KASHMIRI DISH: GUSHTABA
Gushtaba is a traditional dish from the Kashmiri cuisine, which is a region in the northernmost part of India. It is a meatball made of minced lamb or beef, and it is typically served in a creamy yogurt-based sauce. The meat is pounded with a wooden mallet until it becomes a fine paste, then mixed with spices such as ginger, fennel, and cardamom, and shaped into balls. The balls are then cooked in a simmering gravy made of yogurt and spices, including saffron and cinnamon.
Gushtaba is usually served as a main course with rice or naan bread. It is a rich and hearty dish that is often reserved for special occasions such as weddings and festivals. The preparation of gushtaba requires skill and patience, as the meat needs to be pounded and mixed thoroughly to achieve the desired texture. It is a beloved dish in Kashmiri cuisine and has gained popularity in other parts of India as well.
Complete Details For Gushtaba Recipe
Wazwan is a traditional Kashmiri cuisine, and the preparation of Gushtaba is an integral part of it. Here's a recipe for Gushtaba by Waza:
INGREDIENTS:
For Meatballs:
- 1 kg minced mutton
- 1 tbsp. of fennel seeds
- 1 tbsp. of ginger powder
- 1 tbsp. of dry mint leaves
- 1 tsp. of cardamom powder
- 1 tsp. of cinnamon powder
- 2 tsp. of salt
- 1 tsp. of black pepper
- 1/4 cup of ice-cold water
- 2 cups of ghee (clarified butter)
For Gravy:
- 2 liters of yogurt
- 1 tbsp. of ginger powder
- 1 tbsp. of fennel powder
- 1 tbsp. of dry mint leaves
- 1 tsp. of asafoetida
- 1 tsp. of cinnamon powder
- 1 tsp. of cardamom powder
- 1 tsp. of black pepper
- 2 tbsp. of gram flour
- 4 cups of water
- Salt to taste
- 2 cups of ghee (clarified butter)
INSTRUCTIONS:
- In a large mixing bowl, mix the minced mutton, fennel seeds, ginger powder, dry mint leaves, cardamom powder, cinnamon powder, salt, and black pepper. Knead the mixture for at least 30 minutes until it becomes a smooth and dough-like consistency.
- Now take small portions of the mixture and make small round meatballs of about 2-inch diameter.
- Heat 2 cups of ghee (clarified butter) in a deep frying pan and fry the meatballs on medium flame till they turn golden brown. Remove them from the pan and keep them aside.
- In a separate bowl, whisk the yogurt with gram flour until there are no lumps.
- In a large pot, heat 2 cups of ghee (clarified butter) and add ginger powder, fennel powder, dry mint leaves, asafoetida, cinnamon powder, cardamom powder, black pepper, and salt. Fry the mixture for a minute.
- Add the yogurt mixture to the pot and bring it to a simmer. Cook for 5-10 minutes until the gravy thickens.
- Add the fried meatballs to the gravy and cook on low heat for another 15-20 minutes until the meatballs hot with steamed rice or Kashmiri naan.
Enjoy your delicious Gushtaba made in the traditional Wazwan style!