July 6, 2021

Arbi Masala – Instant Pot

Name: Arbi Masala - Instant Pot
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 300 grams Arbi/Taro root; 1/4 tsp Kashmiri red chili powder; 1/4 tsp Red chili Powder; 1/4 tsp Turmeric powder; 1 tsp Coriander Powder; 1/4 tsp Cumin powder; 1/2 tsp Salt; 3 tsp Oil (1/2 tsp for marination and rest for shallow frying ); 2 medium Onions (finely chopped); 2 large Tomatoes (finely chopped); 1/2 inch Ginger (paste or crushed); 2 cloves Garlic (paste or crushed); 1 tbsp Cilantro (chopped); 1 tsp Cumin seeds; 1/4 tsp Asafoetida/hing; 3/4 tsp Kashmiri red chili powder; 1/4 tsp Red chili powder; 1/8 tsp Turmeric powder; 1.5 tsp Coriander powder; 1/4 tsp Cumin powder; 1/2 tsp Garam masala; 1 tbsp Kasoori methi/Dry fenugreek leaves; 1/4 cup Yogurt/Dahi; 1 tsp Sugar; 1 tsp Salt or as required; 2 tsp Oil

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Arbi masala is a delicious, flavorful, and healthy curry prepared in a spicy gravy. The gravy is made with onions, tomatoes, yogurt, and a few spices. You can enjoy arbi masala with steamed rice or roti.

Usually, arbi is steamed halfway, shallow fried, and further cooked on simmer in a gravy to enhance the flavors. The Instant pot or pressure cooker comes in handy when you want to cook arbi perfectly in less time.

Arbi is usually called colocasia or taro root in English. It is also known as arvi and has various names in different languages. It has a brown colored skin with a white, starchy pulp inside. After you cook, steam, or boil them, they have a sweet and nutty taste.

Taro root has numerous health benefits that make it a healthier alternative to other root vegetables like potatoes. It is high in nutrients, rich in fiber, and loaded with antioxidants and vitamins. Mostly, it is added in savory dishes in a variety of cuisines around the world.

Every year, I plant some taro roots in my small garden. You can prepare various dishes by using taro leaves as well. In Maharashtrian cuisine, leaves are used to make dal, curry, and alu wadi. I will try to share a few recipes made with taro leaves soon.

Ingredients

Preparing Arbi:

Arbi
Kashmiri red chilli powder
Red chilli powder
Turmeric powder
Coriander powder
Cumin powder
Salt
Oil

For Gravy:

Onions
Tomatoes
Ginger
Garlic
Cilantro
Cumin seeds
Asafoetida
Kashmiri red chili powder
Red chili powder
Turmeric powder
Coriander powder
Cumin powder
Garam masala
Kasoori methi
Yogurt
Sugar
Salt
Oil

Arbi Masala Step By Step Recipe

Preparing Arbi

In the inner pot of the Instant Pot, add 1 cup water and place a trivet or steamer basket. Place thoroughly cleaned arbi inside it.

Close the lid, making sure the valve is set to sealing.

Turn on the Steam button and set the timer to 6 minutes.

Quick release the pressure (QPR) with the help of a wooden spoon and take out the taro roots carefully.

You can follow the same steps using an Indian pressure cooker, letting the arbi cook for 2 whistles, and quickly releasing the pressure.

Once they are at room temperature or warm, remove the peels with your hands.

Chop the steamed arbi into bite sized pieces or in a circular shape.

Combine arbi, all the rest ingredients, and set aside the mixture for 15 minutes to marinate.

In a skillet, add some oil and pan fry the arbi pieces in a single layer for 5-7 minutes, flipping them halfway on medium heat. Set them aside.

For Gravy

In a pan, heat some oil, add cumin seeds, and let them crackle.

Next, add asafoetida, onions, and sauté them for 30 seconds. Add ginger, garlic, and sauté for another 30 seconds on medium heat.

On low-medium heat, add Kashmiri red chili powder, red chili powder, turmeric powder, coriander powder, cumin powder, and sauté for 1 minute.

Combine tomatoes, salt, and cover the pan with a lid. Cook the tomatoes for 7-8 minutes or until they turn mushy by stirring between. Add 1-2 tbsp of water if needed.

Next, add yogurt, crushed kasoori methi, sugar, and garam masala. Roast everything well for 1 minute, add 1 ¼ cup water, and cook covered for 1 minute.

Add the prepared arbi, and simmer them on low heat by covering with a lid for 5-7 minutes. Garnish with cilantro and serve.

Variations

Choose small, round arbi, steam, marinate them, prick each arbi all over with a fork or a toothpick, and shallow fry them. You may need to use more oil in this process.
Marinating arvi and frying them before adding to the gravy tastes amazing – skip that process if you are in a hurry.
Use 1/4 cup tomato puree for speeding up the process.
Steam arbi 1-2 days ahead of time and store them in the refrigerator.
You can add crushed kasoori methi once the curry is cooked.
Adjust the spice level according to your taste.
You can make the curry thick if you wish to by adding less water in the gravy and adjusting the spices.

How To Store Arbi Masala?

Arbi masla can be stored easily in the refrigerator for up to 4 days in an airtight container.

How To Serve Arbi Masala?

Serve arbi masala with a roti, garlic naan, or plain paratha.

Arbi masala goes really well with jeera rice or plain basmati rice.

You can serve arbi masala as a side dish along with raita, pickle, dry garlic chutney, and plain basmati rice to make a wholesome meal.

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