Arbi Curry in Yogurt is an unconventional curry and you will never find it in any restaurants. But I can assure you, it comes out yummy. First arbi is fried and then cooked in yogurt gravy.
| Preparation Time: | 40 minutes |
| Servings: | 4 |
| Difficulty: | Medium |
Ingredients
| Arbi (taro roots) | 1 lb |
| Chopped red onion | 1 small |
| Freshly blended tomatoes | 1/4 cup |
| Dahi (yogurt or curd) | 1/4 cup |
| Green chilies | 1 |
| Fresh coriander leaves | To garnish |
| Ginger | 1 tbsp |
| Grated garlic (optional) | 1/2 tsp |
| Oil | 2 tbsp |
| Jeera (cumin) powder | 1/2 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Salt | 1 tsp |
| Garam Masala | 1/2 tsp |
Method
- Peel and wash arbi. Cut it into 1/2 cm thick pieces.
- Heat one tbsp oil in a large non-sticking pan. Stir fry arbi till they are slightly golden brown. Keep aside.
- Finely chop onion, ginger and garlic.
- Heat the remaining oil. Add onion, ginger and garlic. Keep stirring till onion becomes translucent.
- Add jeera powder, haldi powder, chili powder, dhaniya powder and stir till fragrant.
- Quickly add freshly blended tomatoes and fry till oil starts showing.
- Reduce heat. Mix dahi in 1/4 cup of water and add to the tomato mixture. Mix it well. Add 2 more cups of water. Keep stirring.
- Once it starts boiling, add stir-fried arbi to the curry. Cover the pan and let it cook till arbi become soft (about 20 minutes). Stir occasionally.
- Turn off the heat. Add garam masala and garnish with coriander leaves. Arbi Curry in Yogurt is ready.
- Serve it hot with Plain Parantha and Khatta Meetha Karela (Sweet & Sour Bittergourd).
Notes
- After cooling off the gravy becomes slightly thicker.
Summary
Recipe Name
Arbi Curry in Yogurt
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)