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Qorma, salan & curries

Arvi Gosht Recipe

اروی گوشت بنانے کا طریقہ

Mutton and fried arvi in a tangy onion, tomato and yogurt masala with ajwain, cooked so the arvi stays creamy inside and never slimy.
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Illustration of Arvi Gosht

Prep

25 min

Cook

1 hr 20 min

Total

1 hr 45 min

Serves

4

Difficulty

Medium

Spice

Medium hot

Arvi gosht pairs taro root with mutton in a medium-thick masala, and it divides families: people either love it or remember it as slimy. The fix is simple: par-boil the arvi, peel it, and fry it until golden before it meets the gravy, and use yogurt or tomato for a little sourness. Ajwain is the traditional spice with arvi and helps it sit lightly.

Ingredients

4 servings

For 4 servings

Measures

Arvi

To finish

Method

  1. Boil the unpeeled arvi in salted water until a knife goes in with a little resistance. Drain, cool, then peel and halve the larger ones.

    ⏱ 10 min

  2. Heat the 1/4 cup oil and fry the arvi on medium heat until golden on all sides. Lift out and keep aside.

    ⏱ 6 min

  3. In a heavy pot, heat the 1/3 cup oil, add the ajwain and let it crackle, then fry the onions until golden.

    ⏱ 8 min

  4. Add the mutton and ginger-garlic paste and fry on high heat until the meat changes colour and its water dries.

    ⏱ 8 min

  5. Add the tomatoes, yogurt, salt, red chilli powder, coriander powder and turmeric and bhuno on medium heat until the oil separates.

    ⏱ 8 min

  6. Add the hot water, cover and simmer on low heat until the mutton is tender.

    ⏱ 45 min

  7. Add the fried arvi and simmer gently, uncovered, until the arvi is soft through and the gravy is medium-thick. Stir carefully so the arvi does not break.

    ⏱ 8 min

  8. Add the garam masala and green chillies, cover for 2 minutes, scatter the coriander and serve.

    ⏱ 2 min

Tips for the best result

  • Raw arvi can make your hands itch. Oil your hands or wear gloves, or peel it after boiling as here.
  • A squeeze of lemon or a pinch of amchur at the end makes the dish taste lighter.

Common mistakes

  • Putting raw arvi straight into the gravy. It releases starch and the whole salan turns gluey.
  • Over-boiling the arvi at the start. It should be just tender; it finishes cooking in the gravy.

How to serve

Serve with roti or plain rice and a simple kachumar.

Storing and reheating

Keeps 2 days in the fridge. It does not freeze well, as the arvi turns spongy.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
975kcal
Protein
35g
Fat
73g
Carbs
45g
Fibre
7.9g
Sodium
1020mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 495

Whole dish ≈ Rs 1,990 · 72% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Arvi Gosht: questions people ask

How do I stop arvi from being slimy?

Par-boil it in its skin, peel, then fry until golden before adding to the gravy. Yogurt or tomato in the masala also helps cut the sliminess.

Why is ajwain used with arvi?

Arvi is starchy and many people find it heavy. Ajwain is the traditional pairing; it adds a thyme-like flavour and is believed to help digestion.

Serve it with, and similar recipes

All salan and qorma recipes

Read this recipe in Urdu: اروی گوشت بنانے کا طریقہ

https://handi.danixsoft.com/recipes/arvi-gosht · Handi, DanixSoft