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Kashmiri Gushtaba
Tender meat balls cooked in a delightful yakhni kind of yoghurt gravy, this is a Kashmiri classic . Kashmiri Muslims call it the “dish of kings” and hence the legend says that no one ever refuses to eat this dish there. It is believed to be an insult to the host of you do so. It is also the penultimate dish served during Wazwan feast during local functions and ceremonies.
Some of you might know that I have spent a few days as a kid in Kashmir and it’s all happy memories filled with food and exotic breathtaking views. All this talk about Kashmir files led me to go back and make some Kashmiri food at home and this is why I am writing about it here .
Again I have made two subtle changes - I have used chicken as my choice of meat instead of red meat and I haven’t used dried mint cause none of the nearby stores had that available.
I have otherwise kept the recipe simple and true to its roots. You would find the use of dried ginger , fresh fennel powder, cardamom powder etc in the recipe .
This is a mild sauce and won’t suit the palates of someone always wanting to eat hot food, it’s a great recipe though, hope you would like it .
Do try the recipe, and let me know in the comments below.
Cuisine – Kashmiri
Course – Main course, Entree
Keywords- chicken meat balls, curry, Indian , Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 32 mins
Ingredients:
2 Teaspoon of organic dried ginger powder
1 Teaspoon of cardamom powder
1 Teaspoon of fennel powder
Salt to taste
Some mustard oil
1 Tablespoon of tomato sauce
1 Onion chopped small
2 lb of minced chicken
A little chicken fat
A cup of beaten yoghurt
some hing(asafoetida) powder
Ground Spices -
8 Green cardamoms
8 Cloves
some bay leaves
3 Black cardamoms
1 Star anise
1 cinnamon stick
RECIPE :
1. Chop an onion and Fry in mustard oil. Let it cool , blend it into a paste and keep aside.
2. Take 2 lb of minced chicken , Add a little chicken fat to it, 1 teaspoon of organic dried ginger powder, cardamom powder, salt and mash and mix them together . The actual dish uses wooden mallet but I am avoiding such complications.
3. Apply a little oil in hand and use both your hands to make small - 3 to 5 inches sized balls of the minced meat.
4. Pour mustard oil in a pan, toss the ground spices and sauté for a minute.
5. Pour the beaten youghurt and a cup of water and let it cook for 5 mins.
6. Add a tsp each of fennel powder and ginger powder into the pan.
7. Now place the minced meat balls and cook for 15-20 mins in medium heat .
8. Add some hing(asafoetida) powder, and the onion paste from step 1 , mix and cook for 5 more mins.
9. Serve with some Naan bread or Rice (preferably saffron rice)
