Nut-Free Arbi ki Subji (Spiced Taro Root Curry)

Discover the vibrant flavors of Nut-Free Arbi ki Subji, a spiced taro root curry that’s as comforting as it is delicious! This gluten-free and vegetarian recipe is perfect for those with nut allergies, featuring tender boiled taro roots sautéed in a fragrant blend of cumin, mustard seeds, and aromatic curry leaves. A dash of amchur (dry mango powder) and a squeeze of fresh lemon juice add a tangy twist, making this dish irresistibly flavorful. With simple pantry spices and a quick 30-minute cook time, this curry is an excellent option for a wholesome weeknight meal. Serve it hot with chapati or steamed rice for a satisfying and nutritious Indian-inspired feast!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Taro root (Arbi)
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 pinch Asafoetida (Hing)
• 1 Green chili, slit
• 10 Curry leaves
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 0.5 teaspoon Amchur (dry mango powder)
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Rinse the taro root thoroughly under running water. Boil the taro root in water until tender, about 10-12 minutes. A fork should easily pierce through. Drain, let cool, and peel the skins off. Slice each taro root into medium-sized discs.

Step 2

Heat vegetable oil in a non-stick pan on medium heat. Add cumin seeds, mustard seeds, and a pinch of asafoetida. Sauté until the seeds start spluttering.

Step 3

Add the slit green chili and curry leaves to the pan, stir-frying for about 30 seconds until fragrant.

Step 4

Introduce the boiled taro root slices to the pan. Stir well to coat them with the spices.

Step 5

Add turmeric powder, red chili powder, and coriander powder. Mix until the taro roots are evenly coated with the spices.

Step 6

Sprinkle salt and amchur powder over the taro root. Stir and cook on a low flame for about 10 minutes, stirring occasionally to prevent sticking.

Step 7

Once the taro roots are nicely glazed with the spices and cooked through, remove the pan from heat.

Step 8

Garnish the Arbi ki Subji with fresh coriander leaves and drizzle fresh lemon juice over the top for a burst of flavor.

Step 9

Serve hot with chapati or rice.

Nutrition Facts

Serving size	(724.9g)

Amount per serving	% Daily Value*
Calories	1228.3

Total Fat 43.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 2422.4mg	0%
Total Carbohydrate 208.0g	0%
Dietary Fiber 40.5g	0%
Total Sugars 5.7g
Protein 10.8g	0%

Vitamin D 0IU	0%
Calcium 646.0mg	0%
Iron 11.5mg	0%
Potassium 3247.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 3.4%

Carbs: 65.7%