Taro root, also known as “arbi,” is one of my favorite vegetables, probably because it reminds me so much of a potato. In this recipe, Taro root “coins” are cooked in a delicious, spiced gravy.
This recipe for arbi is kind of like an Indian version of scalloped potatoes – only, it’s more delicious than you can even imagine!
Arbi (taro root) cooks perfectly and easily in the instant pot and with my tasty spice combo, you’re going to end up with an incredible Punjabi dish.
Unlike a lot of instant pot recipes, this one does not call for a lot of sauce. Truthfully, I’m not a fan of drowning veggies in sauce — unless something is meant to be a curry, of course. Most of the time I prefer less-saucy vegetables which is why many of my instant pot Indian vegetable recipes are more on the dry side than the curry side (Aloo Gobi, Turnip Sabzi, Green Bean Thoran, Aloo Beans, Achari Aloo Baingan… just to name a few). This recipe for arbi calls for the perfect amount of masala – just enough to coat the arbi and cover it with flavor.
I tend to pride myself on my spice combinations and this taro root recipe is a winner you guys. It’s made with the most delicious blend of spices that go so well with arbi: ajwain, roasted cumin powder, black salt, amchur, and some of the regulars.
What is Taro Root? Where Do You Find it? How to Prepare it?
If you’ve never tried taro root before, it’s a root veggie that tastes a lot like a potato – only even better. It’s richer in flavor and denser than a potato and it’s also more vitamin-rich.
Taro root is a staple veggie in many parts of the world, including Asia and India. But here in the US, it seems like the only way I’ve really seen taro root prepared is in the form of chips. During a trip to Hawaii last year, I did try a traditional dish there called poi which is mashed taro root… it wasn’t my favorite, but still cool to try it prepared in a different way than what I’m used to.
You can usually find taro root at Whole Foods. You can also find it at your local Indian or Asian grocery store.
A few things to know about preparing taro root:
- it has a fuzzy exterior that can sometimes cause irritation. If this happens to you, maybe try using gloves – just know that taro root can be slippery sometimes.
- After you rinse the peeled taro root, place it on a paper-towel-lined plate to DRY. This will make them less slippery so that you can slice them safely.
You might recognize this arbi recipe from my cookbook, Indian Food Under Pressure. When I wrote the book, I couldn’t decide what to call this recipe so my husband came up with the name “Taro Root Delight” and that’s what I called it! This dish really is delightful 🙂
You can serve arbi as a side to any Indian meal. It goes well with flatbread, but rice works too! In fact, make some Rajma chawal and arbi and you’ve got a perfect Punjabi meal. Or make some of my Punjabi Chicken Curry or Achari Chicken Curry and serve it with this arbi! You really can’t go wrong with pairing this dish. Everything goes well with potatoes, right? Well, it’s the same thing with taro root!
Instant Pot Arbi (Taro Root)
Instant Pot Arbi (Taro Root)
Ingredients
- 1 pound taro root peeled and sliced into ¼ inch thick coins
- 3 tablespoons oil of choice
- 1 onion diced
- 1 bay leaf
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
Spices
- ½ teaspoon dried mango powder amchur
- ½ teaspoon salt
- ¼ teaspoon kala namak (black salt) kala namak
- ¼ teaspoon carom seeds ajwain
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala
- ¼ teaspoon roasted cumin powder*
- ¼ teaspoon turmeric
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne
- ¾ cup water
- Cilantro garnish
Instructions
- Rinse the peeled taro roots and place them on a paper towel- lined plate to dry. This will help make them less slippery so that you can slice them safely.
- Press the sauté button, add the oil and allow it a minute to warm up. Add the onion and bay leaf and stir-fry for 6-7 minutes, or until the onion begins to brown.
- Add the garlic, ginger, spices, taro root and stir, then add the water and mix well.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Discard the bay leaf, garnish with chopped cilantro and serve.
Anh says
Hi Ashley,
I don’t have a pressure cooker at home. How long would you recommend for just normal cooking in a pot over stove?
Thank you!
Ashley - My Heart Beets says
Hi, I’m sorry I have only tested this in an Instant Pot. I hope to one day update all recipes to include stovetop directions but haven’t been able to do so yet. Hopefully another reader can chime in.
MommaDuck says
Just curious for when I make this…
Can one use Cayenne and Kashmiri pepper powder interchangeably? I have noticed that in some of you recipes you have it as either/or, but recently it has only been cayenne. I have a ton of dry kashmiri chilies since I grow and dry them every year. I also grow and dry Cayenne, so I can use either. If you are considering them to be interchangable, then I will use whatever I have the most of, but if you think of them as being specific to whatever recipe I’m cooking, then I will stick with what you suggest, since every recipe of yours which I have made has been just super awesome! Plus they are so easy to put together. I don’t want to stray far from what you intended, and I’m pretty much addicted to your recipes!
Thanks in advance for your reply!
P.S; even though I haven’t tried it yet, I rated 5 stars because I don’t want to bring your average down. Based on everything I’ve made of yours so far, I would bet that this one will rate 5 stars too once I’ve made and tasted it.
Ashley - My Heart Beets says
Cayenne is going to be much spicier than Kashmiri chilli – I think of the latter as more of a paprika with heat. Kashmiri chilli is used for color rather than spice. I switched to using cayenne for my blog recipes so people have a better idea of how spicy a dish is going to be since most are more familiar with cayenne. If you don’t mind spicy food, then I would use cayenne where listed in my recipes and then use Kashmiri chilli instead of paprika 🙂
Sandra says
I would like to cook this, but taro root is big chunks with purple flecks in it, and pictured beside the finished dish is edoes. I’m new to yams and all these root vegetables and want to make sure I’m using the right one. Can you please clarify
Mama Red says
Thank you, This was healthy a delicious, ALL three kids told me to “save this recipe and make it again”
Ashley - My Heart Beets says
That’s so great to hear! Thanks for letting me know how much you and your kids enjoyed this recipe 🙂
Beth Tuohy says
This turned out delicious. Comparing it to scalloped potatoes makes sense although the spice variety made it more yummy. It was fun to see what lay beneath the hairy exteriors of taro. Thanks again, Ashley, for sharing these delicious recipes with us!
Ashley - My Heart Beets says
Beth, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
paddy kamen says
SO good! My first time cooking taro root. I didn’t have amchur so put in a tablespood of apricot jam. Didn’t toast the cumin. Added the fresh grated ginger at the end. Used chicken stock instead of water. SO delicious. Thank you!
My Heart Beets says
That’s great to hear! Apricot jam sounds delicious, yum 🙂 Thanks for sharing how it turned out!
Meena says
Insta pot is a type of electric pressure cooker which doesn’t blow the whistle. And it has timer. CAROM AND MANGO POWDER is available at Indian grocery store.
Amit says
It turned out great! Thanks for the recipe 🙂
My Heart Beets says
Amit, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Srishti Bhagat says
Thank you for this lovely recipe. It wasn’t quite as good as my father makes, think I need to increase the roasted cumin next time and maybe add some lemon or lime juice too. Still it was an awesome starting point. Thanks again for sharing!
My Heart Beets says
Hi Srishti! I’m so glad you liked it 🙂 And I’m sure your dad’s recipe is much better. I don’t think my recipes will ever be as good as my mom or dad’s either. There’s just something special about the way Indian parents/family members/loved ones cook that’s impossible to replicate in a written recipe.
Laura Francis says
What is an instant pot and if you don’t have one what can you do? Also there is no where I can get some of those spices like carom and dried mango.
P says
I think you use pressure cooker, never tried though.. carom seeds and dry mango are available at indian stores or Amazon
Ayelet says
Hi, very excited to introduce taro to family. Can a frozen taro be used?
My Heart Beets says
Ayelet, I’ve tried this with frozen taro and the flavor is good but the texture is definitely different – if you try it, I’d suggest reducing the cook time. I need to experiment more with frozen arbi before I can list a cook time but will say I prefer fresh if you can use that.
Maneesha says
Wow!! This is awesome! I don’t have taro root at home right now; do you think malanga would be a good substitute?