Kashmiri Style Gushtaba Recipe - Mutton Kofta in Curd
Gushtaba is a curry made with pound mutton pieces that is mixed along with cardamom pods and ginger and cooked in a curd based curry. The cuisine uses spices like fennel seeds, ginger powder, dry red chillies and curd in most of their gravies. You can serve this flavourful gravy along with butter garlic naan and phulka.
Kashmiri Style Gushtaba Recipe is a traditional recipe that has authentic flavors of rich Kashmir cuisine. The cuisine uses spices like fennel seeds, ginger powder, dry red chillies and curd in most of their gravies and even rice preparation. Gushtaba is a curry made with pound mutton pieces that is mixed along with cardamom pods and ginger. The curry is then made from curd and milk flavored with fennel seeds, cloves, bay leaf and cardamom and cinnamon stick.
If you are looking for more Kashmiri Recipes here are some :
For the Koftas
- 300 grams Mutton Kheema
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 inch Ginger , chopped For the Curry
- 1/2 cup Curd (Dahi / Yogurt)
- 1/4 cup Milk
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Dry ginger powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Ghee , for cooking
How to make Kashmiri Style Gushtaba Recipe - Mutton Kofta in Curd
To begin making the Kashmiri Style Gushtaba Recipe, Add keema, cardamom powder and ginger into a mixer and give it a blitz.
Once it is done, you can take a little of the kheema mix and shape them into a cylindrical shape. Do the same for the rest of the mixture.
Heat a kadai with ghee, add all the whole spices (Bay leaf, cumin seeds, Cinnamon Sticks, cloves and fennel seeds) and allow it to sizzle for few seconds.
Whisk in curd with 1 cup of water and add the curd into the kadai. Keep the flame low.
Add turmeric powder, dry ginger powder and salt, mix well. Add milk as well and give it a stir.
Slowly drop in the kheema balls and cook for at least 20 minutes. Let the meatballs soak in all the flavors really well.
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