Arbi ki Bhaji (Taro Curry) is a traditional Indian recipe for a classic curry of taro (colocasia) that are cooked in a lightly-spiced yoghurt sauce. The full recipe is presented here and I hope you enjoy this classic Indian version of: Taro Curry (Arbi ki Bhaji).
Peel the taro corms and, if large, quarter them. Melt the butter in a pan, add the onion and fry for about 5 minutes, or until golden brown. Reduce the heat a little, add the fenugreek seeds, cardamom pods and cloves and fry for 3 minutes more. At this point add the remaining spices and the yoghurt.
Using a mortar, mash the garlic to a paste. Mix this paste into 60ml water in a small pan, bring to a simmer and cook for 5 minutes. Add this garlic mix to the yoghurt mix along with the taro pieces. Bring to a simmer and cook for about 20 minutes, or until the artichokes are tender.
Traditionally this is quite a dry style of curry. But you like more gravy you can add 100ml coconut milk along with the Jerusalem artichokes.
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