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Friday, 28 November 2014

Gushtaba ( Mutton Balls in Yoghurt Gravy - Kashmiri Style)

       
          This is a traditional and an authentic Kashmiri delicacy, especially served during special occasions. It has delicate mutton balls in a creamy soup like consistency. They are best relished with some helping of Biryani or any Indian fried flat bread. This exotic dish forms an integral part of a wazwan (Kashmiri platter).





  • 1 cup mutton mince
  • 1/2 tsp. coriander-cumin powder
  • 1/2 tsp. ginger powder
  • 1 tsp. fennel powder
  • 1 bay leaf
  • 3-4 cloves
  • 1 onion, chopped
  • 1/2 tsp. garam masala powder
  • 1 cup yoghurt, beaten
  • 2 tbsp, ghee (clarified butter)
  • salt to taste
  • coriander leaves to garnish


          Mix together the mince, salt to taste, fennel powder and coriander-cumin powder. Shape into marble sized balls. Keep aside.

          Boil 2 cups of water along with a pinch of salt or to taste, bay leaf and cloves. Drop in the prepared mince koftas and cook, covered on a low flame till done (15-20 minutes).

          Heat ghee and saute the onions till light brown. Add the beaten yoghurt, ginger powder, garam masala powder and salt to taste. Simmer on low flame for another 4-5 minutes.

         Add the cooked koftas along with the water in which it was simmered. Continue to cook further for a couple of minutes. Serve, garnished with chopped coriander leaves.












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