Gushtaba is a popular Kashmiri dish that has been enjoyed for generations. This dish is considered to be a symbol of hospitality in Kashmiri culture and is often served during special occasions and celebrations. The Gushtaba Recipe is a soft, meatball dish that is simmered in a yogurt-based gravy and is typically served with rice.
Gushtaba is a traditional Kashmiri dish that is made from minced meat, spices, and yogurt. The dish is characterized by its delicate and soft meatballs that are simmered in a rich and flavorful gravy. The meatballs are made by mixing ground meat with spices, herbs, and yogurt. They are then gently shaped into balls and simmered in a gravy made from yogurt, onion, and spices.
Variations of Gushtaba Recipe
There are several variations of gushtaba that are enjoyed throughout Kashmir and India. Some popular variations include the use of different meats, such as chicken or lamb, and the addition of different spices and herbs. Some recipes also call for the use of tomatoes in the gravy, while others prefer to use only yogurt.
Nutrition – Gushtaba
Gushtaba is a nutritious dish that is high in protein and fiber. The minced meat used in the dish is a good source of protein, while the yogurt used in the gravy is a good source of calcium and probiotics. Additionally, the spices and herbs used in the dish provide a variety of vitamins and minerals, such as iron, potassium, and vitamins A and C.
Step by Step Gushtaba Recipe
Gushtaba Recipe
Ingredients
For the meatballs:
- 500 g lamb
- 1 cup yogurt / dahi / curd
- 2 tbsp Besan / Gram flour
- 2 tbsp coriander leaves / cilantro
- 2 tbsp mint leaves
- 2 tbsp ginger
- 2 cloves garlic minced
- 2 tsp Garam Masala
- 1 tsp Cumin (Jeera)
- 1 tsp coriander leaves / cilantro
- Salt
For the gravy:
- 2 cups yogurt / dahi / curd
- 1 Onions finely chopped
- 2 tbsp ginger grated
- 2 cloves garlic minced
- 1 tsp Cumin (Jeera)
- 1 tsp coriander leaves / cilantro
- 1 tsp Garam Masala
- Salt
Instructions
Pre-Cooking Preparation (30 minutes)
- Start by preparing the meatballs. In a large bowl, mix the minced meat, yogurt, gram flour, cilantro, mint, ginger, garlic, garam masala, cumin, coriander, and salt.
- Knead the mixture well until it is smooth and well combined.
- Shape the mixture into small balls, about the size of a golf ball. Set aside.
- Next, prepare the gravy. In a separate bowl, whisk together the yogurt, onion, ginger, garlic, cumin, coriander, garam masala, and salt.
- Set aside the bowl of gravy while you cook the meatballs.
Cooking Steps:
- Start by making the meatballs. In a mixing bowl, add 500g of minced meat (lamb or beef), 2 tablespoons of finely chopped onions, 2 tablespoons of finely chopped cilantro, 2 tablespoons of finely chopped mint leaves, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of salt and mix well.
- Shape the mixture into small, round balls and keep aside.
- In a large saucepan, heat 4 tablespoons of oil and add the remaining chopped onions. Cook until the onions turn golden brown.
- Add 2 tablespoons of ginger paste and 2 tablespoons of garlic paste and cook for another 2 minutes.
- Add 2 chopped tomatoes and cook until they turn soft and mushy.
- Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder and cook for another 2 minutes.
- Add the meatballs to the saucepan and cook for about 10 minutes, until they are browned on all sides.
- Add 1 cup of yoghurt to the saucepan and cook until the yoghurt is fully incorporated into the sauce.
- Add 2 cups of water and bring the mixture to a boil.
- Reduce the heat and let the gushtaba simmer for 20 minutes, or until the meat is fully cooked and the sauce has thickened.
- In a separate pan, heat 2 tablespoons of oil and add 1 teaspoon of cumin seeds.
- Once the cumin seeds start to crackle, add 2 chopped green chilies and 1 teaspoon of asafetida.
- Pour the mixture into the saucepan with the gushtaba and stir well.
- Serve the gushtaba hot with rice or bread.
Equipment Used for This Recipe
Notes & Tips
- You can also add cashew nuts to the sauce for added texture and flavor.
- If the sauce is too thick, add a little bit more water to reach the desired consistency.
- You can adjust the spice level to your preference by adding more or less red chili powder.
Nutrition Information (Note: Approximate)
FAQs – Gushtaba Recipe
What is Gushtaba?
Gushtaba is a traditional Kashmiri dish made from mutton mince balls cooked in a yogurt-based sauce. The dish is flavored with aromatic spices, giving it a rich and complex taste.
What are the main ingredients in Gushtaba?
The main ingredients in Gushtaba include mutton mince, yogurt, onions, ginger, garlic, and a blend of aromatic spices such as cinnamon, cardamom, and cloves.
What are the traditional serving suggestions for Gushtaba?
Gushtaba is traditionally served with steamed rice, often garnished with fresh coriander leaves. It is also often served with a side of tangy pickles or chutneys.
How long does it take to make Gushtaba?
The total cooking time for Gushtaba is approximately 30-40 minutes. This dish is perfect for a leisurely weekend meal or for a special occasion, as it does require a bit of time to prepare.
What is the ideal temperature for cooking Gushtaba?
The ideal temperature for cooking Gushtaba is low to medium heat, which allows the flavors to meld and the meat to cook through slowly, resulting in tender, juicy meat.
What are the traditional spices used in Gushtaba?
The traditional spices used in Gushtaba include cinnamon, cardamom, cloves, and cumin, along with other aromatic spices that are commonly used in Kashmiri cuisine.
What are some variations of Gushtaba?
Gushtaba can be made with different types of meat, such as chicken, and it can also be made with vegetarian protein sources such as paneer or tofu. The dish can also be made in a mild or spicy version, depending on personal preference.
Also see:
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