vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kashmiri Gustaba

Kashmiri Gustaba
Kaala Charu

Kaala Charu

Aatukal curry is made of lamb or goat's leg often referred to people having a cold or flu...

Mutton Sambhar

Mutton Sambhar

Mutton Sambhar is one of the authentic and traditional recipe of tamilians. This sambhar ...

Kashmiri Mutton Curry Aab Gosht

Kashmiri Mutton Curry Aab Gosht

This dish is made in several ways but the two popular versions are Kashmiri and Iranian....

Mutton Rogan josh

Mutton Rogan Josh

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. This sign...

Boti curry

Boti Curry

Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice...

Dhanshak

Dhanshak

Dhansak is a popular Indian dish, especially among the Parsi Zoroastrian community. It co...

Kashmiri Gustaba Recipe, How To Make Kashmiri Gustaba Recipe

Gustaba is one of the best of meat balls recipe. Gustaba is one of the most popular non-vegetarian Kashmiri recipe.

This Kashmiri Gustaba is light and can be taken with naan or plain rice....

About Recipe

How to make Kashmiri Gustaba

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Kashmiri Gustaba
Author : Vahchef
Main Ingredient : Other
Servings : 2 persons
Published date : June 12, 2018


Ingredients used in Kashmiri Gustaba
• Mutton - 750 grams.
• Yoghurt - 1/2 cup.
• Cardamoms - 4 numbers.
• Cayenne (red hot kashmiri peppers) - 2 teaspoons.
• Coriander powder - 1 tablespoon.
• Fennel seeds - 2 teaspoons.
• Ghee or oil - 3 tablespoons.
• Ginger - 1 piece.
• Garam masala - 1-1/2 tea spoon.
• Khoya - 1/2 cup.
• Milk - 1/2 cup.
• Black pepper powder - 1 tea spoon.
• Sugar - 1 tea spoon.
• Coriander and mint leaves - 1 bunch.
• Salt - to taste.
Method:
  • Chop mutton, cayenne, fennel, ginger, coriander & garam masala with a food processor.
  • Keep chopping add a little yoghurt & ghee until it the mixture is a smooth paste but it should not be runny and mixture can be easily formed into balls.
  • Make balls out of the mixture and fry.
  • Heat remaining ghee in a pan & add sugar, khoya, yoghurt, garam masala & salt to taste add black pepper powder.
  • Pour in the milk ,add the koftas & simmer until the liquid evaporates & koftas are tender.

Garnish with coriander & mint leaves & serve hot with naan, roti or plain rice.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter