This is my interpretation of a Kashmiri dish that is rich, vibrant, and delicious. Arbi or Colocasia roots(some people call these taro roots as well) are deep-fried after boiling and then they are cooked in a yogurt-based aromatic gravy. Gorgeous in looks, this dish takes your taste buds to the elevated levels of the comforting clouds. Served with rice or any type of Indian flatbread, this can be a conversation starter for any dinner table.
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