Arbi Masala (Spiced Taro Root)

Arbi (taro root, colocasia) is boiled, peeled and fried with ajwain until the edges turn crisp while the inside stays creamy. Ajwain is a must – it aids digestion and gives the classic Punjabi taste. Taro is easy to find in Asian and Turkish shops in Austria.

Video by Rajshri Food on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 35 min
• Vegan · gluten-free
• Famous in Punjab

Ingredients

• 500 g taro roots (arbi)
• 3 tbsp mustard oil or oil
• 1 tsp ajwain
• 1 pinch asafoetida
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• 1 tsp amchur
• ½ tsp garam masala
• 1 tsp salt
• 1 green chilli, slit
• coriander

Method

1. Boil the taro in salted water for 15–20 minutes until a knife goes in easily (not mushy). Cool, peel and cut into thick slices.
2. Heat the oil, add ajwain, asafoetida and green chilli.
3. Add the taro and fry on medium heat for 8–10 minutes, turning occasionally, until golden at the edges.
4. Sprinkle all the spice powders and salt, toss gently and cook 3 minutes more. Add coriander and serve.

Tip: Oil your hands before peeling raw taro – it can make the skin itch.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.