One-Ingredient Twist: Fast Taro Curry Recipe for Busy Days

Taro( Arbi/ کچالو ) curry/ Salon recipe

Taro as a vegetable is liked by many individuals. Different countries make taro dishes differently. But here we’ll see how local Pakistanis play with taro. How they make taro curry to make the dining experience unique and tasty.   

Note; this recipe I got from my mom’s personalised recipe dairy.  It has some basic ingredients that we local Pakistanis follow for making this curry and one special personalised touch of my mom changes the whole taste of the dish.


We siblings didn’t like vegetables. Vegetables are important for one’s health. Our mom frequently adds a personal touch to various vegetable curries to make them more appealing, encouraging us to enjoy them without hesitation.

Our mom employs a distinctive method by incorporating Shan Achari masala into Taro curry, resulting in a distinct and delightful flavour. Just one specific ingredient can completely change the curry’s taste, making it uniquely flavorful.

Taro Curry Ingredients

Here is a list of ingredients required for preparing a Pakistani-inspired  Taro curry/ salon. 

  • Oil ( as per need) 
  • Ginger paste ( 1 teaspoon)
  • Chopped tomatoes ( 4-5) 
  • Turmeric ( half teaspoon or more if needed )
  • Red chilli powder ( half teaspoon or more if needed )
  • Salt to taste 
  • Water ( for making curry or Salan)
  • Chopped Coriander leaves & green chilli ( for garnish)
  • Taro ( Arbi/ کچالو )

Personal touch to make the curry taste unique

The above ingredients were basic. Thus to make the dish exceptional and give it a unique taste you can also add; 

  • Shan Achar gosht masala ( for extra and unique taste + it’s optional) 1 tablespoon.

If you don’t have Shan achari masala then the basic ingredients are enough for the tasty curry, note that Shan Achari masala is for a unique taste. 

Step–by–step recipe guidelines

Here is a step by step  explanations of Asian-inspired Taro ( Arbi/  کچالو.)  Curry/ salad recipe 

  • Take a pressure cooker. Add some oil to it ( it can be a cup/  half). 
  • Add  1 teaspoon of ginger paste  ( leave it till it turns into a light brown shade).
  • Add 4-5 chopped tomatoes in it.
  • Along with it add one teaspoon of turmeric, one teaspoon of red chilli powder and one teaspoon of salt ( salt can be added later according to taste).
  • Combine thoroughly and allow it to cook for at least 5 minutes, ensuring all ingredients meld into a cohesive paste.
  • For a different and unique taste, add 1 table scoop of  Shan achar masala. ( You can use achari masala  of other companies as well if you don’t  find Shan masala ) .
  • Once a pasty texture appears add slices of Taro ( Arbi) in it. cook it for 5- 9 minutes. 
  • Afterward, pour an adequate amount of water to submerge the taro, and let the curry sit in the pressure cooker.
  • Seal the pressure cooker. Leave it under pressure for 15 minutes Once it’s done release the pressure. Don’t panic if you still find the liquid ( water) in it. This is how it’s meant to be cooked.
  • Taste the curry, you can add salt if you find it necessary. 
  • Mix thoroughly and let it simmer for another 5 minutes to achieve a thicker curry, depending on your preference.

Proudly transfer the curry to a pot, garnishing it with chopped coriander and green chilli. Savour the delightful taro curry by pairing it with naan or chapatti


Taro curry, a well-known dish in Pakistani cuisine, is crafted with simplicity, relying on basic ingredients.

To elevate its distinctiveness, one can introduce a specific ingredient, enhancing the flavour profile. Typically paired with chapatti or naan, this flavorful dish caters to a wide audience, making it suitable and enjoyable for individuals of all age groups, from elders to kids and the elderly. The straightforward yet delicious preparation makes it a popular choice, embodying the rich culinary traditions of Pakistan.

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