Multani Kaali Arbi
 
Prep time
Cook time
Total time
 
A simple vegetarian curry made of arbi (colocasia) and makes for a quick, weeknight dinner when served along with hot phulkas and paneer kachumbar salad.
Author:
Recipe type: Vegetable Curry
Cuisine: Indian
Yield: 3-4 Servings
Ingredients
  • 500 gms arbi (colocasia)
  • 1 tbsp canola/vegetable oil
  • Salt, to taste
  • ¼ tsp red chilli powder
  • 4 cups water
  • Chopped coriander, to garnish
Instructions
  1. Wash and peel the arbi. Wash it again to make sure all the dirt has been removed.
  2. Slice the arbi into rounds of ¼” thickness. This step should be undertaken a little carefully because peeled arbi can be a little slippery and you can cut yourself.
  3. Heat oil in a traditional Indian iron kadhai. Add the arbi and fry on high heat until lightly browned.
  4. Add the salt, red chilli powder and toss for a few more seconds until well coated. Add water, mix and bring to a boil.
  5. Once it comes to a boil, lower the heat to medium low and cook, uncovered, until the arbi is tender but not mushy, approximately 20 minutes. By now the arbi and the curry will be light grey and half the water would have evaporated by now, which is the way we like it.
  6. If you want a little more curry, then add some boiling hot water at this stage and bring the whole curry back to a boil on high heat.
  7. Check and adjust the salt, if required, and turn off the stove. Let the curry rest in the kadhai for 15-20 minutes before serving. The colour of the arbi will deepen to a purplish-grey.
  8. Garnish with coriander leaves before serving with hot phulkas and paneer bhurji/ paneer kachumbar salad.
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2015/09/21/multani-kaali-arbi/