Dhabha-Style Arbi (Taro Root) Curry

Ingredients

• 400 g Arbi (Taro Root) (peeled, washed and cut into 2‑inch pieces)
• 1 Tbsp Salt (adjust to taste)
• 1 Tbsp Kashmiri Red Chili Powder (mild, bright red)
• 4 Tbsp Vegetable Oil (for frying and gravy; can use mustard oil for authentic flavor)
• 1 tsp Cumin Seeds (whole)
• 2 Bay Leaf (whole)
• 2 Tbsp Fresh Coriander Leaves (chopped; plus a few sprigs for tempering)
• 2 Tomatoes (medium, finely chopped)
• 0.5 tsp Red Chili Powder (regular hot chili)
• 0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kitchen King Masala (store‑bought Indian spice blend)
• 0.5 tsp Coriander Powder
• 0.25 tsp Chaat Masala
• 1 tsp Garam Masala
• 0.5 cup Fresh Yogurt (plain, not sour; well‑stirred)
• 1 Tbsp Ginger (finely chopped)
• 1 Tbsp Fennel Seeds
• 1 Tbsp Dry Milk Powder
• pinch Mint Powder
• 3 Green Cardamom Pods (crushed)
• 5 Black Peppercorns (crushed)
• 0.5 tsp Sugar
• 3 Tbsp Fresh Cream (or substitute with coconut cream)
• 2 Tbsp Ghee (optional, for richer flavor)

Instructions

1. Wash, Peel and Soak Arbi

   Rinse the arbi under running water, peel off the skin, then cut into 2‑inch pieces. Soak the pieces in a bowl of water for 10 minutes to prevent discoloration.

   Time: PT15M

2. Heat Oil for Frying

   Add 2 Tbsp oil to a deep pan and heat on high until the oil just begins to smoke.

   Time: PT5M

   Temperature: very hot

3. Low‑Flame Fry Arbi Until Cooked Through

   Reduce heat to low, add the soaked arbi pieces, and fry gently. Stir occasionally until the pieces float and look cooked inside (about 10 minutes).

   Time: PT10M

   Temperature: low flame

4. Brown Arbi for Color

   Increase the flame to medium‑high and fry the arbi until they turn golden‑brown on the outside (about 5 minutes).

   Time: PT5M

   Temperature: medium‑high

5. Season Fried Arbi

   Remove arbi with a slotted spoon, drain excess oil, and toss with 1 Tbsp salt and 1 Tbsp Kashmiri red chili powder while still hot.

   Time: PT2M

6. Temper Spices for Gravy

   In the same pan, add the remaining 2 Tbsp oil, then add 1 tsp cumin seeds, 2 bay leaves, and a few sprigs of coriander. Sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: medium

7. Cook Tomato Base

   Add the finely chopped tomatoes and cook, stirring occasionally, until the oil separates from the mixture (about 5 minutes).

   Time: PT5M

   Temperature: medium

8. Add Ground Spices

   Stir in ½ tsp red chili powder, ½ tsp Kashmiri red chili powder, ¼ tsp turmeric, ½ tsp Kitchen King masala, ½ tsp coriander powder, ¼ tsp chaat masala, and 1 tsp garam masala. Cook for 2 minutes.

   Time: PT2M

   Temperature: medium

9. Incorporate Yogurt and Aromatics

   Lower the heat, then whisk in ½ cup fresh yogurt, 1 Tbsp chopped ginger, 1 Tbsp fennel seeds, ½ tsp Kashmiri red chili powder, ½ tsp coriander powder, 1 Tbsp dry milk powder, a pinch of mint powder, a pinch of turmeric, 3 crushed green cardamom pods, 5 crushed black peppercorns, and ½ tsp sugar. Stir continuously to prevent curdling.

   Time: PT5M

   Temperature: low

10. Simmer Gravy

    Pour in 2–3 cups hot water, bring to a gentle boil, then reduce to low flame and simmer for 10 minutes until the gravy thickens slightly.

    Time: PT10M

    Temperature: low

11. Combine Arbi with Gravy

    Add the fried arbi pieces to the gravy, mix gently, and cook for another 5 minutes so the flavors meld.

    Time: PT5M

    Temperature: low

12. Finish with Cream and Ghee

    Stir in 3 Tbsp fresh cream and 2 Tbsp ghee (or butter). Add 2 Tbsp chopped coriander for garnish. Cook for 2 minutes just to heat through.

    Time: PT2M

    Temperature: low

13. Serve

    Transfer the hot arbi curry to a serving bowl, garnish with a drizzle of cream and extra coriander. Serve immediately with roti, paratha, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Arbi (Taro Root): yam, sweet potato
• Instead of Salt: sea salt
• Instead of Kashmiri Red Chili Powder: paprika + pinch cayenne
• Instead of Vegetable Oil: canola oil, mustard oil
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Fresh Coriander Leaves: parsley
• Instead of Tomatoes: canned crushed tomatoes
• Instead of Red Chili Powder: cayenne pepper
• Instead of Kashmiri Red Chili Powder: paprika
• Instead of Kitchen King Masala: garam masala
• Instead of Fresh Yogurt: Greek yogurt, kefir
• Instead of Ginger: ginger paste
• Instead of Fennel Seeds: anise seeds
• Instead of Mint Powder: fresh mint
• Instead of Green Cardamom Pods: ground cardamom (¼ tsp)
• Instead of Black Peppercorns: ground black pepper (¼ tsp)
• Instead of Sugar: jaggery
• Instead of Fresh Cream: coconut cream
• Instead of Ghee: unsalted butter

Equipment Needed

• Deep Frying Pan or Kadai
• Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cup
• Blender or Food Processor (optional) (optional)
• Serving Bowl

Critical Steps — Do Not Skip

• Soaking arbi to prevent discoloration
• Low‑flame frying until arbi is cooked through
• Adding yogurt on low heat and stirring continuously to avoid curdling

Chef Tips from the Video

• Soak arbi in water with a pinch of turmeric to keep it from turning brown
• Use fresh, non‑sour yogurt for a silky gravy
• Finish with a splash of cream and a knob of ghee for extra richness

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a sealed bag for up to 1 month (thaw before reheating)

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Fry the arbi a few hours ahead and store in the fridge; reheat in the gravy before serving
• Gravy can be prepared up to a day in advance; bring to a boil before adding the arbi

Frequently Asked Questions