Summer Recipe- Dahi Arbi With Minimal Spices

Arbi (taro root) cooked in a tangy yogurt curry in the Instant Pot! This Dahi Arbi uses minimal spices and comes together rather quickly in the pressure cooker. Best enjoyed with warm rotis or rice.

If you aren’t familiar with arbis, they are rich in carbs like potatoes and used in Indian cooking for making stir-fries or curries. A lot of people like to fry them before cooking.The only prep that you need to for this dahi arbi recipe is to peel, wash and slice the arbis. And chop some ginger and green chili.

Ingredients

500 grams arbi 7-8 medium sized arbi, peeled and cut into 1/4 to 1/2 inch thick rounds
1 tablespoon ghee or oil
3/4 teaspoon cumin seeds
1/4 teaspoon ajwain carom seeds
2-3 cloves
1 tablespoon chopped ginger
1 green chili chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
2 1/4 cups water divided, 18 oz/540 ml approx.
1 cup plain yogurt 240 grams, whisked and at room temperature
1 teaspoon cornstarch optional, to bind the yogurt
3/4 teaspoon salt or to taste
1 tablespoons chopped cilantro
garam masala to sprinkle, optional

Method

* 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.