Arbi (Taro Root) Masala

Growing up, I watched mother preparing this root vegetable with as well as without curry. As an ardent lover of potatoes and as this vegetable almost resembles potatoes, I grew up loving arbi too and then later on for its sweet taste. Today I took a chance to introduce my family to this awesome vegetable and the results were wonderful as they loved the flavour. Hope you all enjoy this vegetable too.


  • 5-6 medium sized Arbi
  • 1/2 tsp black mustard seed
  • 1/4 tsp cumin seed powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp carrom (ajwain) seed (optional)*
  • 1/4 tsp hing powder (asafoetida)*
  • 1/2 tsp Turmeric powder
  • 1 tsp red chilly powder
  • 1 green chilly cut into long slits (optional)*
  • 1/2 tsp fresh crushed ginger
  • 1 tsp garlic powder or freshly crushed garlic
  • 1 medium chopped onion
  • 1 medium chopped tomato
  • 1/2 cup fresh chopped coriander
  • 4 tbsp cooking oil*
  • 1 tsp salt or as per your taste

Direction to cook:

  1. Cut arbi into small cubes*, wash it thoroughly to remove any soil and keep it aside in a strainer for 2 minutes;
  2. Heat 2 tbsp oil and fry arbi for about 10 minutes on slow flame. Keep stirring the arbi very often otherwise it will stick to the pan. It may not cook completely in 10 minutes but it will cook later when you add it into the masala;
  3. In the meanwhile, take another pan and heat 2 tbsp oil;
  4. Once the oil is hot, add mustard seeds and when it has spluttered add carrom seed and onion;
  5. Once the onion has softened, then add garlic, ginger and all powders (i.e. cumin powder, turmeric powder, red chilly powder, garam masala powder, coriander powder, hing powder and garlic powder). Stir all the powders and let it fry for a minute;
  6. Now add tomatoes and after stirring it up, let it soften for 2-3 minutes on medium flame;
  7. Finally add the fried arbi and mix all the ingredients in the pan. Let it cook for 10 minutes on medium flame.
  8. Once the arbi has cooked, sprinkle freshly cut coriander leaves and mix up all the ingredients in the pan.

Arbi is ready to be served. You can serve it with Saffron Rice and Toor Dal (Pigeon Pea) with Mint or Masoor Palak (Red Lentil with Spinach) or Mixed Dal (Split L​entils).


  • If you love spicy food, then you can add more green chillies and cut it into long length sideways;
  • You can cut arbi sideways into long pieces similar to potato fries.
  • If you add hing powder and carrom seed, then you won’t feel boated or gas in your stomach.

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