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Arbi Methi/Taro Root Curry with Dried Fenugreek Leaves

Spicy and delicioius dry arbi/taro root curry flavored with simple but exotic Indian spices and aromatic kasoori methi/dried fenugreek leaves; great as a side dish with roti, paratha or even rice and dal.

Course Side Dish
Cuisine North Indian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 cups sliced arbi boiled and peeled
  • 1 tsp jeera/cumin seeds
  • ½ tsp ajwain/carom seeds
  • 2 green chillies/jalapenos sliced
  • ½ tsp hing/asafetida powder
  • ½ inch piece ginger grated
  • 2 tbsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 to 3 tbsp crushed dry fenugreek leaves/kasoori methi
  • Salt to taste
  • 3 tbsp oil coconut or any other cooking oil
  • Crushed kasoori methi or coriander leaves/cilantro for garnishing

Instructions

  1. Wash and clean the arbi thoroughly.
  2. Boil whole arbi with skin in pressure cooker for one whistles (we need the vegetable just cooked; overcooking will lead to a mushy curry!)
  3. Let pressure drop on its own and then peel and slice the boiled arbi.
  4. Heat oil in a saucepan or kadai and once the oil is hot, add the chopped arbi and sauté on medium high heat until slightly crisp and fried, stirring in between. Remove and keep aside.
  5. In the same kadai, stir in the spices: jeera, ajwain, hing, green chillies and ginger. Sauté for a few seconds on medium heat, stirring constantly.
  6. Add the powders: coriander powder, red chilli powder and turmeric powder. Mix well and fry again.
  7. Sprinkle the crushed methi leaves (dried) and give it a good stir.
  8. Sauté on medium heat for a few seconds and then tip in the browned arbi.
  9. Add salt to taste, mix well and cook on medium high heat until the spices have coated the arbi and the vegetable is crisp and dry. Add more oil if needed. This may take another 3 to 4 minutes.
  10. Remove and serve hot, garnished with either more crushed dry kasoori methi or coriander leaves and maybe a squeeze of lime/lemon.

  11. It is an amazing side dish to go with rice and any dal like dalithoy or tadkewali masoor dal or just a lovely dry subzi or curry with any Indian flatbread like roti, paratha, chapatti etc.

  12. Enjoy and Happy cooking!

Recipe Notes

Make sure not to overcook the arbi in the pressure cooker.

If in doubt, just boil whole arbi with skin in a large pot with plenty of water and cook until just done. Adjust the spices according to taste.