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. I like to think of this dish as an Indian version of scalloped potatoes!
- 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
- 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.
Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor.
To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.