Sunday, November 24, 2013

Gusthaba (Kashmiri Recipe)

Delicious large sized koftas in Curd gravy. The Addition of dried mint is important as it gives a deliciously different taste to the dish.


For kofta:

Ground Meat - 1/2 lb
Fennel pd - 1 tsp
Ginger pd - 1/2 tsp
Salt - 3/4 tsp
Cumin pd - 1/2 tsp
Black Cardamon pd - 1/4 tsp

To boil koftas:

1 1/2 cup water
Cinnamon - 1
Bay leaf - 1
Cloves - 3
Salt - 1/4 tsp


Oil/Ghee - 4 tbsp
Onion - 1 medium Size
Curd - 1 cup beaten well
Fennel pd - 1/2 tsp
Ginger pd - 1/4 tsp
Garam masala - 1/4 tsp
Dried mint pd - 1 tsp
Green Cardamom pd - 1/4 tsp
Black Cardamon pd - 1/4 tsp
Cream - 4 tbsp


Heat a pan with oil and add onion and saute till Brown and ground it to a fine paste. ...

Mix all ingredients list under koftas in a blender to a fine paste and form 4 to 5 big Roundels......
Heat 1 1/2 cup water in a small pan with all ingredients listed under "to boil koftas",when water boils add all the koftas and cook for 20 min.....
Heat oil in a pan and add tempered Yogurt, Fennel Pd, ginger pd, Cardamon pd and let it boil ....Then add onion paste and mix well. .... Add cooked koftas and boil for 20 min... And simmer till the gravy becomes thicker. .....Add a tablespoon of cream. ..... Add salt by doing a taste check. .....garnish with fresh mint leaves and serve hot. ...

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