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.
Serve the Kashmiri Style Gushtaba Recipe along with Butter Garlic Naan Recipe or Phulka to make it a complete meal.
If you are looking for more Kashmiri Recipes here are some :
Cuisine: Kashmiri
Course: Lunch
Diet: Non Vegeterian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 45 M
Total in 55 M
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.
Serve the Kashmiri Style Gushtaba Recipe along with Butter Garlic Naan Recipe or Phulka to make it a complete meal.