Gushtaba

Introduce

Chef :

Bethica Das

Gushtaba

#reststyle - This is a traditional Kashmiri delicacy where mutton balls are cooked in a yoghurt based thin gravy. It can be found in many fine dining and North Indian restaurants. It is best relished with Kashmiri pulao, some helping of Biryani or any Indian fried flat bread.

Ingredient

1 cup

mutton mince

1/2 tsp.

ginger powder

1 tsp.

fennel powder

1/2 tsp.

mint powder

bay leaf

3-4

cloves

1/2 tsp.

cardamom powder

1 tsp.

roasted coriander-cumin powder

1 tbsp.

garlic juice (opt)

2 cups

thick buttermilk, well beaten

2 tbsp.

ghee

to taste

salt

1 tbsp.

mint-coriander leaves, chopped

Cooking instructions

* Step 1

Mix together the mince, salt to taste, fennel powder, mint powder and ginger powder. Shape into marble sized balls. Keep aside.

* Step 2

Boil 2 cups of water along with a pinch of salt, bay leaf and cloves. Drop in the prepared koftas and simmer, covered for till 15-20 minutes.

* Step 3

Whisk the buttermilk, coriander-cumin powder, cardamom powder, ghee, garlic juice & salt to taste. Transfer to a pan & simmer on low flame for 4-5 minutes.