Arvi or Arbi Gosht Recipe | Quick & Healthy Dinner Recipe | Mutton Arvi or Arbi Recipe | arvi or arbi (Taro Root) Recipe

Arvi (Taro root) or Arbi Gosht Recipe| Quick & Healthy Dinner Recipe | Mutton Recipe | Classic Kitchen Recipes 1 kg Arvi (Taro root) or Arbi | Chicken Arvi (Taro root) or Arbi Recipe | Arvi Gosht | Arvi Gosht Banane Ka Tarika | Arvi Gosht Ka Khatta Salan | Summer Special Arvi Masala Sabzi Recipe - Arbi ka Salan Dhaba Style

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Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make Arvi (Taro root) or Arbi Gosht Recipe. 

Arvi or Arbi Gosht Recipe

#healthyrecipe #dinner #muttonrecipe #arviGosht #arbiGosht #arvigosht #goshtkasalan #salan #mutton #curry #cooking #food #healthyrecipe #dinner #ClassickitchenRecipes

Start our recipe

Today, I'll be sharing a simple, yet incredibly flavorful, recipe for Arbi meat that uses just a few basic ingredients. That said, served hot with bread, it turns out great. So let's get to work building it now. I'm going to put half a cup of cooking oil in a pot. I would top it with a finely chopped onion. I took an onion and chopped it well. I will add them. We just need to mix them gently until they start to become somewhat transparent.

intro ingredients of making arviarbi (Taro Root) Recipe

We don't need to overcook them. I'm going around and gently mixing it all together, and as you can see, our onion has softened quite a bit. I will add the meat at this point. I am using mutton here. I took half a kilo of meat.

Stage 1 of making arvi or arbi (Taro Root) Recipe

Stage 2 of making arvi or arbi (Taro Root) Recipe

Stage 3 of making arvi or arbi (Taro Root) Recipe

Stage 4 of making arvi or arbi (Taro Root) Recipe

Stage 5 of making arvi or arbi (Taro Root) Recipe

You can also use chicken or beef if you prefer. Use less water when using chicken as it cooks faster than other meats. I am now going to mix the meat and add a tablespoon of ginger garlic paste. I took one tablespoon of ginger and garlic paste. I will add it. Now I will stir-fry the beef with the onion-ginger-garlic mixture for three minutes, or until the raw smell of the paste is gone and the meat feels raw.

We're going to add some dry spices to the meat as we mix it. To add some brilliant color, I'll take half a tablespoon of coriander powder, half a teaspoon of turmeric and a tablespoon of Kashmiri red chili powder. I have filled the saucepan with all the dry spices. I am now going to roast the spices with the meat to remove the remaining rawness. Moreover, when we roast the spices with the meat like this, the meat acquires a delicious taste. For taste, I added a tablespoon of salt.

I will connect everything properly. To make sure the rawness of the spices is gone and the meat absorbs all the flavors, I simmer the meat and spices for a short time. We started roasting the meat maybe three or four minutes ago. Meat gets a delicious taste when we roast spices with it. I gave it a light roast.

Picking up where I left off, I'll fry the meat and dry spices for about two minutes. I will add tomatoes now. I have finely chopped four medium-sized tomatoes in this example. I will add them. Tomatoes do not need to be cooked all the way through. I will gently stir them for a minute or so, until they start to soften. Now I will fill it with water. The thickness of the gravy will determine how much water you need to add. I would add about half a glass of water. I will mix it and then simmer it on medium heat until the beef is cooked.

When the meat is cooked, move towards its arvi or arbi. Since I took small arvi or arabi, I didn't cut them here. Arvi or Arabi which are large in size can be cut in half from the middle. Otherwise, they will not cook. Now I will wipe off the stickiness of Arvi or Arbi. I will add half a teaspoon of salt to it. When I add the salt, I will mix it well. The stickiness from Arvi or Arabi will begin to peel off after a few seconds. A spoon can be used to scrape it off.

I'm going to give it another three to four minutes of cooking time because we need to get rid of all that mushyness. I will mix it well after roasting it for three to four minutes to ensure that the arvi or arabi is cooked and the leanness is gone. I am going to mix it well and now add half a teaspoon of black cumin powder. I have washed arvi or arabi with black pepper. I fry them now. I have taken a pan and put about six teaspoons of oil to fry them. I will add arvi or arabi after adding the oil. I would blend with the oil after adding the arvi or arabi.

After combining them, I will cook them on medium heat for about 75% of the time, so they should be 75% done. They are turning a beautiful golden color on top as I continue to fry them. Now that our Arvi or Arabi is fried, let's move on to the next step. OK, everything is ready. I will keep it aside and turn off the fire. Let's check our beef in the meantime. Here, the oil has separated and the water we provided has dried up. Additionally, as you can see, the tomato, onion, garlic, and ginger paste has softened nicely.

In between, I gave it a few stirs. Now I will cook the beef for another three to four minutes, or until it begins to brown. Here you can see that I added the arvi or arabi after blending the meat. I'll add the arvi or arabi after mixing the meat for three or four minutes. I would also mix beef with arvi or arabi. I stir-fry them for about three minutes after adding the arvi or arbi. Now I will fill it with water. Depending on how thick you want the gravy to be, adjust the amount of water you add. But keep in mind that while adding water we have already added water for arvi or arbi.

Since we cooked the arvi or arabi until it is 75% done, we need to adjust the water as well. It's time to cook the rest of the food and continue with the gravy. In other words, add flavored water. Here I am adding green chilies and two glasses of water. I will give it a good stir and cook on medium heat for six to seven minutes. Okay, so it's been about seven minutes. Its medium-low cooking temperature adds a pleasant aroma to the food.

As you can see, the arvi, sometimes known as arbi, has also softened nicely and developed a lovely golden color on top. And see how beautifully the tomatoes and onions are cooked. I will now add chopped coriander and mix well. Next I will add about a teaspoon of garam masala powder. I have reduced the heat and added garam masala powder. I'm going to cover it now and cook for the next six to seven minutes. Next, I will serve you a plated dish. Our food is prepared and tasty and appetizing.

end of making arviarbi (Taro Root) Recipe

Final image of making arbi (Taro Root) Recipe

Final image of making arvi (Taro Root) Recipe

The recipe turned out really well, even with the small amount of spices I used. The flavor of arvi or arabi is lost when additional spices are added, as is common. For this reason, I like to use less spices, but it still tastes great. Thus serve it hot over rice or roti. Make it for lunch or dinner, and it will be a hit with everyone.

Benefits of Arvi or Arbi (Green Beans) Chicken (Gosht) Recipe

•         Arbi or Arvi, sometimes called green beans pata in Bengali and kolocasia leaves in English, is a well- known ingredient in Gujarati cooking.

• In addition to being high in protein, each serving contains over 100 grams of fat.

•  However, it is also reasonably high in protein and other vitamins, such as C.

•  It is good for the bone system due to its calcium and mineral content, and the iron content increases blood circulation.

•  People in rural areas cook it and eat it as breakfast. It should be boiled all the way through to prevent sore throat.

• Antioxidants such as beta-carotene and vitamin A present in arvi or arbi leaves are beneficial for cancer patients. Given the small number of prisons, it would be suicidal for us to suppress the joy of victory. The fact that Arvi or Arbi prevents wrinkles from appearing in our gels makes us quite lucky. You are free to use whatever you see fit to enhance its functionality. It can also be cooked silently while being cut and announced.

• Applying arvi or arabi peel topically with honey, as opposed to putting it directly in the mouth, reduces the chance of injury if there are already bruises on any part of the body. It is in motion. Additionally, arvi, often referred to as arbi, is considered an excellent treatment for mouth ulcers because of its exfoliating properties and ability to work together with milk cream to reduce ulcer symptoms.

• There are three positive updates for milk consumers: They benefit greatly from this veggie. When they eat it with kebabs, their breasts produce more milk. If there are drops of milk, use arvi or arabi greens for a few days. This will result in increased milk production. People who drink a lot of milk become physically weak. Therefore, Arbi is helpful in removing physical weakness. In 'A Mother's Guilt', Kajol's wrinkles and age spots under her eyes are more prominent. Arbi can eliminate them by assuming the role of ARBIM.

• Pour the juice of the arbi leaves into a small bowl and season with salt. After applying this paste, leave it on the affected areas for several days. Wrinkles will eventually begin to fade. The leaves of the arabidopsis plant are particularly beneficial for treating hair loss and reducing hair loss.

• Applying the juice of Arbi leaves on the hair reduces hair fall and increases the strength of the hair. Arvi's silan is also easy to make. When the onion turns golden brown, add it. After that add garlic and ginger paste and cook. After that add the tomatoes and cook well until they are mashed. Next, add chopped green chilies, a teaspoon of turmeric, and red chili powder.

• Stir well and cook, then stir in a little water. Keep the cooked Arbi on low heat to finish cooking. After cooking, squeeze lemon juice into it and add green chillies and coriander. The extract is easy to digest but can also cause gas and phlegm if consumed in excess.

• You can stay away from these dangers by keeping the necessary steps in mind. Also, many people hesitate to eat erbe because of its thinness. So the easiest way to get rid of it or know about it is to soak it in salt water for one to two hours and then leave it in the sun for one to two hours. It removes all leanness. After that, give it a quick rinse with water before roasting it with the masala.

Ending Note

These are few helping tips for your recipe. I hope you will enjoy our recipe and if you do like it comment it down in the comment section how you like our recipe, take care of yourself and your love ones, see you next time in another recipe blog. Here you can see a short video of this recipe, click on the click button to see that.