GUSHTABA (MEATBALLS IN GRAVY)
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Gushtaba is truly delicious. These meatballs are cooked in a yogurt based gravy that ensures they will be soft and tender inside. The combination of spices gives it full flavor.
Gushtaba (Meatballs in Gravy)
Meatballs in Yogurt Based Gravy
Ingredients
- 1 kg Ground Chicken or Turkey
- 6 Big Cardamom
- 8 Green Cardamom
- 2 Small Sticks of Cinnamon
- 2 Tej Patta
- 2 tsp Ginger Powder
- 1 tbsp Fennel Seed Powder
- 3-4 Cloves
- 1 tbsp Ginger Garlic Paste
- 1 tsp Garlic Chopped
- 1 Onion
- 100 g Butter
- 2 tbsp Ghee
- 1 kg Yogurt
- 1-2 Eggs
- 1-2 tsp Dried Mint
- A few strands of Saffron
Instructions
- In a blender add the ground meat, add 3 big cardmoms and 3 green cardmoms (crushed and skin removed) 1 tsp chopped garlic, 1 tsp ginger powder, little salt and butter. Grind all the ingredients to a very fine paste, remove and mix it very well cover and leave in the fridge for 30 minutes.
- In a deep pan add Yogurt and beat it with a whisk, add eggs, the recipe says one egg but I added one egg for ½ kg chicken, you can decide. Add cinnamon sticks, rest of the green and black cardmom, ginger garlic paste, cloves,1 tsp ginger powder and fennel seeds powder, salt and Tej patta.
- Switch on the heat and add ghee and allow the mixture to boil on medium flame, using the whisk all the time. Once the mixture is thick add 3-4 cups water and let it simmer.
- In the meanwhile, slice the onion and fry in a little mustard oil till golden brown, cool it and crush it.
- Take out the meat from the fridge, smear your palms with a little oil and make round balls. Add the balls to the boiling mixture add crushed onion and the oil, saffron and mint and cook for about twenty minutes or till done. Consistency of the gravy is your choice, it need not be very thick.