- 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
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.
- Make sure to peel and rinse the taro root thoroughly after adding salt.
- You can adjust the amount of red chili powder based on your personal preference for spiciness.
- The paprika powder is optional, but it adds a slightly smoky flavor to the dish.
- You can use any type of meat you prefer instead of gosht, such as chicken or lamb.
- To save time, you can use pre-made ginger and garlic paste instead of making them from scratch.
- If you don’t have a pressure cooker, you can cook the dish on the stove in a covered pot for about 45 minutes, stirring occasionally and adding more water as needed to prevent it from sticking to the bottom of the pot.