Dum Arbi- Stir fried Colocasia cooked in a tangy tomato and yogurt curry
Dum Arbi is a delicious rich curry made with colocasia/ taro roots. Arbi is a summer special vegetable and is available very easily and very reasonably priced during season.
Arbi is very good in fiber so excellent for the digestive system, very high in vitamin C and E ,both of which are anti-oxidants. Taro roots is gluten free and have zero cholesterol so a good vegetable for every one.
Taro root/Arbi is a tuber which is slightly slimy when boiled or steamed, so many avoid eating it because of this reason but it taste awesome if cooked perfectly. It is widely used in Northern and Southern part of India. The root and the leaves of arbi both are edible. An awesome snack is made with arbi leaves- Patra/alu vadi/pathrode which is first steamed and then stir fried, taste sweet and tangy.
I love making arbi ki sabzi and posted few more arbi recipes in my blog – some are dry and some are with gravy. This Dum arbi is very delicious and different then the regular arbi ki sabzi. Making dum arbi sabzi do need some time to make but you will love it surely.
How To Make Dhaba Style Dum Arbi-
For making dum arbi ,first arbi should be boiled or steam cooked till it is 80% cooked , don’t over cook else it will break while deep frying. After boiling , peel it and keep aside. Now using a fork prick it slightly or make few slits with a knife.
Now heat Mustard oil in a deep wide pan and deep fry or shallow fry the boiled peeled arbi on medium heat till golden in color.
Make gravy- heat oil in a pan and add cumin and whole garam masala and then add the tomato ,ginger, chili paste and the powder masala’s and saute till oil separates . Now add yogurt and cook again till oil start releasing from the masala . Add some water and when it start boiling add the fried arbi pieces and cover and cook on dum for 10 minutes.
Your delicious dum arbi will be ready now.Serve Dum arbi with paratha, poori, naan or with jeera rice.
You might also like these recipes-
- Arbi Ki Bhujiya
- Palak Makhana Sabzi
- Achari Karela
- Chana Daal Dhokla
- Tuvar Daal Khichdi
- Instant Mango chili Pickle
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- 800 gm Taro roots / Arbi / Colocasia
- 2 big Tomatoes / Tamatar 250 gms
- 2 Green chili/hari mirch chopped
- 1.5 tsp Ginger / Adrak chopped
- 1.25 cup Yogurt / Dahi
- 1.5 tbsp Gram flour / Besan
- 2 tsp Kashmiri Chili Powder
- 2 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Kasuri Methi crushed
- 1/3 tsp Garam Masala Powder
- To Taste Salt / Namak
- Enough Mustard oil to fry
- Some Fresh Coriander / Cilantro / Hara Dhaniya To Garnish
- 1/4 cup Mustard Oil / Sarso ka tel
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1 Black Cardamom / Badi Elaichi
- 2 Cloves / Lavang
- 1 Tejpatta/ Bayleaf
- 2 Green Cardamom / Hari Elaichi
- 8 Peppercorns / Sabut Kali Mirch
- Pinch Asafoetida / Hing powder
- Boil or steam arbi till 80 %done ,don't over cook.
- Peel the boiled arbi and prick it art few places with a fork .
- Heat mustard oil in a deep wide pan and deep fry at medium temperature or you can also sjhallow fry it till it become nice golden in colour.
- Chop tomato roughly and make a smooth puree with green chili and ginger.
- Heat oil in a heavy bottom pan and add cumin and the whole garam masala.
- Now add the gram masla and roast on medium flame till it become golden in colour.
- Add the tomato puree and the powdered masala- kashmiri chili, turmeric ,salt and coriander powder and saute till tomato become soft and start releasing the oil from the sides.
- whisk the yogurt and then add in the pan and saute again till it start releasing the oil.
- Now add crushed kasuri methi and 1.25 cup water and when water start boiling add the fried arbi pieces .
- Stir to mix and cover th pan with a lid and simmer for 10 minutes.
- Now The gravy will thicken and the arbi will abosrb the flavours.(if you want more gravy then can add some extra water )
- Add some fresh coriander to garnish and serve hot.
- Serving- Goes well with any Indian bread or jeera rice.
- You can also brush the boiled arbi with some oil and air fry them or bake in an oven for a low fat version.
- Instead of adding besan you can add some cashew powder in the tomato puree.