fb-img
Youtube-img
insta-img
twitter-img
pinterest

Goshtaba

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 15 minutes

Cook time: 20 minutes

Difficulty Level: Moderate

Course: Main Course

Cuisine: Kashmiri

Key Ingredients:

Mutton mince

Yogurt

Browned onion paste

About Goshtaba

Table of Contents

A popular Kashmiri mutton dish.

Read More
  • Mutton mince (keema) 250 gms
  • Egg white 1
  • Salt to taste
  • Red chilli powder 1 tsp + to sprinkle
Read More

Step 1.Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.

Step 2.Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.

Read More

Ingredients

    • Mutton mince (keema) 250 gms
    • Egg white 1
    • Salt to taste
    • Red chilli powder 1 tsp + to sprinkle
    • Black cardamom seeds ½ tsp
    • Mustard oi 1 tsp
    • Ghee 1½ tbsps
    • Browned onion paste 2 tbsps
    • Cumin seeds ½ tsp
    • Black pepper powder 1 tsp
    • Fennel powder 1 tsp
    • Cinnamon powder 1 tsp
    • Cloves, crushed ½ tsp
    • Black cardamom powder ½ tsp
    • Green cardamom powder ½ tsp
    • Coriander powder 1 tsp
    • Dried fenugreek leaves (kasuri methi) powder 1 tsp
    • Yogurt, whisked 2 tbsps
    • Fresh coriander leaves, chopped 2 tsps

How to Make Goshtaba (Stepwise Photos)

Method

  1. Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
  2. Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
  3. Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
  4. Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
  5. Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
  6. Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

(Beetroot Pachdi)

(Irachi Ishtew)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi