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












Kashmiri Gustaba

Kashmiri Gustaba
Lamb Vindaloo

Lamb Vindaloo

Lamb Vindaloo traditionally is a spicy hot dish made with coconut.This flavorful dish has...

Sfiha pastry

Sfiha Pastry

Sfiha Pastry famously known as 'Arab Pizza', originated from the Arabian Peninsula and Le...

HYDERABADI KHEEMA BIRYANI

Hyderabadi Kheema Biryani

Hyderabadi Kheema biryani is a fantastic dish made with mince meat and Basmati rice and ...

SHIKAMPURI KABAB

Shikampuri Kabab

The Exotic famous shikampuri Kebab which means 'belly-full' referring to the stuffing in ...

Cucumber Mutton Curry

Cucumber Mutton Curry

Mutton combines with sweet cucumbers for an enthralling experience and goes nicely with r...

Kheema Muttes

Kheema Muttes

Mutton Keema Kebab is an excellent dry snack item made with minced lamb meat combined wit...

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


 
Browse Recipes


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