Arbi in Gravy Sauce is a rich and comforting Indian-style curry made with fried arbi simmered in a spiced onion, tomato and yogurt gravy. The arbi is first fried until lightly golden, then cooked with whole spices, ginger, garlic, green chillies, yogurt and aromatic spices. Fresh methi, garam masala and coriander finish the dish, making it ideal with roti, paratha, naan or rice.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Arbi (taro root), peeled
- 8 tablespoons Cooking oil
- 2 large Onions, finely chopped
- 2 large Tomatoes, chopped
- 1 bulb Garlic, finely chopped
- 1 medium piece Ginger, finely chopped
- 4 whole Green chillies, finely chopped
- 2 small pieces Bay leaves
- 1 whole Black cardamom
- 2 whole Green cardamom
- 1 teaspoon Ajwain
- 1 teaspoon Cumin seeds
- 2 teaspoons Salt
- 2 teaspoons Hing
- 4 tablespoons Yogurt
- 2 teaspoons Kashmiri chilli powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 500 ml Warm water
- 2 tablespoons Fresh methi (fenugreek leaves)
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder, for finishing
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
390 kcal -
Fat
25 g -
Carbohydrates
38 g -
Protein
7 g -
Fiber
7 g -
Sugar
8 g -
Sodium
1050 mg
Procedure
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10 minutesMark As Complete
Prepare the Arbi
Peel the arbi without washing it first, as washing can make the surface very sticky. Cut the peeled arbi into medium-sized chunks while wearing gloves if your hands are sensitive to its natural irritation. Wash the pieces three or four times until the excess stickiness is removed, then pat them thoroughly dry.
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5 minutesMark As Complete
Fry the Arbi
Heat enough oil in a wide pan over high heat and carefully add the dried arbi pieces. Fry for about three to five minutes, lowering the heat to medium if needed, until the pieces begin to turn golden brown. Remove the fried arbi and place it on paper towel to drain the excess oil.
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2 minutesMark As Complete
Temper the Whole Spices
Add about four tablespoons of the frying oil back to the pan and heat it over medium heat. Add the bay leaves, black cardamom, green cardamom, cumin seeds and ajwain. Let the whole spices sizzle briefly until aromatic, taking care not to burn them.
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10 minutesMark As Complete
Brown the Onions
Add the finely chopped onions to the tempered spices and season with salt and hing. Cook over medium heat for eight to ten minutes, stirring regularly, until the onions become soft and nicely browned. Properly browning the onions gives the gravy a deeper flavour and richer colour.
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2 minutesMark As Complete
Prepare the Yogurt Paste
While the onions are cooking, combine the yogurt with two teaspoons of Kashmiri chilli powder, one teaspoon of turmeric powder and two teaspoons of coriander powder. Whisk or stir until the mixture is smooth and evenly coloured. Set the yogurt paste aside until the tomato masala is ready.
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5 minutesMark As Complete
Cook the Aromatics
Add the finely chopped garlic, ginger and green chillies to the browned onions and stir thoroughly. Increase the heat and cook for about five minutes, stirring frequently, until the raw aroma of the garlic and ginger has reduced. Keep the mixture moving so the aromatics do not scorch.
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8 minutesMark As Complete
Cook the Tomatoes
Add the chopped tomatoes and mix them thoroughly with the onion and aromatic mixture. Cover the pan and cook, stirring occasionally, until the tomatoes become soft and begin releasing their oil. Continue cooking until the tomato mixture looks rich and well combined.
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7 minutesMark As Complete
Add the Yogurt Masala
Stir in one teaspoon of turmeric powder and one teaspoon of Kashmiri chilli powder, then add the prepared yogurt paste. Mix everything thoroughly and cook until the yogurt and spices release oil and become a smooth, rich masala. Keep stirring regularly to prevent the yogurt from catching on the bottom.
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7 minutesMark As Complete
Build the Gravy
Pour in the warm water and stir well to combine it with the masala. Bring the gravy to a boil, cover the pan and cook for about five minutes until it begins to thicken and release oil. Continue cooking uncovered for another couple of minutes so the sauce reaches a slightly thicker consistency.
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5 minutesMark As Complete
Simmer the Arbi
Add the fried arbi to the thickened gravy and gently mix until every piece is coated. Add the fresh methi and stir it through the sauce without breaking the arbi. Cover and cook for about five minutes, allowing the arbi to absorb the flavours and the gravy to finish cooking.
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2 minutesMark As Complete
Finish and Garnish
Turn off the heat once the arbi is tender and the gravy has released a little oil around the edges. Sprinkle over the garam masala and remaining coriander powder, then gently mix them into the curry. Garnish with fresh chopped coriander and serve hot with roti, paratha, naan or rice.
