Devjani’s Corner (Cook With Me): Gushtaba/Meat Balls Cooked in a Yogurt Gravy

Hello Friends!


It’s time for some non-vegetarian recipe this time… Gushtaba is one of the most easily recognized Kashmiri dishes. It is cooked on special occasions like weddings and festivals. 


This a simple to-do-at-home recipe of Gushtaba… It also adds a different colour to the table.

 (Stock Image)


For the Meat BallsYou will need: 

  1. 1/2 kg chicken mince, 
  2. 2 tsp jeera powder, 
  3. 2 tsp fennel powder, 
  4. black cardamom ground ,
  5. green chillies, 
  6. garlic paste ,
  7. One Egg
  8.  salt to taste
  9.  some malai/ cream or oil

 

 

Method:


Mix all the ingredients given above and keep aside for 15 mins. Grind in a blender till smooth. Wet your hands to make balls out of this mixture. Keep aside.



For the Gravy You Will Need:

  1. Whisk I cup curd with 1 cup water in a blender add salt,
  2. 1 tsp ginger paste, 
  3. 1 tsp fennel powder, 
  4. green and black cardamom powder, 
  5. cinnamon broken into small pieces
  6.  oil.

Method:

  1. Mix all the ingredients.
  2. Bring mixture to boil stirring whisking constantly so that it doesn’t curdle.
  3.  While boiling drop the koftas one by one, gradually. 
  4. Boil for only 2-5 mins till done … Test by piercing a fork through.
  5. Garnish with ghee and mint leaves. If gravy is too thin add maida/flour paste (mixed with water) to thicken.



Note: With mutton keema, follow the same process, add little papaya piece to the mince and let it stand for one hour. Cooking time will be longer since it s a tougher meat than chicken.


What do you think of this recipe? Do try it and let us know how you liked this dish.


Think and Stay Beautiful!



Devjani is a wife, mother, teacher, social worker, a gardening and cooking enthusiast, a globe trotter, a bundle of boundless energy and an extremely creative person. She loves to share easy recipes, ideas to keep kids creatively occupied, and a host of other tips and tricks around the home and beyond.

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