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Masala Arbi (Eddo) | Taro Root | Stir-fried Yam with Indian Spices

This is a simple and delicious recipe made from Arbi (Eddo or Taro root). We have prepared it in Indian style with spices and tomato to make a tangy version. It goes well as a side-dish for lunch or as maincourse for breakfast and dinner.
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Indian
Diet: Diabetic, Hindu, Vegan, Vegetarian
Keyword: taro root, yam
Servings: 4 people
Author: Nidhi Bansal
Cost: $5


  • Heavy Bottom Pan


  • 1 Kg Fresh Arbi You can take any version big or small. This recipe goes well for both.
  • 2 Medium Tomato finely chopped
  • 2 Medium Onion finely chopped
  • 2-3 Cloves Garlic
  • 1 inch Fresh ginger root
  • 1 Green Chili optional
  • 2 sprigs Curry Leaves optional. You can replace it with 2 tsp dry methi (fenugreek) leaves or dry curry leaves
  • tsp Panchforan An equal mix of 5 sides - Nigella, Cumin, Mustard, Fenugreek, and Fennel
  • tbsp Mustard Oil
  • tsp Rock Salt to taste
  • tsp Turmeric Powder
  • tsp Coriander Seeds Powder
  • 2 sprigs Fresh coriander leaves or cilantro leaves optional for garnishing
  • 1 pinch Asafetida or Hing


Preparing Arbi | Yam

  • Wash and boil the arbi in a pressure cooker or in a pan. The time it takes to boil the arbi is exactly same as potato. You may need 1-2 whistles in pressure cooker and about 20-30 mins of boiling in a pan. (See Notes below)
  • After it is boiled. Peel it and cut it into small pieces or simply mash it.

Preparing the vegetables

  • Finely chop the tomotoes and keep aside.
  • Finely chop onion and pound/chop the ginger and garlic. Keep aside.
  • Chop the curry leaves, cilantro leaves, and chilli as well.

Preparing the stir-fry

  • Heat oil in a pan. Once the oil is hot, add in asafetida and panchforan seeds.
  • Let the seeds crackle. Now add chopped onion, ginger, garlic, chili, and curry leaves.
  • Mix well and let it cook till the mix turns golden brown.
  • Now add turmeric powder, coriander seeds powder, and salt. Mix for few seconds.
  • Add in tomatoes, mix well and cover. Let it cook on low heat till tomatoes are mashed.
  • Now add peeled and cut rarbi. Mix well and cover. Let it cook for 2-3 mins till the masala coats well onto the arbi.
  • Close the heat. Garnish with chopped coriander leaves.
  • Serve with Chapati or steamed rice. Enjoy!


It is important to boil the arbi first as the skin  of arbi (yam) often contains oils that irritate the skin of hands. Boiling removes the oils, hence saves irritation on the skin.
If you do not want to boil, then peel the arbi with gloves on or put mustard oil/ olive oil on your hands before peeling it.
After you peel the arbi, then cut it into small pieces (long or cubes) similar to potato and then add it after masala is ready (per the instructions above). Then cook it till the arbi turns soft.