5 from 1 vote
Punjabi Arbi Masala
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This authentic INDIAN Taro Root Curry is a dry side dish recipe to be served along with the main course.

Course: Side Dish
Cuisine: Indian
  • 300 g Arbi or Taro Root
  • Oil for deep frying
For Masala preparation
  • 2 Tbsp Sunflower Oil or Mustard Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Cumin Seeds
  • 1/4 Tsp Asafoetida
  • 1 large onion finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 Green chilli slit
  • 1 large tomato grated
  • 3/4 Tsp Turmeric Powder
  • 1/2 - 1 Tsp Chilli Powder
  • 1 Tsp Garam masala
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Mango Powder { Amchur }
  • 2 Tsp Salt
  • 1 Tsp Lemon Juice
  • 2 Tbsp Coriander leaves
  1. First, wash the Arbi and place them in a steamer basket and cook in pressure cooker, until a knife inserted comes out clean. Alternatively parboil the arvi in water.
  2. Allow the Arbi to cool down. Peel the skin using a knife or a peeler, whichever suits you. Cut them into disks or long juliennes.
  3. Add turmeric powder and salt to  Arbi / taro root and mix them well with a spoon.
  4. Deep fry the Arbi in hot oil until they turn light golden in color. Fry them in batches, until arvi has a nice crunch. Drain them to a kitchen towel.
  5. Heat Oil in a Pan, add mustard seeds, cumin seeds & asafoetida.
  6. Once they begin to splutter, add onions, green chilli, ginger garlic paste and salt. Saute until the onions become translucent.
  7. Add the grated tomatoes along with spice powders and cook for another three minutes.
  8. Add the fried taro roots and saute it with the masala for another one minute.
  9. Taste for spices and add more if needed.
  10. Squeeze some lemon juice and garnish with coriander leaves.