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.
Ingredients for Taro Root Curry
- Arvi-Taro root 1 kg (peel, then wash and cut like finger chips)
- Onion ½ kg
- Tomatoes ¼ kg
- Oil ¼ kg
- 1 cup of water
- Ginger paste 1 tbsp.
- Garlic paste 1 tbsp.
- Green chili 2 large
- Green coriander ½ cup
- Salt 1 tsp.
- Red chili powder 1 tsp.
- Turmeric powder ¼ tsp.
- Coriander powder 1 tsp.
- Garam masala 1 tsp.
Method
- 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.
- Now chop onions, tomatoes, and green chilli, and put all of these in separate bowls.
- Now take a karahi and put oil in it. Put this on medium flame and let the oil heat.
- 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.
- Now, take 100 grams of oil in a cooking pot and fry the onions until lightly brown and soft.
- Put tomatoes, ginger paste, garlic paste and green chilli and sauté them together for at least 5 minutes.
- 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.
- Let it cook for 20 minutes checking and giving it a mix every five minutes or so.
- After 20 minutes, raise the heat level and stir fry it until there is no more water remaining.
- Very delicious Taro Root Curry (Arvi ka Salan) is ready to serve with naan or flat bread.
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