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Dhaba-Style Dum Arbi (Taro Root Curry) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Dum arbi (taro root curry) prepared in the dhaba style

Dum arbi (taro root curry) prepared in the dhaba style

How to Make Tarot Root Curry

This is a delicious arbi (taro root) curry that is prepared in the dhaba style. Dhabas are popular roadside eateries, usually found on highways and close to gas stations, that serve as rest stops for truckers and travellers.

Dhaba-style dishes are typically quite spicy and flavourful—and they're a treat for the eyes. This particular curry is prepared in the dum style, meaning that it is cooked under pressure. Try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 30 min

2 hours

3-4 servings


For marinating the arbi:

  • 500 grams arb (taro root), boiled and the skin removed
  • 1 1/2 tsp coriander powder
  • 1/2 tsp deghi mirch powder
  • 1/2 tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 3/4 tsp salt
  • 1/2 tsp bhuna jeera (roasted cumin seed powder)
  • 1/4 cup mustard oil, for frying

For the gravy:

  • 1 tsp jeera (cumin seeds)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 onions, grated
  • 1 green chilli, finely chopped
  • 1 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp deghi mirch powder
  • 1 tsp kitchen king masala
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp kashmiri red chilli powder
  • 1/4 cup water
  • 3 tbsp roasted groundnuts, ground coarsely
  • 3 medium tomatoes, pureed
  • 3 tbsp dahi (yoghurt), whisked until smooth
  • 1 tbsp kasuri methi (dry fenugreek leaves)
  • 350 ml water, or as needed
  • 1 tbsp chopped hara dhania (cilantro), plus more for garnish


  1. Prick the arbi with a fork all around and set aside.
  2. Combine all of the spices needed for marinating the arbi in a bowl and stir until they combine nicely. Add the fork-pricked arbi and mix until the arbi is evenly coated. Cover with a lid and let it marinate for 30 minutes.
  3. Add oil to a pan and heat on low-medium heat until it smokes. Then add the marinated arbi and shallow-fry until it is golden brown. Keep turning it at regular intervals. Remove and set aside.
  4. Strain out the oil and reserve 3 tbsp of it to prepare the gravy.
  5. Heat up the reserved oil in a pan (if you don't quite have 3 tbsp, add fresh oil to make up the difference). Add the jeera and let it crackle. Keep the heat on low-medium.
  6. Add the ginger and garlic paste and saute for 15-20 seconds on low heat.
  7. Add the grated onions and chopped green chilli. Saute for 2 minutes on low-medium heat.
  8. Reduce the heat to low and add in the ground spices: coriander powder, garam masala, deghi mirch powder, kitchen king masala, salt, turmeric powder and Kashmiri red chilli powder. Stir until they combine well.
  9. Add 1/4 cup of water and stir well. Raise the heat to low-medium and cook until the oil separates out of the masala.
  10. Add the roasted and ground peanuts and mix well. Stir-roast for 1 minute.
  11. Add the tomato puree. Stir the mix and cook until the oil once again starts to separate out of the masala.
  12. Reduce the heat to low, add the whisked dahi and stir quickly until it mixes well.
  13. Add the Kasuri methi and stir roast for 30 seconds; then add the water, stir well and let the gravy come to a boil.
  14. Add the fried arbi and mix carefully. Add a little cilantro and cover with a lid. Cook for about 10 minutes on low heat.
  15. Dhaba-style dum arbi is now ready. Serve it with roti, paratha or rice.

© 2021 Rajan Singh Jolly