Colocassia Curry

Dive into the exotic flavors of colocassia with this flavorful curry.


  • 1 pound colocasia (also known as taro root), peeled and diced into bite-sized pieces
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, chopped (adjust according to spice preference)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons vegetable oil
  • Chopped cilantro for garnish


  1. Heat vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  2. Add the chopped onions to the pan and sauté until they turn golden brown.
  3. Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another couple of minutes until the raw smell disappears.
  4. Add the diced colocasia (taro root) to the pan and mix well with the onion-spice mixture.
  5. Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the colocasia. Stir to coat the pieces evenly with the spices.
  6. Pour in enough water to cover the colocasia pieces and bring the mixture to a gentle simmer.
  7. Cover the pan with a lid and let the colocasia cook for about 15-20 minutes, or until they are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
  8. Once the colocasia is cooked, add the chopped tomatoes to the pan and mix well. Let it simmer for another 5-7 minutes until the tomatoes are softened and incorporated into the curry.
  9. Taste and adjust the seasoning as needed. If you prefer a thicker curry, you can mash some of the colocasia pieces with the back of a spoon to thicken the gravy.
  10. Garnish the colocasia curry with chopped cilantro and serve hot with rice or chapati.

Enjoy this simple and flavorful colocasia curry as a comforting meal that’s packed with deliciousness!

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