Arbi Masala - Instant Pot
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.
Equipment
- Pressure Cooker/Instant Pot
Ingredients
Preparing Arbi
- 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
For Gravy
- 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
Instructions
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.
Notes
- 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.
- 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.