Arbi ki Subji (Spiced Taro Root Curry)

Elevate your everyday meals with Arbi ki Subji, a flavorful and aromatic spiced taro root curry that brings the essence of traditional Indian cooking to your table. This recipe features tender, boiled taro roots sautéed in a medley of warm spices like cumin, turmeric, and coriander, with a tangy hint of dry mango powder (amchur) to create a perfect balance of earthy and zesty flavors. Lightly crisped on the edges, the taro absorbs the rich spices, making every bite irresistibly satisfying. Quick to prepare in under 45 minutes, this gluten-free and vegetarian dish is perfect as a comforting side or a nourishing main. Garnished with fresh coriander and best served hot with roti, puri, or steamed rice, Arbi ki Subji is a delightful addition to your weeknight dinner rotation or festive spreads.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Arbi (Taro Root)
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 pinch Asafoetida (Hing)
• 2 Green chilies, chopped
• 1 teaspoon Ginger, grated
• 1 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Dry mango powder (Amchur)
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the arbi (taro root) thoroughly under running water. In a pot, boil them in enough water to cover for about 10-12 minutes, or until they are tender but not mushy. Drain the water and set aside to cool.

Step 2

Once cooled, peel the arbi and cut them into slices or cubes, according to your preference.

Step 3

Heat 2 tablespoons of vegetable oil in a pan over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them crackle.

Step 4

Add a pinch of asafoetida (hing) and 2 chopped green chilies into the pan, sautéing for a few seconds until fragrant.

Step 5

Stir in 1 teaspoon of grated ginger and sauté for another minute.

Step 6

Add the sliced or cubed arbi to the pan and gently stir to mix with the spices.

Step 7

Sprinkle 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 teaspoon of red chili powder over the arbi. Gently toss everything so that the spices coat the arbi evenly.

Step 8

Season with 1 teaspoon of salt and mix well.

Step 9

Cover the pan and cook the mixture on low heat for about 10 minutes, stirring occasionally to prevent sticking.

Step 10

After the arbi is well-cooked and the edges start to turn crisp, add 1 teaspoon of dry mango powder (amchur) for acidity and mix thoroughly.

Step 11

Garnish the arbi ki subji with 2 tablespoons of freshly chopped coriander leaves before serving.

Step 12

Serve hot with roti, puri, or steamed rice.

Nutrition Facts

Serving size	614.9 grams (614.9g)

Amount per serving	% Daily Value*
Calories	1012

Total Fat 29.00g	37%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2437mg	106%
Total Carbohydrate 188.40g	69%
Dietary Fiber 30.90g	110%
Total Sugars 6.90g
Protein 5.70g	11%

Vitamin D 0IU	0%
Calcium 310mg	24%
Iron 9mg	52%
Potassium 3426mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 2.2%

Carbs: 72.6%