Cody Casey
Arbi, also known as Taro Root or Colocasia esculenta, is a starchy vegetable that can be boiled and cooked in a variety of ways. Boiling Arbi is the first step in preparing dishes such as Arbi Masala, a popular North Indian Punjabi dish, or Arbi Fry. The boiling process involves using a pressure cooker or a saucepan with enough water to submerge the Arbi, cooking it until it is soft, and then cooling it before peeling and slicing. This step ensures that the Arbi is adequately cooked while maintaining its texture, as it can become mushy if not prepared properly.
| Characteristics | Values |
|---|---|
| Preparation | Wash arbi thoroughly with water. |
| Cooking vessel | Pressure cooker, saucepan, or bowl (if microwaving) |
| Water quantity | Enough to cover or submerge the arbi |
| Cooking time | Until the first whistle, then 2-3 minutes on low heat |
| Cooling | Rinse under cold water, then let it cool down |
| Peeling | Peel the skin and cut into slices or flatten |
| Frying | Optional, but recommended for colour and crispness |
| Spices | Cumin seeds, ajwain, ginger, chilli, curry leaves, turmeric, red chilli, coriander, amchur, salt, and/or cilantro |
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What You'll Learn
Choosing the right arbi: round, thick, and smooth
When choosing arbi, also known as taro root or Colocasia esculenta, it is important to select ones that are round, thick, and smooth. This is indicative of good quality arbi with the right shape and texture.
Look for arbi that are uniform in size, as this will help ensure even cooking. The root vegetables should be firm to the touch, with a smooth and wrinkle-free skin. Avoid any arbi that have sprouted, as this is a sign of age and they may have a woody texture. Fresh arbi will also have a subtle sweet aroma.
When selecting arbi, it is also important to inspect them for any bruises, cuts, or discolouration. These imperfections can affect the taste and texture of the vegetable, so choose arbi that have a consistent colour and smooth surface.
Additionally, it is best to choose arbi that feel heavy for their size. This indicates that they are moist and have a higher water content, which will result in a more tender and flavourful vegetable when cooked.
By choosing arbi that are round, thick, and smooth, with these additional considerations in mind, you can be sure to select high-quality, fresh vegetables that will taste delicious when boiled and prepared according to your favourite recipe.
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Boiling time: 10 mins for small arbi, 15 mins for large
Boiling arbi, or taro root, is a simple process, but it requires careful timing to avoid overcooking. The boiling time will depend on the size of the vegetable—smaller arbi will take around 10 minutes to boil, while larger ones will take around 15 minutes.
To begin, select good quality arbi that is round, thick, and smooth. Wash the arbi thoroughly with water to remove any dirt or impurities. Then, place the arbi in a pan and add enough water to completely submerge them.
Close the pan with a lid and place it on a stove over high heat. Bring the water to a boil and let it cook until the arbi is soft. The boiling time will depend on the size of the arbi, with smaller ones taking about 10 minutes and larger ones taking about 15 minutes.
To check if the arbi is done, remove the lid and poke the arbi with a knife. If the knife goes in easily with minimal pressure, it means the arbi is boiled. Once the arbi is boiled, turn off the heat and remove the pan from the stove.
Let the arbi cool down in the pan for a few minutes before handling. Carefully drain the water and rinse the arbi under cold water to stop the cooking process. Allow the arbi to cool down completely before peeling the skin and proceeding with your desired recipe.
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Boiling method: use a pressure cooker or saucepan
Boiling arbi, or taro root, is a delicate process as it can quickly turn mushy if not cooked properly. The boiling method differs slightly depending on whether you are using a pressure cooker or a saucepan.
Pressure Cooker
Firstly, ensure you are using good quality, clean arbi with a round, thick, and smooth shape and texture. Before boiling, wash the arbi thoroughly with water and place them in the pressure cooker. Pour in enough water to completely submerge the arbi. Close the lid and place the cooker on a high flame. Wait for one whistle, then reduce the flame and cook for another 2-3 minutes. Turn off the flame and allow the steam to escape before opening the lid. Take the arbi out of the cooker and let them cool. Once cool, peel the skin and cut the arbi into slices or lengthwise pieces.
Saucepan
When using a saucepan, fill it with enough water to completely submerge the arbi. Bring the water to a boil and then reduce the heat to a simmer. Cook the arbi until it is soft enough to poke a knife through, but it should still be firm to the touch. Remove the arbi from the water and let it cool. Peel the skin and cut the arbi into slices or flatten the pieces by pressing them between your palms.
Whether using a pressure cooker or saucepan, it is important to let the arbi cool before peeling and cutting to avoid it becoming too sticky or gooey.
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Pan-frying: heat oil, add arbi, fry for 10 mins until golden brown
To pan-fry arbi, you'll first need to prepare the arbi by boiling it. To do this, start by washing the arbi and placing it in a pot of boiling water for 12 to 15 minutes. You'll know it's ready when you can insert a fork inside. Be careful not to over-boil the arbi, as it can become mushy. Once boiled, rinse the arbi under cold water and let it cool down before peeling and slicing it.
Now you're ready to pan-fry. Heat 1.5 tablespoons of oil in a pan. If you want crispy arbi, use a cast-iron pan. Once the oil is hot, add the sliced arbi and fry on medium heat for around 10 minutes, turning halfway so that both sides turn golden brown.
Remove the pan-fried arbi from the pan and set aside. If you want to add extra flavour, you can now add spices to the same pan. Heat some more oil and add cumin seeds, ajwain, ginger, chilli, and curry leaves. After a minute or two, add the pan-fried arbi back into the pan and mix. You can then add in your choice of spices—perhaps turmeric, red chilli, coriander, amchur, and salt—and toss to combine.
Your pan-fried arbi is now ready to serve.
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Spices: add cumin seeds, ajwain, ginger, chilli, and curry leaves
To boil arbi in a pan, you should first wash the arbi and place it in a pot of cold water. Bring the water to a boil and then add the arbi, cooking for 12-15 minutes, or 10 minutes if the arbi is small. You can tell when the arbi is done because you will be able to insert a fork into it.
After boiling, you can slice the arbi and then add spices. To include cumin seeds, ajwain, ginger, chilli, and curry leaves, you can follow these steps:
Heat 1 tablespoon of oil in a pan. Once hot, add the cumin seeds and ajwain. Allow the seeds to sizzle. Then, add the ginger, chilli, and curry leaves. Cook for 1-2 minutes, until the ginger starts to change colour.
Add the boiled and sliced arbi to the pan and mix. You can now add the remaining spices: turmeric, red chilli, coriander, amchur, and salt.
You can also add mustard oil, asafoetida, garlic, and garam masala to your dish, as well as fresh coriander leaves.
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Frequently asked questions
To boil arbi, also known as taro root, in a pan, first rinse the arbi and place it in a pan with enough water to submerge it. Bring the water to a boil and then simmer until the arbi is soft but still firm.
Depending on the size of the arbi, smaller ones may take 10 minutes to boil, while larger ones can take up to 15 minutes.
After boiling, let the arbi cool down, then peel and slice it. You can then pan-fry the slices or toss them with spices, depending on your preference.
Heat oil in a pan and add the sliced arbi, frying until golden brown. Then, add your choice of spices and cook until fragrant.
You can check if the arbi is boiled by poking it with a knife. If the knife goes in easily without much pressure, the arbi is ready.
