Thursday, 14 June 2012

Masala Arbi curry

Preparation Time: 10 minutes
Cooking Time: 10 - 15  minutes
Servings: 4


250 gms Arbi / taro root, boiled
1 cup onion puree
1 cup tomato puree
½ tsp ajwain/carom seeds
2 green chilies
½ inch stick cinnamon
1 clove
1 bay leaf
1 tsp mustard seeds
1 tsp coriander powder
¼ tsp red chili powder
A pinch turmeric powder
½ tsp garam masala
½ cup fresh cream
Salt to taste
½ tbsp Lemon juice
Coriander leaves

For Marinating:

1/4 cup Besan (gram flour)
Salt to taste
Soda bicarbonate a pinch
Little water (to make a paste)


  • Peel arbi and cut them into small pieces, then for marinating, mix all above ingredients to make a paste. Then deep fry these marinated arbi till golden brown and keep aside.
  • For gravy, heat oil in kadai add whole spices, musterd seeds, ajwain and green chillies, sauté for few seconds.
  • Add onion puree, ginger-garlic paste, tomato puree and powdered spices, cook for 5-8 min till oil separates.
  • Then add fresh cream and stir, add deep fried arbi and sprinkle lemon juice, coriander leaves, stir and serve hot with naan/rice.


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