Kashmiri Style Gushtaba Recipe - Mutton Kofta in Curd
A non-veg Kashmiri recipe with mutton kheema, cardamom powder (elaichi), inch ginger - chopped. Ready in 55 min, serves 4.
Curated bySana Bhat🇮🇳
- 1
To begin making the Kashmiri Style Gushtaba Recipe, Add keema, cardamom powder and ginger into a mixer and give it a blitz
cardamom powder (elaichi)(1 teaspoon)inch ginger - chopped(1)dry ginger powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 2
Once it is done, you can take a little of the kheema mix and shape them into a cylindrical shape
mutton kheema(300 grams) - 3
Do the same for the rest of the mixture
- 4
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
bay leaf (tej patta)(1)inch cinnamon stick (dalchini)(1)cloves (laung)(3)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)ghee - for cooking - 5
Whisk in curd with 1 cup of water and add the curd into the kadai
curd (dahi / yogurt)(1/2 cup) - 6
Keep the flame low
- 7
Add turmeric powder, dry ginger powder and salt, mix well
cardamom powder (elaichi)(1 teaspoon)inch ginger - chopped(1)dry ginger powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Add milk as well and give it a stir
milk(1/4 cup) - 9
Slowly drop in the kheema balls and cook for at least 20 minutes
mutton kheema(300 grams) - 10
Let the meatballs soak in all the flavors really well
- 11
Serve the Kashmiri Style Gushtaba Recipe along with Butter Garlic Naan Recipe or Phulka to make it a complete meal
Nutrition Facts
Per serving
Rate this recipe
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Kashmiri Style Gushtaba Recipe - Mutton Kofta in Curd
A non-veg Kashmiri recipe with mutton kheema, cardamom powder (elaichi), inch ginger - chopped. Ready in 55 min, serves 4.
Curated bySana Bhat🇮🇳
Directions
11 steps- 1
To begin making the Kashmiri Style Gushtaba Recipe, Add keema, cardamom powder and ginger into a mixer and give it a blitz
cardamom powder (elaichi)(1 teaspoon)inch ginger - chopped(1)dry ginger powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 2
Once it is done, you can take a little of the kheema mix and shape them into a cylindrical shape
mutton kheema(300 grams) - 3
Do the same for the rest of the mixture
- 4
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
bay leaf (tej patta)(1)inch cinnamon stick (dalchini)(1)cloves (laung)(3)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)ghee - for cooking - 5
Whisk in curd with 1 cup of water and add the curd into the kadai
curd (dahi / yogurt)(1/2 cup) - 6
Keep the flame low
- 7
Add turmeric powder, dry ginger powder and salt, mix well
cardamom powder (elaichi)(1 teaspoon)inch ginger - chopped(1)dry ginger powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Add milk as well and give it a stir
milk(1/4 cup) - 9
Slowly drop in the kheema balls and cook for at least 20 minutes
mutton kheema(300 grams) - 10
Let the meatballs soak in all the flavors really well
- 11
Serve the Kashmiri Style Gushtaba Recipe along with Butter Garlic Naan Recipe or Phulka to make it a complete meal
About this recipe
A non-veg Kashmiri recipe with mutton kheema, cardamom powder (elaichi), inch ginger - chopped. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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