The taste and texture of this delectable dish is such you relish it like meat and  will fall in love with this pant based meat. The combination of taro root and chick peas is unique along with simple preparation of home made spices that taste best when serve with steamed rice or any bread. The curry is a classic combination even indulge in any family lunch or pot lock or friends get together.


  • A pointy gobble pale peas shaped when soaked, is belonged to legume family. chick peas are soft and taste like potatoes when boiled. Like other peas chick peas also full of nutrition and fiber  used to make a very common Middle Eastern dish called falafel and also to make a dip called hummus.
  • But in India it is  consumed mostly  as savory dish . Chickpeas are highly used in Indian cuisine eaten as main course. Popular as snacks in every Indian evening tea time or brunch.
  • For the dish we need soaked chick peas and boiled them in pressure cooker to save time. But you can boil them straight in a pot along with water will take long time to cook.
  • Canned chick peas which are precooked also goes well. You just need to rinse them thoroughly before thrown them direct into the curry. But  i would prefer freshly boiled peas which goes best for this meatless curry.


People of now a days shifted towards plant based meat rather than animal meat. Both these unusual ingredients pairing a flavourful taste exploring a great meat like substitute that surely satisfy your taste bud along with different level satisfaction altogether.


  • A starchy hairy appeared taro has tender and flesh inside is a another great substitute of tastes sweet and nutty flavour when cooked .It seems texture like potato.
  •  Taro root is a great source of fiber and other nutrients and offers a variety of potential health benefits, including improved blood sugar management and heart health.
  • No doubt these tropical vegetables is loaded of fibre and minerals but they have calcium oxalate to cause itching if eat raw. So  cook or steam taro completely to prevent the itchiness in mouth or throat.
  • Even cutting taro can cause itchy skin for some people. Avoid it to use gloves or put on some oil in your palms before handling taro. .

Follow this step by step recipe to indulge in this yummy vegetarian meat curry to enjoy its goodness…

Always use the body part of the large taro root which is tender and edible for any curry. The head part contain hairy fiber and take long time to cook. Its best to use in any sour dish.

Wash taro thoroughly and peel the skins. Use a hand gloves to save from itching hand. Cut them into small cubes. Cut a whole taro half inch from the root or bottom of the taro root. Use the tender head portion which is easy to cut and great taste for curry.

Soak the cubed taro root in clean water.

Soak chick peas for at least 7 to 8 hours or overnight is the best option. Discard the water. Pour 1 cup of water and salt into pressure cooker. Drench soaked chick peas and cook in pressure for 4 to 5 whistles or until soft. Keep it aside.

Mustard oil is the best choice for any spicy curry which i preferred the most. Any cooking oil can be gone well for the dish. Heat oil and add star anise when it caramelised add finely chopped onions.

Add prepared ground paste and fry until it leaves the edges of the pan.

Add boiled chick peas and taro cubes. Add garam masala and salt. Mix them well.

Roast the vegetables for 5 minutes and add 1 cups of water. When it starts to boil cook over medium flame until taro roots are cooked. You can add more water tough the recipes goes well with gravy..


yield : servings 4

prep time :8 hours

cook time :25 minutes

total time : 8 hours 25 minutes

Things we need to prepare

  • 2 cups taro root cubes
  • 1/2 cup chick peas
  • 1 large onion
  • 1 star anise
  • Garam masala
  • oil

preparing ground paste

  • 2 medium onions
  • 8 to 9 garlic pods
  • small ginger piece
  • 1/2 tsp fennel seeds
  • 2 to 3 cloves
  • 1/2 tsp red Chili powder
  • 1/2 turmeric powder
  • 1 small tomato

Drop all in a blender to form fine paste.


Soak chick peas in water around 7 to 8 hours. Boil peas in 1 cups of water along with salt until soft. Keep it aside.

Wash thoroughly taro and cut the taro root /corm 2 inch from the head part ,use the body part for curry. The body part  cooks fast and flesh is soft. Peel it and sliced into cubes. Soak them in clean water to avoid oxidise.

In a pan heat oil ,add star anise until aromatic.  Add chopped onions and fry. When onions are translucent add prepared ground paste and roast the masala until raw smell goes off.

Add boiled chick peas and taro root into the masala. Sprinkle garam masala and combine all .Keep cooking over medium flame for 5 minutes.

Then add 2 cups of water and salt. Simmer for 15 minutes or until taro roots are tender . The Dish should be slightly gravy will be gone well to serve.

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