How to make Kashmiri Gushtaba -

A delicacy – mutton minced with spices, shaped into balls and cooked in a flavourful yogurt gravy

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton leg boneless ,

Cuisine : Kashmiri

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Mutton Khichda Mutton Vindaloo Kashmiri Lamb Chops Crispy Potato topped Keema

Kashmiri Gushtaba

Kashmiri Gushtaba Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Gushtaba Recipe

  • Mutton leg boneless fat removed 1 kilogram

  • Mutton fat 200 grams

  • Oil to deep fry

  • Onions sliced 2 medium

  • Green cardamom powder 1 teaspoon

  • Salt to taste

  • Mutton stock 4 cups

  • Yogurt 5 cups

  • Cloves 6-8

  • Black cardamoms 2

  • Green cardamoms 6

  • Fennel seed (saunf) powder 3 teaspoons

  • Dry ginger powder (soonth) 3 teaspoons

  • Garlic paste 1 1/2 tablespoons

  • Pure ghee 4 tablespoons

  • Dry mint leaves 1/4 teaspoon


Step 1

Heat sufficient oil in a kadai and deep fry the onions till brown. Cool and grind into a fine paste. Keep the mutton pieces and fat on a wooden block and pound using a wooden mallet.

Step 2

Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to mince again.

Step 3

Add ice cubes so that the meat does not get heated while mincing. Add some water to ice cubes, dip your hands in it and moisten the mince with wet hands.

Step 4

This way you not only moisten the mince but also keep it cool. Again dip your hands in cold water and shape the mince into koftas either round or oval shaped.

Step 5

Cook the koftas for ten to fifteen minutes in the mutton stock. In another pan mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain.

Step 6

Cook the strained mixture with cloves, green cardamoms, black cardamoms and salt to taste on high heat stirring continuously till the mixture changes its colour.

Step 7

Make a paste of fennel powder and dry ginger powder and add to the yogurt mixture. Add brown onion paste and garlic paste diluted in a little stock.

Step 8

Add ghee and continue to cook. Drain the koftas from the stock and add to the gravy. Do not throw away the remaining stock.

Step 9

You can add it to the gravy or use it for some other dish. Simmer for a while and then add crushed dried mint leaves.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.