Thursday, March 1, 2012

Kashmiri gushtaba recipe..




Some good days make me walk to the market, I get good produce home and make great food for ourselves. Other days I just rely on what I buy weekly. The days I get minced mutton home are the ones when I get to have an easy meal that tastes like heaven. Gushtaba is one dish that comes from heaven. Kashmir, the heaven on earth. And the dish is truly heavenly.

It helps that it gets ready within half an hour, even when I have to work on two burners at a time, it's something anyone can do who knows shaping balls and boiling water. And someone who loves to work with nice aromatic spices, and still doesn't want too spicy food. Got the picture?

A decadent curry with delicate flavors of almost sweetish fennel and green cardamom, just a bit if warm heat from dry ginger and a slight kick from red chilly powder, all flavors melded beautifully in a yogurt and cream based curry..

Can it get any better?

ingredients..
For the meatballs ...
keema (machine ground) 250 gm
ginger minced or pounded 2 tsp
2 green cardamoms pounded and powdered well
2 cloves powdered
1/2 tsp black pepper pounded
2 pinches of salt
mutton stock 3-4 cups

Mix all these together , knead the mutton mince together so everything gets mixed up properly.

For the gravy...
fresh yogurt ( I used from a tub) 200 gm
ghee 2 tsp
one medium sized onion sliced
one fat garlic clove
1 tsp fennel seeds
1-2 tsp dry ginger powder
1/2 tsp special garam masala
black pepper powder 1/2 tsp
red chilly powder 1/2 tsp
salt to taste
heavy cream 3 tbsp ( I used malai)
fresh mint 4-5 leaves or dry mint a pinch

Most people use fennel powder in the yogurt gravy but I prefer grinding whole fennel along with the fried onion. This gives a better flavor as the fennel is freshly ground. Sieving the onion and fennel seeds paste ensures you get a smooth gravy.


procedure...


Using freshly ground keema is the key to a great tasting Gushtaba. Most people like pounding the meat fresh at home. But that is something I can't bring myself to do. So I get my freshly machine ground meat from the market as I said earlier. Just get a few bony pieces too to make the stock.




Boil the bony pieces of mutton in a pressure cooker with 3 cups of water , 2 bay leaves and a small piece of ginger. This will be stock for boiling the meatballs. The stock can be made ahead and even can be used for making soups.

Make oblong balls with the mince meat mix while you have kept a pan of boiling mutton stock on stove. Gently slide the oblong balls into the boiling stock with salt to taste. Let them boil on gentle heat till you do the preparations to make the curry sauce.


The meatballs will be fished out from this boiling stock and the stock will be saved to make a soup for another meal. The same can be used to adjust consistency when the yogurt gravy is cooking. Alternately, you can boil the meatballs in plain water, in that case the meatballs loose some flavor but are still great tasting as the dish is quite mildly spiced.

The meatballs take about 15 minutes to cook in the stock, they get enlarged a bit and the shape gets distorted a bit, but they wouldn't break if you don't thrash them with the ladle. Just be gentle with them.

After the meatballs get boiling, start working on the other burner with another pan. I told you , you have to work on two burners.



Heat the ghee in a pan and fry the sliced onion till pinkish brown, adding salt to minimise the time and effort as there is less ghee. Use more ghee if in a hurry.



Transfer the fried onion slices to the jar of a mixie and make a paste along with a tsp of fennel seeds and a clove of garlic. This paste has to be sieved into the cooking gravy. I do it directly into the pan when required, do it ahead of time if you can't handle it above the pan.

Whisk the yogurt well and sieve it if you have doubts about curdling the yogurt while heating. Mine anyways gets curdles a little so I just whisk it using a hand blender. Add 2 cups of water to the yogurt and whisk again.

Pour the whisked yogurt in a pan and start heating the pan on gentle flame, whisking all the while to prevent or minimise curdling , whatever the case. I work for minimising.



Now add the dry powders and the sieved fried onion paste into the boiling yogurt. Keep whisking while it boils. Add the heavy cream and mix well.


Fish out the cooked meatballs from the boiling stock and tip them gently into the boiling yogurt mix. Cook covered on lowest flame for another 10 minutes , or till he fat droplets are seen on the surface.




Cooking with the yogurt gravy, the meatballs take about 5-7 minutes more. Some people add a little ghee at this stage. You can choose to add that too. I like some more heavy cream added in the last minutes of cooking sometimes. But that is optional.

Add the mint, fresh or dried, and serve hot. It goes really well with soft chapatis or plain boiled rice. A side of fresh garden salad will be a delight to have with it.


This is a food any beginner cook can make. It looks complicated and on the table too it looks like a great effort to put together. But it's a simple dish to rustle up if you have a basic idea of balancing the flavors.

Do you like your meatballs in a more robust spicy gravy?

A keema kofta curry is to come shortly too. My personal favorite is this Gushtaba from Kashmir as the taste of the mutton is not overpowered by the spices added.

The spicier keema kofta curry is a Awadhi version of meatballs, liked by all who love the earthy spicy gravy with a stronger flavor of mutton. More about the Awadhi keema koftas some other time. Very soon though.

Enjoy Kashmiri Gushtaba till then.....


16 comments:

  1. I love Kashmiri food, bookmarking this one :-)

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    1. Would love to know if you like it Suchi.

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  2. I LOVE this--you've brought back very fond memories indeed, I have to figure out some way to make this now. :) Till I do, pardon me for drooling all over your blog. :)

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    1. Hmm GB..I like people drooling on their own screens :-)
      Hope you get the desired results from the recipe, may a few tweaks according to your taste bring a similar taste you remember from the past. Good luck.

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  3. This is so good, tempted to try it. Question: doesn't kashmiri cuisine avoid onion and garlic traditionally?

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    1. Yes Gauri, traditionally onion and garlic was avoided in Kashmiri pandit food, but the Muslims included them. So there are a few versions of the same recipe sometimes. I have eaten a few Kashmiri dishes in one of my aunts(who is married to a kashmiri pandit) place and remember they never included any onion-garlic.

      A small hint of garlic and the sweetness of caramelised onions adds flavor to this dish I personally believe. The red chilly powder is my addition too, they would probably add Cayenne pepper or sit green chillies.

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  4. It looks authectic kashmiri food. Meat ball gravy looks aweome and yummy...

    Cuisine Delights
    My First Event - "COLOURFUL HOLI".

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  5. oooh i have not tried this earlier although i been to kashmir 3 times now .. but this looks so yummy I will try it someday for sure ..


    Bikram's

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  6. On first glance I thought it was Kadhi with Pakoras. Never heard of this dish before but then whenever I come to your space, I learn something new

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    1. The blogospere is a great place to learn and grow. We all are exposed to such new things everyday. Isn't it. Glad you liked it Anita.

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  7. Hi Sangeeta , you have been tagged :)

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  8. Droolworthy..Somebody made a recipe request for Gustaba way back to me..and I was confused should I be making the gravy with yogurt or with milk..If I am not wrong Hindu homes in Kashmir do not use onions/garlic but they do use generously ginger/hing/sounf in their fish or meat recipes.. like a recipe originating from Pahalgam which I happened to read in a leading news paper way back by Jiggs Kalra had ginger/hing and fennel as base ingredients - it was a fish recipe though..on the other hand muslim homes do heavily use all of them I guess..This recipe cleared some doubts I had earlier..thanks for sharing this Sangeeta..hugs and smiles

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    1. Yes Jaya...sonth(dry ginger, fennel and hing is the staple curry masala in Kashmiri pandit homes. Onion and garlic was a Muslim ingredient there probably :-)
      And I used to collect those Jiggs Kalra recipes too, must be having a folder even now :-)

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  9. Sangeetaji, meatballs are being made without using any 'bonding 'material. Will it remain intact in boiling mutton stock ?

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    1. Meatballs don't need any binding material when boiling like this. Try it once and you would know how they keep their shape. These koftas are a little rough looking but when one is skilled they come out smooth and perfect and that too without a binding material.

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