Dum Arbi

Ingredients

• 800 gTaro roots (arbi)
• 2 large (250 g)Tomatoes
• 2Green chillies, chopped
• 1.5 tspGinger, chopped
• 300 ml (1.25 cups)Yoghurt
• 1.5 tbsp (about 22.5 g)Gram flour
• 2 tspKashmiri chilli powder
• 2 tspGround coriander
• 1/2 tspGround turmeric
• 1.5 tspKasuri methi, crushed
• 1/3 tspGaram masala
• To tasteSalt
• Enough for fryingMustard oil
• SomeFresh coriander, to garnish
• 60 ml (1/4 cup)Mustard oil
• 1/2 tspCumin seeds
• 1Black cardamom
• 2Cloves
• 1Bay leaf
• 2Green cardamom pods
• 8Peppercorns
• A pinchAsafoetida powder

Instructions

1. 1

   Cook the arbi

   Boil or steam the arbi until it is about 80% cooked; take care not to overcook it.

2. 2

   Peel and prick

   Peel the cooked arbi, then prick each piece in a few places with a fork.

3. 3

   Fry until golden

   Heat mustard oil in a deep, wide pan. Deep-fry the arbi over a medium heat until golden, or shallow-fry it until it reaches the same colour.

4. 4

   Blend the tomatoes

   Roughly chop the tomatoes and blend them with the green chillies and ginger to make a smooth purée.

5. 5

   Heat the whole spices

   Heat the measured mustard oil in a heavy-based pan, then add the cumin seeds and whole spices.

6. 6

   Toast the gram flour

   Add the gram flour and roast it over a medium heat until golden.

7. 7

   Cook the tomato masala

   Add the tomato purée, Kashmiri chilli powder, turmeric, salt and ground coriander. Sauté until the tomatoes soften and oil begins to separate at the edges.

8. 8

   Stir in yoghurt

   Whisk the yoghurt, add it to the pan and sauté again until oil begins to separate.

9. 9

   Add water and arbi

   Stir in the crushed kasuri methi and 300 ml (1.25 cups) water. When the water comes to a boil, add the fried arbi.

10. 10

    Simmer covered

    Stir to coat the arbi, cover the pan and simmer for 10 minutes.

11. 11

    Check the gravy

    The gravy should have thickened and the arbi should have absorbed the flavours. Add a little more water if you would like a thinner, more plentiful gravy.

12. 12

    Garnish and serve

    Scatter over fresh coriander and serve hot.

13. 13

    Choose an accompaniment

    Serve with any Indian bread or with jeera rice.

What is Dum Arbi?

Arbi, also called taro or colocasia, is a starchy root vegetable used in Indian cooking. Dum refers to cooking food gently under a lid, and here the fried roots finish simmering in a spiced gravy.

This version, associated with Uttar Pradesh cuisine, pairs tomato and yoghurt for a tangy, rounded sauce. Frying the arbi first helps it hold its shape and gives the gravy a golden, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 6g protein, 53g carbs, 14g fat.

The arbi and gram flour contribute most of the carbohydrates, while the mustard oil supplies much of the fat. Yoghurt adds some protein, though the dish is not especially protein-rich; pair it with a protein-rich side and vegetables to balance the plate.

Why cook the arbi in stages?

Parboiling: Cook the roots only until they are about 80% done, so they remain firm enough to peel, prick and fry without falling apart.

Frying: A golden exterior adds flavour and helps the pieces keep their shape during the covered simmer. Shallow-frying is offered as an alternative to deep-frying.

Building the gravy

Whole spices: Cumin, cardamom, cloves, bay leaf, peppercorns and asafoetida flavour the oil at the beginning of the gravy-making stage.

Tomato and spices: Cook the purée with the powdered spices until it softens and oil shows at the edges; this is the cue to move on to the yoghurt.

Yoghurt: Whisk it before adding, then cook the mixture until oil separates again. This staged cooking gives the sauce time to come together.

Getting the texture right

Arbi: Prick the peeled roots in a few places so the gravy can season them as they simmer. Handle them gently once fried, as they can become soft.

Gravy: The covered 10-minute simmer thickens the sauce and lets the roots absorb its flavour. Add extra water at the end if you prefer a looser consistency.

Serving suggestions

Bread: Serve the curry hot with your choice of Indian bread, using it to scoop up the yoghurt and tomato gravy.

Rice: Jeera rice is another suggested pairing and makes a simple base for the thick sauce. Add the fresh coriander just before serving.

Planning the cooking

Prepare the arbi first by boiling or steaming, peeling and pricking it; fry it while you make the tomato purée. The recipe gives 10 minutes for the final covered simmer, after which you can adjust the gravy with extra water if needed.

Keep the yoghurt whisked and the powdered spices ready before starting the gravy. That makes it easier to add them in order while watching for the oil-separation cues.

Recipe notes & tips

• Cook the arbi to about 80% before peeling so it can finish cooking in the gravy.
• Prick the peeled roots in several places to help them take on the sauce.
• Use a wide pan for frying so the pieces have room to brown.
• Whisk the yoghurt smooth before adding it to the tomato mixture.
• Wait for oil to show at the edges of the tomato and yoghurt mixtures before moving to the next stage.
• Add extra water only if you want a looser gravy.

Variations

• Shallow-fry: Use a shallow layer of mustard oil instead of deep-frying the arbi.
• Thinner gravy: Add a little more water at the end to loosen the sauce.
• Milder heat: Reduce the green chillies to suit your preference.
• More herbs: Finish with extra fresh coriander for a brighter garnish.

Common mistakes to avoid

• Overcooking the arbi: Stop boiling or steaming at about 80% doneness so the pieces do not fall apart.
• Skipping the fork pricks: Prick the peeled roots in a few places so they can absorb the gravy.
• Adding yoghurt unwhisked: Whisk it first for a smoother addition to the pan.
• Rushing the tomato base: Cook until the tomatoes soften and oil separates at the edges before adding yoghurt.
• Leaving the pan uncovered: Cover it during the 10-minute simmer so the arbi cooks in the gravy.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened too much.

Frequently asked questions