Gushtaba with Mushrooms is a delightful twist on the traditional delicacy that typically features spiced meatballs in a rich yogurt-based gravy. This innovative fusion dish introduces earthy mushrooms to the mix, adding a depth of flavor and texture that elevates the culinary experience. The succulent gushtaba, traditionally made with minced meat, is now complemented by the savory umami of mushrooms, creating a harmonious marriage of ingredients. The dish is infused with aromatic spices like cloves, cardamom, and cinnamon, while the creamy yogurt base imparts a luxurious and velvety consistency.
Each bite is a symphony of flavors, blending the meaty goodness of gushtaba with the unique essence of mushrooms, making it a delightful and contemporary rendition of a classic dish. Whether served with steamed rice or warm naan bread, Gushtaba with Mushrooms promises to be a culinary adventure that tantalizes the taste buds and pays homage to the rich gastronomic heritage.
INGREDIENTS :
| FOR THE MEAT BALLS – 500g minced mutton or beef1 – 357 gram (Aloha Mushroom), – 1 large onion, finely chopped – 2-3 green chilies, finely chopped – 2 table spoon ginger-garlic paste – 1/2 cup fresh coriander, chopped – 1/2 cup fresh mint, chopped – 1/2 cup yogurt – Salt to taste – Oil or ghee for frying | FOR THE GRAVY – 2 cups yogurt, whisked – 1 cup mushrooms, sliced – 2 onions, finely chopped – 2 tomatoes, pureed – 2 tablespoon ginger-garlic paste – 1/2 cup cashew nuts, soaked and ground to a paste – 1/2 cup cream – 1/2 tsp turmeric powder – 1 tsp red chili powder – 1 tsp coriander powder – 1 tsp gram masala – Salt to taste – Fresh coriander for garnish |
| INSTRUCTIONS: FOR THE MEAT BALLS In a large bowl, combine minced meat, grated paneer, chopped onions, green chilies, ginger-garlic paste, fresh coriander, fresh mint, and yogurt. Mix the ingredients well and form small meatballs. Heat oil or ghee in a pan and fry the meatballs until golden brown. Set aside. |
FOR THE GRAVY
- In a separate pan, heat oil or ghee. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
- Add Aloha sliced mushrooms and cook for 3-4 minutes.
- Lower the heat and add whisked yogurt, stirring continuously to avoid curdling.
- Add cashew nut paste and cream, stirring well to combine.
- Add the fried meatballs and simmer for 15-20 minutes until the flavors meld together.
- Sprinkle gram masala and garnish with fresh coriander.
Serve Gushtaba with Mushrooms hot with naan or steamed rice. This fusion dish combines the richness of traditional Gushtaba with the earthy flavors of mushrooms for a delightful culinary experience. Enjoy your meal!
Source: Traditional recipes, google AI, Wikipedia, all recipes from twitter.