Dum Arbi or Arbi Dum is an immensely flavorful way of making arbi also known as taro root or colocasia in an aromatic tangy gravy. It's rich in dietary fiber and vitamins and so much easier and quicker to make in an Instant Pot. Serve it as a side or by itself with naan, roti or paratha to round off a scrumptious meal!!!
Ingredients
- 10-12 small and round arbi or taro root
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1-inch ginger, chopped
- 6 garlic cloves, minced
- 1 green chili, chopped
- ½ cup whisked yogurt
- 2 green cardamoms
- ½ inch cinnamon
- 2-3 cloves
- 1 bay leaf
- ½ teaspoon cumin seeds
- ½ teaspoon carom seeds or ajwain
- 1 teaspoon kashmiri chili powder
- 1 teaspoon coriander powder
- ½ teaspoon dry mango powder or amchur
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 2 tablespoon cilantro or coriander, chopped
- 1 teaspoon dried fenugreek leaves or kasoori methi, crushed
- ⅔ cup water
- 4 tablespoon olive oil, divided
- salt to taste
Instructions
Instant Pot
- Peel, rinse and pat dry arbi and set it aside.
- Grind cardamom, clove, and cinnamon to a semi-coarse powder in a spice grinder.
- In a blender, whiz tomato, ginger, and green chili to a smooth purée.
- Turn Instant Pot to Sauté mode. Add 3 tablespoon oil once it displays HOT.
- Gently add the peeled arbi and shallow fry until it's evenly golden brown, about 8-10 minutes.
- Put them on a paper towel to absorb extra oil.
- Now add the remaining 1 tablespoon oil to the steel insert. Add bay leaf, cumin seeds, and ajwain. Let it sizzle for about 30 seconds.
- Stir in garlic and onions, sauté for about 4-5 minutes or until soft and translucent.
- Then add the freshly ground spice powder and the rest of the spices - kashmiri chili powder, coriander powder, amchur, ground cumin, garam masala, and turmeric. Keep stirring for another minute.
- Next, add the tomato purée. Let it cook for 2 minutes.
- Further, add yogurt, stirring continuously till oil separates from the sides.
- Stir in the water, salt, and shallow fried arbi. Give it a good mix. Cancel the Sauté mode.
- Close the lid, set on Manual/Pressure Cook(High) for 4 minutes.
- Once the Instant Pot beeps, manually release the pressure after 2 minutes.
- Set the Instant Pot on Sauté mode at low. Add kasoori methi and cook for 2-3 minutes.
- Finally, garnish with cilantro and enjoy with naan, roti, or any Indian flatbread of your choice.
Stove Top
- Rinse and cook the arbi in a Pressure Cooker with enough water for one whistle.
- Peel the cooked arbi and set it aside.
- In a pan, heat oil on medium heat and shallow fry arbi till golden brown. Place it on a paper towel-lined plate once done.
- In the remaining oil, add bay leaf, cumin seeds, and ajwain and let it splutter for another 30 seconds.
- Follow the rest of the instructions from above. Let arbi simmer in gravy a little longer for about 10 minutes on low heat.
- Serve hot with naan, roti, or any other Indian flatbread.
Recipe Notes
- If using medium to large arbi, just increase the Pressure Cook time in Instant Pot to 6 minutes and 2 whistles in traditional Pressure Cooker.
- Make sure to stir continuously while adding yogurt else it will curdle.
