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Gushtaba (Kashmiri Yogurt Meatballs)

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Ingredients

Adjust Servings:

	For the Meatballs
	500 g Boneless mutton (preferably leg)
	50 g Fat from mutton (optional, for richness)
	1 tsp Ginger powder
	1½ tsp Fennel powder
	Salt – to taste
	½ tsp Green cardamom powder
	A pinch of baking soda
	Water – as needed
	For the Yogurt Gravy
	2 cups (well beaten) Thick curd/yogurt
	3 tbsp Ghee or mustard oil
	1 tsp Dry ginger powder
	2 tsp Fennel powder
	4 Green cardamoms
	4 Cloves
	1 small piece Cinnamon stick
	1 Bay leaf
	Asafoetida (hing) – a pinch
	Salt – to taste
	2 cups Water

Nutritional information

~450–500 kcal

Calories

~35–40 g

Protein

~35–40 g

Fat

~10–15 g

Carbohydrates

~1–2 g

Fiber

~5 g

Sugars

~300–400 mg

Sodium

~70–80 mg

Cholesterol

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Gushtaba (Kashmiri Yogurt Meatballs)

Name: Gushtaba (Kashmiri Yogurt Meatballs)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: Boneless mutton (preferably leg): 500 g; Fat from mutton (optional, for richness): 50 g; Ginger powder: 1 tsp; Fennel powder: 1½ tsp; Salt – to taste; Green cardamom powder: ½ tsp; A pinch of baking soda; Water – as needed; Thick curd/yogurt: 2 cups (well beaten); Ghee or mustard oil: 3 tbsp; Dry ginger powder: 1 tsp; Fennel powder: 2 tsp; Green cardamoms: 4; Cloves: 4; Cinnamon stick: 1 small piece; Bay leaf: 1; Asafoetida (hing) – a pinch; Salt – to taste; Water: 2 cups

Tender mutton meatballs in creamy yogurt gravy

Features:

Cuisine:

Indian

Gushtaba is a traditional Kashmiri dish featuring soft, spiced mutton meatballs cooked in a creamy yogurt-based gravy. Rich, aromatic, and full of royal flavor, it's a signature of Kashmiri cuisine, usually served on festive occasions.

1 hour 30 minutes
Serves 4
Medium

Ingredients

For the Meatballs
500 g Boneless mutton (preferably leg)
50 g Fat from mutton (optional, for richness)
1 tsp Ginger powder
1½ tsp Fennel powder
Salt – to taste
½ tsp Green cardamom powder
A pinch of baking soda
Water – as needed
For the Yogurt Gravy
2 cups (well beaten) Thick curd/yogurt
3 tbsp Ghee or mustard oil
1 tsp Dry ginger powder
2 tsp Fennel powder
4 Green cardamoms
4 Cloves
1 small piece Cinnamon stick
1 Bay leaf
Asafoetida (hing) – a pinch
Salt – to taste
2 cups Water

Directions

Gushtaba is a cherished and royal dish from Kashmiri cuisine, often served at the end of a traditional Wazwan feast. This aromatic recipe features tender mutton meatballs, which are carefully minced and seasoned with a blend of aromatic spices, then simmered in a rich, creamy yogurt gravy. The dish is known for its velvety texture and bold, flavorful taste, making it a favorite during special occasions and festive celebrations in Kashmir.

The preparation of Gushtaba requires patience, but the results are well worth it. The meatballs are delicately cooked to perfection, absorbing the flavors of the gravy while maintaining their juicy tenderness. The yogurt gravy is subtly spiced with ingredients like fennel, ginger, and cardamom, creating a deliciously complex flavor profile that perfectly complements the mutton.

Traditionally enjoyed with Kashmiri rice or naan, Gushtaba is more than just a meal—it’s an experience that brings a piece of Kashmiri hospitality to your dining table. Whether you’re celebrating a special occasion or craving something indulgent, this dish is sure to leave a lasting impression.

Disclaimer: Nutritional values are approximate and may vary based on ingredient choices, portion sizes, and cooking methods. For specific dietary needs or concerns, it is recommended to consult a nutritionist or health professional. This recipe is intended for informational purposes only.

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Steps

1 Done	Prepare the Mutton Paste Wash and pat dry the mutton. Mince it very finely (traditionally pounded on stone, but you can use a food processor). Add fat (if using), ginger powder, fennel powder, cardamom powder, salt, and baking soda. Pound or blend until you get a smooth, sticky paste.
2 Done	Shape the Meatballs Wet your hands with water. Make smooth balls (about the size of a golf ball). Set aside.
3 Done	Pre-Cook the Meatballs Boil water in a pot with a pinch of salt and a little asafoetida. Drop the meatballs gently and simmer for 10–15 minutes. Remove the meatballs carefully and set aside. Reserve the water (meat stock).
4 Done	Prepare the Yogurt Gravy Heat ghee or oil in a pan. Add cardamom, cinnamon, cloves, and bay leaf. Sauté till aromatic. Add beaten curd slowly, stirring continuously. Add fennel powder, ginger powder, salt, and a pinch of hing. Cook the yogurt mixture on low heat until it thickens slightly.
5 Done	Combine Meatballs and Gravy Add the reserved meat stock to the gravy and bring to a gentle boil. Add the cooked meatballs gently. Simmer everything together for 15–20 minutes on low heat. The gravy should be rich and flavorful.
6 Done	🌿 Serving Suggestion Serve hot with steamed Kashmiri rice or naan. Traditionally served as a royal dish in Wazwan (Kashmiri feasts), Gushtaba is often the final dish before dessert.

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.