Ingredients with Measurements:
- 500g Arbi (Taro Root)
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Onion, finely chopped
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Tomatoes, finely chopped
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1 cup Water
- 2 tbsp Tamarind Pulp
- 1 tbsp Jaggery
- Fresh Coriander Leaves, chopped for garnish
Special equipment needed:
- Pressure Cooker
Step-by-step instructions:
1. Wash and peel the arbi. Cut them into small pieces.
2. Heat oil in a pressure cooker. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté till they turn translucent.
4. Add ginger paste and garlic paste. Sauté for a minute.
5. Add chopped tomatoes and cook till they turn soft and mushy.
6. Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.
7. Add arbi pieces and mix well with the masala.
8. Add water and pressure cook for 2 whistles.
9. Once the pressure is released, open the lid and add tamarind pulp and jaggery. Mix well.
10. Cook for another 5-7 minutes till the gravy thickens.
11. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Pressure Cooker: High Pressure
Serving size:
4-5 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 25g
Protein: 3g
Fiber: 3g
Substitutions for ingredients:
- Taro root can be substituted with potatoes.
- Jaggery can be substituted with brown sugar.
Variations:
- You can add peanuts or cashews for a crunchy texture.
- You can add coconut milk for a creamy texture.
Tips and tricks:
- Peel the arbi properly to avoid any itchiness.
- Add tamarind pulp and jaggery as per your taste preference.
- Do not overcook the arbi, as it may turn mushy.
Storage instructions:
Store the leftover arbi ka salan in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the arbi ka salan in a microwave or on a stovetop.
Presentation ideas:
Serve the arbi ka salan in a bowl with a garnish of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with steamed rice or roti.
- Serve with raita or salad.
Suggested side dishes:
- Cucumber Raita
- Onion Salad
Troubleshooting advice:
- If the gravy is too thick, add more water.
- If the gravy is too thin, cook for a few more minutes.
Food safety advice:
- Wash the arbi properly before peeling and cutting.
- Store the leftover arbi ka salan in the refrigerator.
Food history:
Arbi ka salan is a popular Hyderabadi dish that is made with taro root and a tangy gravy.
Flavor profiles:
Arbi ka salan has a spicy and tangy flavor with a hint of sweetness.
Serving suggestions:
Serve the arbi ka salan hot with steamed rice or roti.
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Region: Pakistani