Tangy Dahi Arbi where Arbi (taro root) is cooked with spices in a yogurt based curry. Made in the Instant Pot, this vegetarian dish gets done in 30 minutes or less!
500gramsarbi7-8 medium sized arbi, peeled and cut into 1/4 to 1/2 inch thick rounds
1tablespoongheeor oil
3/4teaspooncumin seeds
1/4teaspoonajwaincarom seeds
2-3cloves
1tablespoonchopped ginger
1green chilichopped
1teaspooncoriander powder
1/2teaspoonturmeric powder
1/4teaspoonred chili powder
2 1/4cupswaterdivided, 18 oz/540 ml approx.
1cupplain yogurt240 grams, whisked and at room temperature
1teaspooncornstarchoptional, to bind the yogurt
3/4teaspoonsaltor to taste
1tablespoonschopped cilantro
garam masalato sprinkle, optional
Instructions
Peel the arbi and rinse them nicely. Then cut each arbi into rounds, anywhere between 1/4 to 1/2 inch thick. Don't cut it thin else it will become all mush in IP, keep the rounds on the thicker side. Set aside.
Press the saute button on the Instant Pot. Once it displays hot add the ghee or oil. Then add the cumin seeds, ajwain and cloves. Let the spices sizzle for few seconds and then add the chopped ginger and green chili.Saute for 1 minute until ginger starts changing color.
Then stir in the sliced arbi and toss to combine. Add coriander powder, turmeric powder, red chili powder and stir.
Add 1 & 1/4 cup cups (10 oz) water and stir.
Close the lid and press the manual or pressure cook button. Cook on high pressure for 2 minutes with a quick pressure release.You can even do 1 minute at high pressure if you want a even firmer arbi, 2 minutes was ideal for me. Meanwhile whisk yogurt with 1 teaspoon cornstarch (optional). Yogurt should be room temperature.
Open the lid and press the saute button. Start adding the whisked yogurt, while stirring with a spatula continuously until all the yogurt is absorbed.Keep stirring for around 1 minute as the curry comes to a boil.
Then add remaining 1 cup (8 oz) water. You may add more or less water depending on the consistency you prefer. Add the salt.Simmer 1 more minute. Add cilantro and turn off heat.
You may sprinkle some garam masala (optional) before serving. Serve Dahi Arbi with warm rotis.
Stove-top Instructions
Boil the arbi- Bring a pot of water to boil. Once it starts boiling, add the arbi to it. Boil for 12 to 15 minutes until you are able to insert a fork inside the arbi. You want it boiled but not over-boiled (not mushy). Boiling time will depend on size of arbi. Rinse arbi under cold water, then peel and slice into rounds. At this point, you can also fry the arbi (pan or deep fry) for that extra flavor.
Heat a heavy bottom pan on medium heat. Heat ghee and then cumin seeds, ajwain and cloves. Once the spices sizzle, add the ginger and green chili and cook for a minute. Add the arbi along with the ground spices and toss to combine. Remove pot from heat (just to ensure that yogurt doesn't curdle), add yogurt (room temperature, whisked) and stir continuously as you add it until it's all combined.
Transfer the pan back on heat and add water and let the curry come to a slight boil. Add salt, lower the heat, cover the pan and let dahi arbi simmer on low heat for 3 to 4 minutes. Sprinkle garam masala (optional). Garnish with cilantro and serve.
Notes
I have cooked the arbi for 2 minutes at high pressure with quick pressure release which gave it a soft consistency (without being mushy). If you want the arbi to more firm in bite, pressure cook for 1 minute with a quick pressure release.
If you want, you can follow the same recipe to make Dahi Aloo. Same pressure cooking time, just cut the potatoes into 1-inch pieces.