What is Arbi Masala?
Arbi, popularly known as Taro root or Colocasia roots. Arbi Masala is a popular Indian dish cooked in most North Indian homes. Its a starchy root vegetable which is high in fibre and vitamin E.
Arbi masala is mostly prepared during fasting days of navratri, but at our home it is prepared quite often. We enjoy this as curry and also fried with some masalas sprinkled on it as a side dish. Before cooking, you need to wash it clean, boil and then deep or shallow fry it and prepare a curry or fry masala however you like it. We enjoy both ways, curry as well as fry masala. You can check both my recipes for Arbi masala and Crispy Arbi Fry.
- 1/2 kilo arbi boiled and peeled
- 1 1/2 tsp ginger garlic paste
- 1 1/2 tsp red chilli powder
- 1 tsp haldi
- 1 tsp garam masala / chicken masala
- 1 cup tomato puree
- water as required for cooling
- salt per taste
- oil for frying
- Wash and boil arbi in a cooker for two whistles. Peal once done.
- Heat enough oil to fry arbi. Once oil is hot add for frying.
- Allow it to fry till light golden. Fry in two batches. Once done remove on kitchen absorbent and allow remaining to fry till golden brown.
- Once all done, keep some oil in the same kadhai or pan for further cooking. I have kept around 2 tbsp.
- Meanwhile, add all the masalas in a bowl and add some water to it and mix well.
- Add ginger garlic paste and fry well.
- To this add the masala mixture and fry till oil separates.
- Now add tomato puree and salt and cook till water from the puree evaporates and oil separates.
- Add fried arbi from the first batch we removed and mix well. Add little water if required. You can adjust the consistency as you desire.
- Masala Arbi is ready. Garnish and serve with chapatis or rice.
For Crispy Arbi Fry:
To the second bowl of fried arbi, add 1/2 tsp red chilli powder, haldi, aamchur powder(dry mango powder) and 1tsp coriander powder and salt per taste. Garnish with coriander and enjoy as a side with any dish.
Please note: I have fried all the arbi together. For the gravy light golden brown and further fried the remaining for crispy arbi fry till crisp and golden brown.
I did not have garam masala and so I have used chicken masala.
You can adjust the consistency accordingly.
If you do not have arbi, simply replace it with boiled potatoes.
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