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Goshtaba

Apr-22-2016
arf nac
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Goshtaba RECIPE

It's a very popular Kashmiri dish that consists of soft kofta cooked in yoghurt gravy.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Jammu and Kashmir
  • Simmering
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. Mutton keema-500 gm
  2. 2 onion big sized- fried and paste made
  3. Zeera/ Cumin powder- 2 and 1/2 tsp
  4. Garam masala powder- 1 and 1/2 tsp
  5. Black pepper-1 tsp
  6. Red chilli powder- 2 tsp or as per taste
  7. Whole Black pepper, Cardamom, Cloves (3 each)
  8. Coriander Leaves- for garnishing
  9. Yoghurt- 200 gm
  10. Salt as per taste
  11. Oil- 100 gm
  12. Green chillies -3
  13. Ginger-garlic paste- 2 tbsp

Instructions

  1. In a blender, take keema, salt, green chillies, coriander leaves, 1 tsp cumin powder, 1/2 tsp garam masala powder, black pepper powder, 1 tbsp ginger-garlic paste and blend it into a smooth paste. Make small balls and keep aside.
  2. In a pan, heat oil and add the balls, then let it cook on a high flame for 5 mins. Don't stir too much otherwise the koftas will break. Remove kofta from the pan and keep it aside.
  3. In the same oil, add the onion and fry it till its golden brown and grind it in a paste.
  4. In the same oil, add the whole garam masala then add the ginger-garlic paste and add the onion paste with all the remaining powder masala - cumin powder, garam masala powder, red chilli powder then add the whipped yoghurt, salt and then add the koftas.
  5. Let the koftas cook in the gravy for 25 mins on a low flame.
  6. Your yummy delicious goshtaba is ready. Garnish it with coriander leaves and serve it with naan or zeera rice. Enjoy!

Reviews (15)  

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Bryan Adams
Mar-30-2021
Bryan Adams   Mar-30-2021

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Muhammad Aslam
Mar-02-2021
Muhammad Aslam   Mar-02-2021

I think this is an informative post and it is very useful and knowledgeable. therefore, I would like to thank you for the efforts you have made in writing this article. acim

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