Boil arvi/ taro root until fork tender, alternately Pressure cook for 1 whistle. Peel and if using small arvi then leave them whole, otherwise chop them into large(ish) pieces.

Heat 2tbsp oil in a non-stick pan; add the boiled arvi and cook until they are golden brown all over. Alternately if you are not calorie conscious, then the pieces can be deep fried.

In a mixing bowl, combine yogurt, red chili powder, ground coriander, garam masala and salt.

Add the fried arvi to the yogurt mixture and set aside to marinate while you prepare the curry.

In the same pan, heat 1tbsp more oil; add the chopped onions and cook on medium flame until golden, about 8-10 minutes. Remove from pan, let cool slightly. Then grind to a smooth paste.

In the same pan; heat 1tbsp oil and add the ground onion paste and ginger-garlic paste. Cook for 3-4 minutes, stirring continuosly.

Next add the tomato puree and cook for 4-5 minutes. Add ground cumin and almond butter, mix well and cook for 3 minutes.

Add the marinated arvi along with the yogurt mixture and 1cup of water. Mix well, cover and cook until the gravy is creamy, about 10~15 minutes.

Garnish with cream and cilantro leaves and serve with rice or roti.