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Taro Root Curry, Arvi ka salan

This Taro Root Curry is a kind of laborious to prepare, but it makes an excellent substitute for bland old potatoes. Arvi (Taro root) is considered a sister to potatoes in Pakistan. People cook it in different ways in Pakistan and India, some people cook it soup style, while others like it dry, with a lot of onions and tomatoes. In my home, we like ours dry so today, I am sharing a recipe which is usually used in our kitchen. My kids like it very much. I hope you will also make it and enjoy it.

Taro Root

Ingredients for Taro Root Curry

  1. Arvi-Taro root 1 kg (peel, then wash and cut like finger chips)
  2. Onion ½ kg
  3. Tomatoes ¼ kg
  4. Oil ¼ kg
  5. 1 cup of water
  6. Ginger paste 1 tbsp.
  7. Garlic paste 1 tbsp.
  8. Green chili 2 large
  9. Green coriander ½ cup
  10. Salt 1 tsp.
  11. Red chili powder 1 tsp.
  12. Turmeric powder ¼ tsp.
  13. Coriander powder 1 tsp.
  14. Garam masala 1 tsp.


  1. First of all, peel the taro root (arvi) by scraping along with it with a sharp knife, then wash it and cut it into the shape of chips.
  2. Now chop onions, tomatoes, and green chilli, and put all of these in separate bowls.
  3. Now take a karahi and put oil in it. Put this on medium flame and let the oil heat.
  4. Fry the arvi in the oil and when it becomes light brown, get it out of the oil and leave it for a while in a strainer.
  5. Now, take 100 grams of oil in a cooking pot and fry the onions until lightly brown and soft.
  6. Put tomatoes, ginger paste, garlic paste and green chilli and sauté them together for at least 5 minutes.
  7. Now, put in the fried taro root (arvi), add a cup of water, turn the flame to its lowest possible setting and cover the cooking pot.
  8. Let it cook for 20 minutes checking and giving it a mix every five minutes or so.
  9. After 20 minutes, raise the heat level and stir fry it until there is no more water remaining.
  10. Very delicious Taro Root Curry (Arvi ka Salan) is ready to serve with naan or flat bread.
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