Dum Arbi Masala
Summary
- A delicious and flavorful Indian curry featuring taro roots (arbi) cooked in a rich, spiced yogurt-based gravy. The arbi is first fried until golden, then simmered in a aromatic masala with onions, tomatoes, and a fresh garlic-chili paste.
Video Chapters
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All Ingredients - Main Ingredients
- Arbi (Colocasia roots) 8-10 medium pieces (boiled and peeled)
- Cooking Oil 3 tbsp
- Onion 1 medium (chopped)
- Green Chilies 4-6 (2-3 slit, 2-3 for paste)
- Curry Leaves a few sprigs
- Turmeric Powder 1/2 tsp
- Red Chili Powder 1 tsp
- Coriander Powder 1 tsp
- Salt to taste
- Tomatoes 1 medium (chopped)
- Garlic Cloves 4-5
- Yogurt/Curd 1 cup
- Water 1/2 cup
- Fresh Coriander Leaves a handful (chopped)
Tools You'll Need
- Pan
- Mortar & pestle
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Peel the Arbi
Carefully peel the skin off the pre-boiled arbi (colocasia roots).
Step 2: Fry the Arbi
Heat 2-3 tablespoons of cooking oil in a pan. Add the peeled arbi and fry until they turn golden brown on all sides. Remove the fried arbi from the pan and set aside.
Step 3: Sauté Aromatics
In the same pan with the remaining oil, add chopped onions, slit green chilies, and curry leaves. until the onions turn translucent.
Step 4: Add Spices and Tomatoes
Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well. Then, add the chopped tomatoes and cook until they soften and the oil starts to separate, about .
Step 5: Prepare Garlic-Chili Paste
In a mortar and pestle, crush garlic cloves and green chilies to form a coarse paste.
Step 6: Incorporate Yogurt and Arbi
Add the freshly prepared garlic-chili paste to the pan and mix. Immediately add 1 cup of yogurt/curd, stirring continuously to prevent curdling. Cook for until the gravy thickens slightly. Then, add the fried arbi back into the gravy and mix gently to coat.
Step 7: Simmer and Finish
Pour in about 1/2 cup of water, bring the gravy to a , and let it cook for , allowing the arbi to absorb the flavors. Garnish generously with fresh chopped coriander leaves before serving.
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