Instant Pot Dahi Arbi

Arbi (taro root) cooked in a tart yogurt curry in the Instant Pot! This Dahi Arbi utilizes insignificant flavors and meets up rather rapidly in the pressing factor cooker.

Best delighted in with warm Rotis or rice.

Dahi Aloo (dahi=yogurt) was an extremely famous dish in my home in India. My mother would regularly make it when she needed to make something brisk and simple and when there weren’t sufficient vegetables at home except for potatoes!

It was simply potatoes cooked in a spiced yogurt curry and made for a pleasant change.

This time around when I got some Arbi from the Indian store, I considered making something comparable yet with Arbi instead of potatoes, and obviously, I needed to utilize my Instant pot for it!

Furthermore, it turned out truly well and we delighted in them with Rotis.

On the off chance that you’re curious about Arbis, they are rich in carbs like potatoes and utilized in Indian cooking for making pan-sears or curries. Many individuals like to broil them before cooking.

I do that too now and then, as in this Arbi fry however for this formula, I just heated the Arbi and it ended up great.

There isn’t a lot of pre-work associated with this formula since there are no onions, tomatoes, or garlic so less cleaving, whoopee!

This Dahi Arbi

✔ combines well with roti or rice.

✔ rolls out a pleasant improvement from the standard sabzis/sautés.

✔ utilizes no onion, tomato, or garlic.

✔ makes some prep memories of under 10 minutes.

✔ made in one-pot with negligible flavors.

The solitary prep that you need to for this Dahi Arbi formula is to strip, wash and cut the Arbis. What’s more, slash some ginger and green stew.

That is everything necessary. A heads up: while hacking Arbi for this formula, kindly don’t get out and about too slight else it will become mush in the pressing factor cooker.

Cut the Arbi in rounds and keep the width of the rounds anyplace between 1/4 to 1/2 inch thick.

Yogurt can turn sour under tension particularly since we are utilizing a great deal of yogurt here, around 1 cup. In this way, to ensure that doesn’t occur, I like to add it toward the end once the Arbi is pressure cooked.

I likewise prefer to add a smidgen of cornstarch to tie the yogurt so it doesn’t turn sour as we add it to the pot. It is discretionary, however.

Ensure the yogurt is at room temperature, whisked well, and afterward mix constantly as you add the yogurt until it’s blended well and curry reaches boiling point.

On the off chance that you follow these means, the yogurt won’t coagulate regardless of whether you don’t add the cornstarch. Be that as it may, you can generally add it to be on the more secure side.

The formula utilizes not many flavors like cumin seeds, ajwain, coriander powder, turmeric, and red bean stew powder.

The majority of the kind of this dish comes from yogurt and new ginger.

This Dahi Arbi thickens as it chills off, so when you re-heat it, simply add little water.

Making on Stove-top

You can make this formula on the burner also.

If it’s not too much trouble, see the directions in the formula card underneath.


Strip the Arbi and wash them pleasantly. At that point cut each Arbi into adjusts, anyplace between 1/4 to 1/2 inch thick. Try not to cut it slim else it will turn out to be all mush in IP, keep the rounds on the thicker side. Put in a safe spot.

1-Press the saute catch on the Instant Pot. When it shows hot add the ghee or oil. At that point add the cumin seeds, ajwain, and cloves. Allow the flavors to sizzle for few moments and afterward add the hacked ginger and green stew.

Saute for 1 moment until ginger beginnings evolving shading.

2-Then mix in the cut Arbi and throw to join.

3-Add coriander powder, turmeric powder, red bean stew powder, and mix.

4-Add 1 and 1/4 cup cups (10 oz) water and mix.

5-Close the top and press the manual or pressing the factor cook button. Cook on high pressing factor for 2 minutes with a brisk pressing factor discharge.

You can even do 1 moment at a high pressing factor on the off chance that you need a much firmer Arbi, 2 minutes was ideal for me.

In the meantime whisk yogurt with 1 teaspoon cornstarch (discretionary). Yogurt ought to be at room temperature.

6-Open the cover and press the saute catch. Begin adding the whisked yogurt, while mixing with a spatula persistently until all the yogurt is assimilated.

7-Keep mixing for around 1 moment as the curry reaches boiling point.

8-Then add staying 1 cup (8 oz) water. You may add pretty much water contingent upon the consistency you like. Add the salt.

Stew 1 more moment. Add cilantro and mood killer heat.

You may sprinkle some garam masala (discretionary) before serving. Serve Dahi Arbi with warm rotis.

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