vitamin c & vitamin e… both of which are anti-oxidants. taro roots have zero cholesterol. so do include arbi in your diet often.

Recipe source: nisha madhulika


Arbi (Colocassia or Taro Root) - 7-10
Tomato - 2
onion 1
garlic 2-3
Green Chilli - 2-3
Ginger - 1 inch long piece.
Curd - 1/2 cup.
Hing- 1-2 pinch.
Cumin Seeds - 1/4 tea spoon.
ajwain (owa) - 1 tsp
Turmeric Powder  - 1/4 tea spoon.
Coriander Powder - 1 tea spoon.
Salt - according to the taste (or 3/4 tea spoon)
Red Chilli Powder - less than 1/4 tea spoon.
Garam masala - less than 1/4 tea spoon
Coriander leaves - 1 table spoon (finely chopped)
Oil - to fry


1.Thoroughly wash the Arbi and boil it in a cooker with 1 cup water for up to two whistle.  peel them, let them cool and then press each arbi with hands to flatten them. 1 tsp oil sauteonion,ginger ,garlic, tomatoes, till raw smell goes away. Put all of them in the mixer and make a paste. Meanwhile whisk a cup of curd and keep it aside.

3.Heat some Oil in a pan and fry the Arbis in the Oil, till they get golden brown in colour. drain on tissue to remove excess oil. 

4.Heat the same oil used for frying in a pan and temper ,jeera,ajwain(thyme seeds) and heeng in it. Now add tomato paste, turmeric powder, coriander powder, and cook the masala until the oil starts to separate from the pan and floats at the top. Pour whisked curd into the masala and cook it well for 2 minutes. 

6.Dum Arbi is ready to serve. Garnish it with coriander leaves and serve with hot crispy paranthas, or chapatis, or rice.


  • Apply some oil to your fingers and peel arbi.
  • while frying the spice powders, do so at the lowest flame. 
  • Can add 2 tbsp cashew paste to above recipe
  • if making for vrat or fast, then  skip asafoetida.

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