Arvi Gosht

Ingredients

  • Oil: almost ½ cup
  • Piyaz (Onion): 1 large
  • Zeera (Cumin seeds): 1 tsp
  • Bari elaichi (Black cardamom): 3
  • Tamater (Tomatoes): 3 large
  • Pani (Water): 2-3 tbs
  • Gosht: 600 grams [approx. ½ kg]
  • Lehsan (Garlic) paste: 1½ tsp
  • Adrak (Ginger) paste: 1 tsp
  • Pissi laal mirchen (Red chilli powder): 2 tsp [level]
  • Haldi (Turmeric) powder: ½ tsp
  • Namak (Salt): 1½ tsp
  • Dhaniya (Coriander) powder: 1 tsp
  • Paprika powder: 1 tsp [optional]
  • Pani (Water): 1½ glasses
  • Pani (Water): 1¾ glasses [as required]
  • Arvi (Taro root): ½ kg [Peel and add 1 tsp of Salt to it. Mix and leave for 20 minutes. After that rinse through Water thoroughly]
  • Sabz mirchen (Green chillies): 3
  • Garm masala (Whole spices) powder: ¾ tsp
  • Qasoori methi: 1½ tsp

Method

Step 1: Add Piyaz (Onion) in hot oil and mix. Add Zeera (Cumin seeds), Bari elaichi (Black cardamom) and cook till Piyaz becomes brown.

Step 2: Add Tamater (Tomatoes), Pani (Water), mix and cook at medium flame for 1 minute. Add Gosht, Lehsan (Garlic) paste, Adrak (Ginger) paste, and give it a good mix.

Step 3: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Paprika powder, mix and cook at medium flame till masala is ready.

step 4: Add Pani (Water), mix, cover, and pressure cook at medium flame for 10 minutes. Carefully open the pressure cooker and cook at medium flame for 2-3 minutes.

Step 5: Add Pani (Water) and let it bring to a boil. Add Arvi (Taro root), mix, cover and cook at low flame for 5-8 minutes. Add Sabz mirchen (Green chillies), Garm masala (Whole spices) powder, Qasoori methi, mix, cover and simmer for 5 minutes.

Ready to serve.