Chef’s Nectar, “Gushtaba a delicious nectar from the heaven!😘😋


Gushtaba is a dish of minced mutton balls cooked in curd and spices.

This traditional Kashmiri dish is prepared during special occasions/ceremonies and functions. This dish itself a very unique tasty and need palatable which needs an efforts to really make it delicious, first of all the pounding of meat into the smooth paste is very important and it’s a technique which is done in a traditional manner with a wooden pastel. But this is my guarantee you will fell in love with this delicious nectar. 🥰😋from the valley Kashmir 😊

Ingredients for making the Gushtaba😘😋

  • Mashed minced lamb mutton (800gms boneless and 200gms meat fat).
  • 1 table spoon salt. As per your taste
  • 2.5 table spoons saunf powder (fennel powder).
  • 1 table spoon jeera powder (cumin powder).
  • 1/2 table spoon jeera/ Cumin seeds
  • 2 pieces dalcheeni powder (cinnamon powder).
  • 2 crushed moti elaichi (black cardamom).
  • 2 table spoon moti elaichi daane ( black cardamom seeds).
  • 2 crushed elaichi (cardamom).
  • 5 crushed laung (cloves)
  • 2 tej patte (bay leaves).
  • 2 ladles mustard oil.
  • 1 table spoon pure ghee.
  • 1 tea spoon dhania powder (coriander powder).
  • 1 table spoon kasoori methi (powdered dry fenugreek leaves).
  • 1’x1’white malmal cloth (thin cotton cloth).
  • 3 medium size chopped onions.
  • 1.5 cups curd/yoghurt
  • 1 egg.
  • 1 big patila (big deep pan).
  • 5 gms Fresh green Coriander or mint to garnish.

Method of making this heavenly dish Gushtaba 😘

  1. Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till it becomes fine and smooth paste) this paste is the actual technique of making this heavenly dish.
  2. Add big elaichi seeds, 1/2 table spoons salt, 1/2 table spoon salt, 1/2 ladle mustard oil and egg white in it and mix well with the mixture.
  3. Wash the malmal cloth properly so as to remove the dirt or starch if any.
  4. Put salt, saunth powder, jeera powder, salt, dalcheeni powder, elaichi and motielaichi powder, laung, dania powder and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.
  5. Put one litre of water in a big handi or big deep pan, Soak the cloth with spice and tej patte in it and keep it on full flame.
  6. Make fine muton balls (about 30gms each) and put them in the handi as soon as the contents in the handi start boiling.
  7. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of waterin a bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
  8. Add this water to handi and boil again for 30 seconds.
  9. Take out the spice pouch, and discard it.
  10. Remove the handi and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown.
  11. Add jeera/ cumin in skillet/pan and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.
  12. Add this mixture and pure ghee into the meat balls and cook for 5 minutes on a low flame.
  13. Garnish with coriander or mint leaves and serve with boiled rice. Or my favourite with taftaan or Kashmiri Pulao.🥰😘

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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