Arvi Gosht: #1 Go-To Authentic Recipe!

Arvi or Taro root, is one of Mother Nature’s amazing treasures!It looks like a smaller version of a potato but their taste is worlds apart. This nutritious root vegetable has a unique flavor, And when you combine it with the earthiness of lamb or mutton, makes perfect arvi gosht !

This traditional Pakistani dish packs a punch of varying spices. The Arvi is a fibrous and nutritious vegetable and is used throughout the Asian sub-continent. In various ways. If all this talk about this unique vegetable has piqued your interest and you want to learn more about this recipe.

Read on to unlock a world of new tastes!

About Arvi or Taro Root

The Arvi, or Taro root, is high in dietary fiber and many other nutrients and minerals. It is also chock full of high levels of vitamin C, vitamin B6, and vitamin E. It is slightly sweet. Some people may even compare it to sweet potatoes.

It is a staple vegetable in Asia and many parts of Africa. The leaves and stems of this root vegetable are also used in various parts of Africa, making it a versatile plant.

Traditional Arvi Gosht In Pakistani cuisine, is a delicacy famous in almost all households. The slightly sweet, soft, and starchy taste of the Arvi makes it a favorite amongst children and youngsters.

In many homes throughout Pakistan, it is cooked with mutton. The meat gives it additional heartiness and depth. An array of spices is added to the gravy, making it delicious and unique. You can serve it with homemade chappati, roti, or boiled rice.

Here are my few related recipes that you may like Aloo Gosht, Bhindi Gosht

Reasons to love this recipe

In most Asian homes, Arvi is a staple vegetable. It is cooked often, and adults and children enjoy it alike. The main reason this dish has become a family favorite is simple: It tastes fantastic! But just to make sure you give it a try, here’s a list of some more reasons why you will love this recipe:

• Healthy and Nutritious: Arvi is a root vegetable that has a high dietary fiber content. It is excellent for your digestive system and immune system. It also has an abundant amount of vitamins and minerals.
• Mildly Sweet Flavor: The vegetable has a unique flavor. It is mildly sweet, some people find it similar to the sweet potato. Children will especially love the interesting flavor and texture of arvi.
• Easy to Make: Although the ingredient list may seem daunting, trust us: the method and procedure of the recipe is simple and easy to follow. You won’t regret making this dish!
• Combination of Meat and Vegetable: The gravy combines mutton and Arvi, which adds a unique flavor. The combination of meat and vegetables is famous throughout Asia because the meat adds a great decadence to the curry.
• A Family Favorite Recipe: You can trust us when we say that once you try this recipe, it will become one of your family’s favorite recipes! You might even have frequent requests to make it… it’s really that good!

How to cut Arvi or Taro Root

Arvi has a distinct shape. It looks and feels like a potato or a smaller sweet potato. But can you peel and prepare it in the same way, too? Well, not really. Here’s how to peel, cut and prepare Arvi properly for Arvi gosht:

• Using a peeler or knife, peel the Arvi. Avoid trying to peel it completely, like a potato. If you miss a few spots, it will only enhance the flavor of the gravy.
• You may want to oil your hands before peeling Arvi because it can cause itching and irritability for some people.
• Score the Arvi, and cut the bigger pieces in half.
• Submerge the peeled Arvi in salted cold water till cooking. This keeps it fresh.

Ingredients

Arvi gosht is a delectable and traditional Pakistani dish, with an array of ingredients and spices. But don’t let the ingredient list overwhelm you! The end result is well worth it! you can also check all essential pantry items here:

• Oil: 1/2 cup. You can use any neutral oil that you have. Corn, vegetable, canola, or sunflower all work well.
• Mutton/ Lamb meat: 350 grams. The mutton meat lends the gravy a rich, nutty, and earthy flavor. It pairs very well with the mild sweetness of the Arvi.
• Arvi: 7-8 pieces. Peel and cut the Arvi as instructed above, and let it soak in the salted water till cooking.
• Onions: 2 medium-sized (200g), sliced. The base of any traditional Asian gravy is onion. It gives the gravy body and taste.
• Black peppercorns: 3. Whole black peppercorns add a subtle heat to the dish.
• Cloves (long): 3 pieces
• Ginger-garlic paste: 1 teaspoon. Ginger garlic paste is a staple in every traditional gravy. It helps to eliminate any meaty odors and also adds its own aroma.
• Salt, to taste
• Turmeric powder (haldi): 1/2 teaspoon
• Coriander powder (dhaniya): 1 1/2 tablespoons. Coriander powder is another staple spice in the Asian subcontinent. It adds a delightful aroma to any gravy.
• Red chili powder: 3/4 teaspoon. Chilli powder will add heat to the gravy. You can adjust the spice according to your taste.
• Garam masala: 1/2 teaspoon. Powdered garam masala or allspice powder gives a mouthwatering aroma to the gravy when added near the end of cooking.

Instructions

Now let’s start making this delicious dish: Process:

Sautéing the Onions:

• Preheat a pan and add half a cup of oil. Heat well.
• Add the sliced onions and sauté over medium-low heat until they become golden brown.
• Be careful while sauteing the onions to avoid overcooking. If you fry the onions to a dark brown, it will impact the overall color of the meat and the gravy.
• Continuously stir the onions to ensure even browning.

Introducing Spices and Meat:

• Next, add whole black peppers and cloves to the sautéed onions.
• Fry for a bit, and then add the mutton into the pan with a tablespoon of ginger-garlic paste.
• Season with 3/4 teaspoon of salt.
• Fry the mutton until it changes color.

Spice Infusion:

• Pour in half a cup of water to deglaze the pan.
• Add 1/2 teaspoon of turmeric powder, 1 1/2 tablespoons of coriander powder, and 3/4 tablespoons of red chili powder.
• Mix thoroughly, cover the pan, and allow the meat to cook for 20 to 30 minutes until it becomes tender and brown.

Uncovering and Stirring:

• After the specified cooking time, uncover the pan.
• Gently stir the mixture to eliminate any residual spice aroma.
• Let the meat cook and simmer further, uncovered, until you observe the separation of oil from the mixture, signaling proper cooking.

Tenderizing the Meat:

• Add another half cup of water and continue cooking for a few minutes to ensure the meat is tenderized.

Introducing Arvi:

• Once the meat is fully cooked, add the Arvi to the mixture.
• Adjust the water level to achieve the desired thickness of the gravy.
• Cover the pan and cook for 15 to 20 minutes, allowing the Arvi to absorb the flavors fully and become soft to the touch.

Final Touch:

• Sprinkle 1/4 teaspoon of garam masala to enhance the aromatic profile of the dish.
• Your flavorful Arvi Gosht is now ready to be served. You can dish it out in a large serving bowl and sprinkle some more garam masala and fresh coriander to make it pleasing to the eye.

How to Serve

This delicious dish can be enjoyed with homemade roti or boiled rice. It all depends on your personal preference. The delicious gravy pairs well with roti, paratha, or even naan from your local tandoor. On the other hand, the subtle flavor of fluffy white rice mixed with the gravy is also not to be missed!

Pro Tips

• Adding some lemon juice to the gravy helps to cut through the starchy and slightly sweet flavor of the Arvi. It helps to balance the rich gravy, too.
• Add some finely chopped fresh green chilies on top of your gravy to give it an added kick of heat.
• Soaking the Arvi in cold and salted water before cooking helps to remove some of its starch. This leads to a more homogenous gravy, allowing the Arvi to cook quickly.
• Some people can feel some irritation or itchiness in their hands when handling Arvi. To prevent this, either wear kitchen gloves or rub some cooking oil on your hands before cutting the Arvi.
• If you feel that your gravy is too runny or watery, remove an Arvi from the gravy, mash it well and mix it in well with the rest. This will help thicken the gravy.