Sunday, October 14, 2012

Gushtaba (Kashmiri Dish) گشتابہ کشمیری ڈش

Gushtaba is one of the world famous dish from Kashmir. It is cooked on Royal ceremonies, weddings, celebrations and festivals. 
Gushtaba Cooked without Fresh Cream

Gushtaba Cooked with Fresh Cream

  • Boneless Mutton/Lamb    1kg
  • Yoghurt   1/2 kg
  • Oil 1 Cup
  • Fresh Cream 1 cup
  • Ginger paste 2 teaspoon
  • Onion chopped 1
  • Fresh Mint leaves  finely chopped 1/4 cup
  • Fresh Coriander leaves  for Garnish
  • Salt to taste
  • Fennel  powder  2 teaspoon
  • Green Cardamom powder 1/2 teaspoon
  • Black Cardamom powder 1/2 teaspoon
  • Black pepper powder 1 teaspoon 
  • Garam Masala 1 teaspoon
  • Cinnamon powder 1/2 teaspoon
  • Kashmiri Red Chilli powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon


  • Grind together all spices (if powder are not available).
  • Take boneless Mutton in a pan , add 1/2 quantity of spices powder,  1/2  ginger paste, all mint and mix well then run in an electric chopper to a fine texture.
  • Make large size meat ball and keep aside ( 10 balls from 1 kg mutton).
  • Now in a pan saute onion in oil, remove and grind and then add back to oil.
  • Now add remaining ginger and spices,  fry for 2 minutes then add yoghurt and fry for 5 more minutes.
  • Now carefully introduce meat ball into gravy and cook on low flame till mutton balls are tender (20-30 minutes).
  • Garnish with fresh coriander leaves and simmer for 2 minutes.
  • Delicious Kasmiri Gughtaba is ready.
  • Serve with Naan/Roti.