Go Back
taro root curry recipe

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 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Asian, Indian, Pakistani, Punjabi
Ingredients Method Video

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

Method
 

How to Cook Taro
  1. Choose fresh taro root. If the fresh root is not available, you can substitute frozen or sliced taro.
    fresh taro root in a plate
  2. 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.
  3. 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
  1. 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).
  2. 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.
    frying the chopped taro root in a wok
Preparing Masala with Onion and Tomato
  1. 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.
  2. 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.
    adding tomato paste after frying onions and garlic paste
  3. Next, add ginger paste and sauté well for 3 to 4 minutes.
Taro Masala Seasoning
  1. 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.
    adding spices to masala
  2. Add fried taro to the masala. Sauté for 4 to 5 minutes. Keep the flame medium.
  3. 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.
    adding water to taro root curry
  4. 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
  1. Next, add one sliced green chili and chopped coriander leaves.
    adding herbs and aromatics to the curry
  2. Mix them and cover the wok and turn off the flame. Keep the wok on the stovetop for 5 minutes.
    keeping covered wok on the stovetop while the flame is off
  3. 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