Taro Root Curry Pakistani/Indian Style
Let’s be honest—arvi (taro root) isn’t exactly the Beyoncé of vegetables. It’s not flashy like potatoes, not glamorous like meat, and definitely doesn’t have the same fan following as biryani. But hear me out—when cooked right, arvi is a total rockstar. It’s soft, slightly sticky, and absorbs flavors like a pro.
Now, if you’ve been ignoring arvi at the sabziwala’s cart because you don’t know what to do with it, today is the day we change that. I’m going to show you how to turn this humble root vegetable into a finger-licking, spicy, and comforting Arvi Ka Salan—the kind that makes you scoop up every last bite with roti.
Ready? Let’s get cooking!
What You’ll Need
- 500g Arvi (taro root) – Peel it like your life depends on it. (Pro tip: oil your hands first to avoid the sticky mess!)
- ½ cup oil – Because salan needs that shine.
- 1/2 teaspoon cumin seeds (zeera) – The opening act of our masala concert.
- ½ teaspoon whole coriander seeds – For some extra flavor
- ½ teaspoon of methi dana/ fenugreek seeds – For some lovely aroma
- 1 onion, finely chopped/blended – A good salan always starts with onions.
- 1 tablespoon of garlic paste or you may use 6-8 cloves of whole Garlic– The ultimate flavor booster.
- 1 tomato, finely chopped – Juicy and tangy, just what our salan needs.
- 1 teaspoon red chili powder – Spice level: Adjust according to your mood.
- ½ teaspoon turmeric powder – Because no desi dish is complete without haldi.
- 1 cup water – To create that perfect, slurp-worthy gravy.
- Salt to taste – Because of course.
- Fresh coriander and green chilies for garnish – Because we eat with our eyes first.
- A squeeze of lemon – Optional, but recommended for that extra zing.
How to Make Arvi Salan / Taro Root Curry?
Step 1: Prep the Arvi
- Peel the arvi carefully as it may sting in your palms.
- Wash it well. Soak in water with 1 teaspoon of salt to get rid of some sliminess and cut it into thick slices or chunks (whatever shape makes your heart happy).
Extra Tip:
If you absolutely hate the stickiness in vegetables, here’s the secret: fry it lightly in oil first! This helps get rid of the sliminess and makes the final dish taste so much better. Just a few minutes until it turns slightly golden—then set it aside.
However, I never fry it and it tastes equally good. I love the slight sticky texture it makes it feel much more tender and loved.
Step 2: The Masala Magic
- Heat oil in a pan and add cumin seeds, coriander seeds, and fenugreek seeds. Let them crackle like they’re announcing something exciting.
- Toss in the blended onions and add red chili powder, turmeric, and salt to the mix. Fry until golden brown.
- Now, add the blended or chopped tomato. Stir and cook until the oil starts to separate from the masala. (This is your sign that the masala is ready!)
- Add the fried/un-fried arvi to this masala, mix well, and let it absorb all the flavors for a few minutes.
- Pour in 1 cup of water, cover the pan, and let it simmer for 10-15 minutes. Stir occasionally and make sure the arvi is cooked through—it should be soft but not falling apart.
- Sprinkle green chilies whole, and a little fresh coriander to the mix, and turn off the heat.
- Squeeze a lemon on the top for some extra tanginess.
Serving Suggestions
Now, let’s talk about the best way to enjoy Arvi Ka Salan:
- Serve it hot with roti or paratha—because carbs and comfort go hand in hand.
- Top it with fresh coriander and a squeeze of lemon for that extra oomph.
- If you want to take things up a notch, add a side of salad with fresh onions, green chilies and mint to make things fancier.
Final Thoughts
Arvi might not be a crowd favorite, but it definitely deserves a spot on your weekly menu. It’s easy, budget-friendly, and surprisingly delicious when cooked right. Plus, it’s one of those dishes that tastes even better the next day—so don’t be shy about making extra!
Now, tell me—are you team arvi or still skeptical? Drop your thoughts in the comments! And if you make this, tag me—I’d love to see your creations! ❤️
Now, tell me—have you made Sarson Ka Saag before? Do you have a secret ingredient? Let’s chat in the comments! 👇
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