{"id":7073574,"date":"2026-10-03T00:40:19","date_gmt":"2026-10-03T00:40:19","guid":{"rendered":"https:\/\/fivemor.com\/?p=7073574"},"modified":"2026-10-03T00:40:19","modified_gmt":"2026-10-03T00:40:19","slug":"himachali-arbi-ka-madra-colocasia-curry-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7073574","title":{"rendered":"Himachali Arbi ka Madra (Colocasia Curry) Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Recipes<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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\"Himachali<\/div>\n
\"Himachali<\/div>\n

Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Madra or a curd-based curry is an integral part of the Himachali dham served during festivals and special occasions. Arbi ka Madra is one such curry. Tender colocasia in an aromatic curd-based gravy. Try out the recipe for the wholesome dish from the Indian state of Himachal Pradesh.<\/span><\/p>\n

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  • 500<\/span> gms<\/span> arbi (taro root)<\/span><\/li>\n
  • 1<\/span> cup<\/span> thick curd<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> coriander powder (dhania)<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> Kashmiri red chilli powder<\/span><\/li>\n
  • 4<\/span> tbsp<\/span> mustard oil<\/span><\/li>\n
  • 1<\/span> bay leaf (tej patta)<\/span><\/li>\n
  • 1″<\/span> cinnamon stick<\/span><\/li>\n
  • 1<\/span> black cardamom<\/span><\/li>\n
  • 3<\/span> green cardamoms<\/span><\/li>\n
  • 5-6<\/span> peppercorns<\/span><\/li>\n
  • 5<\/span> cloves<\/span><\/li>\n
  • 1<\/span> tsp<\/span> cumin seeds (jeera)<\/span><\/li>\n
  • 1\/8<\/span> tsp<\/span> fenugreek seeds (methi dana)<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> carrom seeds (ajwain)<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> asafoetida (hing)<\/span><\/li>\n
  • 1\/2<\/span> cup<\/span> onion finely chopped<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> ginger garlic paste<\/span><\/li>\n
  • 1<\/span> medium<\/span> tomato chopped<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1<\/span> tsp<\/span> coriander leaves for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      To begin, peel and wash the arbi. Cut into bite-sized pieces if they are too large. Don\u2019t make them too small since they shrink while frying. <\/span><\/p>\n<\/li>\n

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      Heat mustard oil to smoking point and let it cool a bit. Shallow-fry the arbi pieces on medium to low flame until they colorize and are almost cooked. Add a bit of salt while shallow frying for added taste. Remove and keep aside.<\/span><\/p>\n<\/li>\n

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      In the meantime, prepare the curd mixture. Add coriander powder, turmeric powder, and Kashmiri red chilli powder to thick curd. Mix well and keep aside.<\/span><\/p>\n<\/li>\n

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      Using the same oil you fried the arbi in, add in bay leaves, cumin seeds, cinnamon stick, black cardamom, green cardamom, peppercorns, and cloves. Allow them to crackle.<\/span><\/p>\n<\/li>\n

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      Keeping on low flame, add fenugreek seeds, carrom seeds, and asafoetida. Mix well.<\/span><\/p>\n<\/li>\n

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      Now add the chopped onion and saute until translucent.<\/span><\/p>\n<\/li>\n

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      Add the ginger garlic paste and saute until the onions colorize.<\/span><\/p>\n<\/li>\n

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      Next, add the chopped tomatoes with salt. This helps the tomatoes cook faster. Saute until the tomatoes are cooked.<\/span><\/p>\n<\/li>\n

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      Add the curd mixture and mix well. Continue stirring until it comes to a boil. Saute until you can see oil appearing on the sides.<\/span><\/p>\n<\/li>\n

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      Finally, add the fried arbi. Mix until well-coated. Cover with a lid and cook for 4-5 minutes so that the arbi to absorb the flavors. This will also ensure that the arbi is completely cooked. Check the salt and add more if required.<\/span><\/p>\n<\/li>\n

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      The Arbi ka Madra is ready to serve. Garnish with chopped coriander leaves. Enjoy with rice or rotis.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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