This taro root recipe shows you how to cook arbi that is soft on the inside and lightly crispy on the outside. Simple spices and easy steps make this dish perfect for everyday meals, especially when served with roti or dal.

Table of Contents

Taro Root Recipe

This is a delicious and easy taro root recipe that will undoubtedly complement your usual meals. You can have a wonderful and perfectly seasoned root veggie for your meals with this simple and quick preparation.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Resting Time 1

Total Time 1 55

Course Main Course, Side Dish

Cuisine Asian, Indian, Pakistani, Punjabi

Servings 4 people

Ingredients

½ kg taro root
125 gram onion
250 gram tomato paste
1 tsp salt or to taste
½ tsp turmeric powder
½ tsp red chili powder
¼ tsp black chili powder
½ tsp black cumin powder
½ tsp coriander powder
1 tsp garlic paste
1 tsp ginger paste
1 big cardamom
½ star anise
1 cup cooking oil
2 cup water
fresh green chili and coriander leaves for garnishing

Instructions

How to Cook Taro

Choose fresh taro root. If the fresh root is not available, you can substitute frozen or sliced taro.
Peel the taro and then cut it into desirable pieces. To avoid itching while cleaning and chopping, you may apply oil to your fingers and palms or use gloves.
To remove its stickiness, pour one tablespoon of salt into a bowl of water. Soak the diced taro root in this salty water and set it aside for one hour.
Now drain the water and rinse the taro two to three times with fresh water. Then keep it in the colander or strainer to dry.

Frying the Taro Root

Before making the curry, first, fry taro root. Place the wok on the stovetop and pour one cup of cooking oil into it. Add a big cardamom and half of the star anise (badyan flower).
Let heat the oil. Add chopped taro and fry it on a medium to high flame till light golden color and then transfer it to a plate.

Preparing Masala with Onion and Tomato

Prepare the masala in the same oil in which you have fried the taro. Keep half of the oil in the wok and transfer the remaining oil to a bowl and set it aside.
Add finely chopped onion. Sauté the onions for 2 to 3 minutes.
Next, add garlic paste. When you see the onions sticking to the bottom of the wok, add some water. Fry them on medium flame till light golden color.
Now add tomato paste. Fry it for 2 to 3 minutes.
Next, add ginger paste and sauté well for 3 to 4 minutes.

Taro Masala Seasoning

Now add salt, turmeric powder, and red chili powder. Sauté well for further 3 minutes until they are fragrant. Masala for taro is ready now.
Add fried taro to the masala. Sauté for 4 to 5 minutes. Keep the flame medium.
Now add 2 cups of water to the taro curry. Mix it and cover the wok. Simmer the curry for 8 to 10 minutes on a medium-to-low flame.
After 10 minutes remove the cover and check one piece of taro. If it needs more cooking then cover the wok again and continue till cooked through but avoid over-cooking. Keep the consistency of curry to your choice.
Now season it with cumin powder, coriander powder, and coarsely ground black pepper. Add these spices only one minute before the cooking finish.

Garnishing the Curry

Next, add one sliced green chili and chopped coriander leaves.
Mix them and cover the wok and turn off the flame. Keep the wok on the stovetop for 5 minutes.
Finally, dish out the curry and garnish it with chopped coriander leaves and enjoy your homemade dish with roti, naan, or chapati, as well as with steamed rice.

Video

Keyword cooking taro, dasheen root, eddo root, how to cook taro, how to cook taro root, taro root recipe

Serving Suggestions

Serve taro root sabzi hot with chapati, roti, or paratha. It also pairs well with dal, yogurt raita, or a simple vegetable curry for a balanced meal.

How to Remove Stickiness from Taro?

Taro root possesses sticky or gummy properties. There are a few things that you can do to remove its stickiness before cooking. First, you can try rinsing the diced vegetable with warm water. If the stickiness persists, you can try soaking the vegetable in a mixture of vinegar and water.

You can also use salty water to remove its stickiness. Pour one tablespoon of salt into a bowl of water. Soak the taro root (diced into desired pieces) in this salt water and set it aside for one hour to remove the stickiness.

After one hour drain the water and rinse the taro two to three times with fresh water.

Tips for the Best Taro Root Recipe

While peeling and chopping the taro, apply oil to your fingers and palms or use gloves to avoid itching.
Taro possesses sticky or gummy properties. To remove its stickiness, rinse the diced vegetable with warm water or soak it in a mixture of salt and water.
The best-fried masala determines the best-tasting taro curry.
Simmer the curry on a medium-to-low flame to infuse the fragrance and taste of masala and seasoning into the taro, but ensure not to overcook. With overcooking, the taro may get gooey or mushy.
To have a wonderful taste of the curry, add the seasoning spices only one minute before the cooking finishes.

Frequently Asked Questions

What is taro root called in India?

Taro root is commonly known as arbi in India. It is a starchy root vegetable widely used in sabzi, curries, and fried dishes.

Why does taro root feel itchy while cutting?

Raw taro root contains calcium oxalate crystals, which can cause itching. Wearing gloves or oiling your hands before handling helps prevent irritation.

How do you prevent taro root from becoming slimy?

Parboil taro root until just tender, then drain and dry it well before cooking. Avoid stirring too often while frying to keep it from becoming slimy.

Is taro root healthy?

Yes, taro root is rich in fiber, vitamins, and minerals. When cooked properly, it can be a nutritious addition to a balanced diet.

Related Everyday Vegetable Recipes

If you enjoy simple vegetable dishes, you may also like:

Taro Root Recipe – Easy and Crispy Arbi Sabzi