Fast Curries
In the ranking of all the ways to fix arbi, perfectly cooked Instant Pot Arbi Masala – Arvi – Taro Root will incessantly sit at the top of my list. You can’t help but risk burning your fingertips and tongue to pop a few into your mouth as soon as it is cooked.
What is Taro Root – Arbi?
Taro root also known as Arbi or arvi in India is a starchy root vegetable that grows underground. It outer skin is brown and is really hard to peel and can cause skin irritation. It is easily available in Indian or Asian grocery stores. Moreover, it is also available at whole foods.
Do you need to peel arbi before cooking?
This is a personal question depending on what results you’re after. Arbi skin is hard to peel. So, I figured out a trick. You rinse and pressure cook the arbi for 5 minutes. Once done you can peel off the skin easily. Easy peesy.
How do I make Instant Pot Arbi Masala– Arvi- Taro Root?
To make Instant Pot Arbi Masala – Arvi – Taro Root, first rinse the arbi well a few times with water. Discard the water. Next in the inner pot, add 2 cups of water and place the rinsed arbi in the pot. You do not need a trivet. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. When done quick release the pressure and discard the water.
Further, remove taro root and place on cutting board. Allow it to cool slightly. Peel the taro using a paring knife or by hand. Furthermore, dice the pressure-cooked taro root into wedges, like potatoes. Since they are already boiled it is easy to peel and chop them.
Cook:
Firstly, select sauté on the Instant Pot and adjust to normal. Secondly, add chickpea flour to the pot. Allow the chickpea flour to sauté for about 4 minutes until it changes color and is fragrant. Press cancel.
Next, remove the chickpea flour from the pot and keep aside.
Select salute and adjust then, add in oil to the pot. Further, when the oil is hot add in cumin seeds, and carom seeds.
When cumin seeds splutter, add all the spices (ground coriander, ground cumin, ground mango powder, Kashmiri chili powder, ground ginger).
Further, add in ¼ cup water, salt. Stir well. Then add in arbi, chickpea flour and stir well. Change the sauté setting from normal to low.
Cover with a glass lid and let it sauté on low for 4 to 5 minutes.
When done, press cancel. Transfer to a serving bowl and garnish with cilantro.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Instant Pot Arbi Masala – Arvi – Taro Root
Ingredients
- 1 pound arbi (taro root)
- 2 and 1/4 cup water (divided)
- 3 tbsp chickpea flour (besan)
- 4 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp carom seeds (ajwain)
- 1 and 1/2 tsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1 tsp mango powder (amchur/amchoor powder)
- 1/2 tbsp kashmiri chili powder
- 1/4 tsp ground ginger (sonth)
- 1/4 tsp ground turmeric (haldi)
- 1 tsp salt
- 1/4 cup cilantro fresh and finely chopped (dhaniya ke patte)
Instructions
Prep
- Rinse the arbi well a few times with water. Discard the water. Next in the inner pot, add 2 cups of water and place the rinsed arbi in the pot. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. When done quick release the pressure and discard the water.
- Further, remove taro root and place on cutting board. Allow it to cool slightly. Peel the taro using a paring knife or by hand. Furthermore, dice the pressure-cooked taro root into wedges, like potatoes. Since they are already boiled it is easy to peel and chop them.
- Rinse and chop the cilantro finely.
Cook
- Firstly, select sauté on the Instant Pot and adjust to normal. Secondly, add chickpea flour to the pot. Allow the chickpea flour to sauté for about 4 minutes until it changes color and is fragrant. Press cancel.
- Next, remove the chickpea flour from the pot and keep aside.
- Select salute and adjust then, add in oil to the pot. Further, when the oil is hot add in cumin seeds, and carom seeds.
- When cumin seeds splutter, add ground coriander, ground cumin, ground mango powder, Kashmiri chili powder, ground ginger, and ground turmeric.
- Further, add in ¼ cup water, salt. Stir well. Then add in arbi, chickpea flour and stir well. Change the sauté setting from normal to low.
- Cover with a glass lid and let it sauté on low flame for 4 to 5 minutes.
- When done, press cancel. Transfer to a serving bowl and garnish with cilantro.
