Gushtaba - Gushtaba Recipe | Tips on - Find TipsCooking time: almost an hour


For Kofta Mixture-

250 gms Roughly Minced mutton

1 tsp fennel powder

½ tsp cumin powder

½ tsp cardamom powder

Salt to taste

For Boiling the koftas:

1 bay leaf

1 cinnamon

2 cloves

Salt to taste (keep in mind the salt given in the kofta mixture)

For gravy:

3-4 tsp ghee

2 small onions finely sliced

A cup of well beaten curd

½ fennel powder

½ dry ginger powder

½ tsp dried mint

Powder of 1 black cardamom and 2 green cardamoms mixed together

Method of Preparation:

Grind the minced meat to make a smooth paste

Mix the ingredients under kofta with the minced meat very finely. Make as much medium sized balls as possible.

In a small boiling pot, add 2 cups of water and the ingredients of boiling the koftas. When the water boils, add the meat balls. Keep the pot uncovered and boil for around 20 minutes or until the balls are tender.

In a wok, add ghee and the sliced onion. Fry the onions till they are golden brown; take the onions out and keep it aside. Then grind the onion to a fine paste.

In the same amount of ghee left in the wok, add beaten curd, fennel powder, dry ginger powder, and mint and cardamom powder. Stir well till it cooks in low heat. Then add the onion paste.

Add the boiled koftas and the remaining water. Mix well. Let it cook for another 20 minutes or so.

Serve the koftas/gushtabas hot and garnish with fresh mint leaves.


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