Arbi Masala

🛒 Ingredients

• Colocasia roots (Arbi) 500 g · 560 kcal
• Vegetable oil 55 g · 486 kcal
• Onion 150 g · 60 kcal
• Tomato 150 g · 27 kcal
• Ginger-garlic paste 15 g · 17 kcal
• Green chilies 10 g · 4 kcal
• Coriander powder 10 g · 30 kcal
• Turmeric powder 5 g · 18 kcal
• Red chili powder 5 g · 16 kcal
• Cumin powder 5 g · 19 kcal
• Dry mango powder (Amchur) 5 g · 16 kcal
• Garam Masala 5 g · 15 kcal
• Carom seeds (Ajwain) 2 g · 6 kcal
• Fresh coriander leaves 10 g · 2 kcal

👨‍🍳 Instructions

1. Wash, peel, and boil the colocasia roots (arbi) until they are tender but still firm, about 10-15 minutes. Drain, cool, and cut them into 1-inch thick rounds or halves.
2. Heat 2 tablespoons of oil in a pan over medium heat. Shallow fry the boiled arbi pieces until they turn golden brown and slightly crispy, then set them aside.
3. In the same pan, add the remaining oil and heat. Add carom seeds and let them crackle.
4. Add chopped onions and green chilies, sauté until onions turn translucent and light golden brown.
5. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
6. Stir in chopped tomatoes, coriander powder, turmeric powder, red chili powder, and cumin powder. Cook until tomatoes soften and the oil starts separating from the masala.
7. Add the fried arbi pieces back into the pan along with dry mango powder (amchur) and garam masala. Mix well to coat the arbi evenly with the spice mixture.
8. Cook for 5-7 minutes on low heat, stirring occasionally, until the flavors meld together. Adjust salt to taste.
9. Garnish with fresh coriander leaves and serve hot with roti, paratha, or rice.