Gushtaba Recipe
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.
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
Notes & Comments:
- 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)
Nutrition Facts
Gushtaba Recipe
Amount per Serving
Calories
515
% Daily Value*
Fat
36
g
55
%
Saturated Fat
17
g
106
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
115
mg
38
%
Sodium
167
mg
7
%
Potassium
721
mg
21
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
29
g
58
%
Vitamin A
317
IU
6
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
1
mg
59
%
Vitamin B3
8
mg
40
%
Vitamin B5
2
mg
20
%
Vitamin B6
0.3
mg
15
%
Vitamin B12
4
µg
67
%
Vitamin C
5
mg
6
%
Vitamin D
0.3
µg
2
%
Vitamin E
0.5
mg
3
%
Vitamin K
6
µg
6
%
Calcium
280
mg
28
%
Iron
3
mg
17
%
Magnesium
70
mg
18
%
Zinc
6
mg
40
%
* Percent Daily Values are based on a 2000 calorie diet.