Arbi Masala/Taro Root

Arbi Masala / Taro Root

Arbi  or taro root is an everyday dish in North India. It is very unique and flavourful dish. It is usually served as a main dish with wheat flour,maize flour or kuttu flour.


  1. 500 gms Arbi boiled
  2. 1 tbsp Ghee
  3. 1 tsp chopped ginger
  4. 1 tsp chopped green chili
  5. 1 tsp carom seeds (ajwaiin)
  6. 2 tsp coriander powder
  7. 1/2 tsp red chili powder
  8. 1/2 tsp turmeric powder
  9. 1/2 tsp mango powder /amchur
  10. 1 Pinch of asafoetida
  11. 1 tsp salt
  12. 1/2 tsp lemon juice
  13. water


  1. Pressure cook arbi with 1  cup of water for 1 whistle.
  2. Peel the boiled arbi and cut it in round shape.
  3. Heat the ghee/oil  in a pan and add  hing and ajwain.
  4. When the ajwain starts to crackle, add  chopped ginger and green chili and sauté them.
  5. Add coriander powder ,mix well and sauté for minute.
  6. Now add turmeric powder,red chili powder.
  7. Add the boiled arbi, salt and some water, mix well and bring to boil it for some time.
  8. After switch off the flame sprinkle some garam masala, mango powder and lemon juice. Mix well.
  9. Garnish it with coriander leaves.

Today I don’t have coriander leaves so served like this.
Serve hot with amritsari kulcha,  chapatti , paratha or kachori.
If using arbi during fasting just avoid turmeric powder.

Hope you enjoy them..

Related posts
Dry Arbi
Arbi Fry













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