Kashmiri Gushtaba | How to make Kashmiri Gushtaba

By Sukhmani Bedi  |  16th Apr 2017  |  
4.5 from 8 reviews Rate It!
  • Kashmiri Gushtaba, How to make Kashmiri Gushtaba
Kashmiri Gushtababy Sukhmani Bedi
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

32

8

About Kashmiri Gushtaba Recipe

Minced meat balls in aromatic kashmiri flavours. This dish is to die for. My recipe was inspired by Shaheen ali's gushtaba recipe, also on Betterbutter.

Kashmiri Gushtaba, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kashmiri Gushtaba is just mouth-watering. This amazing recipe is provided by Sukhmani Bedi. Be it kids or adults, no one can resist this delicious dish. How to make Kashmiri Gushtaba is a question which arises in people's mind quite often. So, this simple step by step Kashmiri Gushtaba recipe by Sukhmani Bedi. Kashmiri Gushtaba can even be tried by beginners. A few secret ingredients in Kashmiri Gushtaba just makes it the way it is served in restaurants. Kashmiri Gushtaba can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kashmiri Gushtaba.

Kashmiri Gushtaba

Ingredients to make Kashmiri Gushtaba

  • Finely minced mutton 1/2 kg
  • egg 1
  • mustard oil 2 tsp
  • 2 bay leaves
  • coriander powder 1 tbsp
  • cumin powder 1 tbsp
  • fennel powder 1.5 tbsp
  • cardamon powder 1 tsp
  • Kasuri methi 1 tbsp
  • cinnamon powder 1 tbsp
  • cloves 4-5 crushed
  • Black cardamom 2 crushed
  • ghee 2.5 tbsp
  • Whipped curd 1.5 cups
  • onions 3 (medium size)
  • cumin seeds 1 tsp
  • coriander for garnishing
  • oil 1 tsp

How to make Kashmiri Gushtaba

  1. Mince the meat well. I would recommend getting in minced 5 times. You could pound it at home as well.
  2. Add the egg white and mustard oil to the meat. Mix well.
  3. Make small balls from the mixture. Keep aside.
  4. In a muslin cloth, add the cardamom powder, fennel powder, coriander powder, cumin powder, kasuri methi, cinnamon powder, cloves, crushed black cardamom and 1 tbsp salt. Make a potli (pouch).
  5. Add 4 glasses of water in a deep bottomed pan and put it to boil. Once it starts heating, add the bay leaves and the potli.
  6. Once the water starts boiling, add the minced meat balls. Cook on medium heat till most of the water evaporates. Once this is done, take out the spice potli and allow the meat balls to cool a bit. I took the meat balls out of the pan for 5 mins but it's not necessary.
  7. Now add water in another vessel. Squeeze the potli completely into the water. Make sure it doesn't break.
  8. You can now throw away the spice potli. Add the spice water into the bowl where the meat balls were cooking and boil for another 1 minute.
  9. In a separate wok, heat the onions till they turn golden brown.
  10. Once the onions cool down, grind to make a paste.
  11. Add cumin seeds, whipped curd, ghee and the onion paste in the wok and cook till it comes to a boil. Keep stirring so that the curd does not curdle.
  12. Once it comes to a boil, add it to the minced balls. Cook on low flame for another 5 minutes.
  13. Garnish with mint leaves
  14. Serve with hot rice

Reviews for Kashmiri Gushtaba (8)

Swati Mookherjeea year ago

nice one..will try one day definitely
Reply
Sukhmani Bedi
a year ago
thanks swati

Aysha Patela year ago

Awesome
Reply

bina bedia year ago

Excellent recipe!!
Reply
Sukhmani Bedi
a year ago
thanks a lot :=)

Daman Bedia year ago

Hi Sukhmani, just went through the recipe of your amazing Gushtabas.:thumbsup::cherry_blossom:
Reply

Maanika Hoona year ago

Wow explained brilliantly with step by step pictures! Awesome :)
Reply

Bindiya Sharmaa year ago

looks simply delicious!
Reply

Ankit Kumar Guptaa year ago

Reply
Sukhmani Bedi
a year ago
Thanks Ankit :)

sana Tungekara year ago

Lovely preparation
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