Vegan Arbi Masala Curry
Arbi Masala Curry is a comforting North Indian dish made with tender taro root (arbi/colocasia), simmered in a rich, tangy, and warmly spiced onion‑tomato gravy. This fully vegan version uses no dairy or animal products, keeping the taro’s naturally creamy texture and earthy taste perfectly balanced with bold, aromatic spices — delicious with roti, naan, or steamed rice.
Shared by maya
Time
45 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #Main Ingredients
- 300g taro root (arbi), boiled, peeled, and sliced thick
- 1 medium onion, finely chopped.. 2 medium tomatoes, pureed
- 1 tbsp ginger‑garlic paste.. 1–2 green chillies, slit
- #Spices & Seasoning;
- 1 tsp cumin seeds,, ÂĽ tsp turmeric powder,, 1 tsp coriander powder
- ½ tsp red chilli powder,, ½ tsp garam masala
- ½ tsp dry mango powder (amchur, to balance flavour)
- Salt to taste,, Pinch of sugar (optional)
- #Cooking & Base;
- 1 tbsp coconut oil or neutral oil
- 1.5 cups water or vegetable stock
- Fresh coriander leaves for garnish
👩‍🍳 Instructions
- 1
Prep arbi: Boil taro root until just tender; do not overcook or it will turn mushy. Cool, peel carefully, and cut into thick slices or halves.
- 2
Sauté aromatics: Heat oil in a pan, add cumin seeds. Once they pop, fry onion until soft and golden. Add ginger‑garlic paste and green chillies, cook for 1 minute until fragrant.
- 3
Make gravy: Stir in tomato puree, turmeric, coriander powder, red chilli powder, salt, and sugar. Cook for 5–7 minutes until thick and oil separates.
- 4
Simmer: Add arbi slices and toss gently to coat. Pour in water or stock, bring to a gentle boil, cover, and simmer on low heat for 10–12 minutes so arbi absorbs the spices.
- 5
Finish: Sprinkle garam masala and amchur. Simmer 2 more minutes. Garnish with fresh coriander and serve hot.