Recipe by
Total Time:
45-60 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: hard

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How to Make Goashtaba

  • After moistening the palms with a little water and oil, take enough quantity of the prepared minced meat, to make into a 2 inch or 3 inch diameter compact balls.
  • Wash the green mint or green coriander sprigs, after discarding coarse stems and bad leaves. Chop finely and keep aside.
  • Beat the curd, in a steel or glass bowl, after adding the caraway seeds.
  • Peel the garlic cloves and chop these too.
  • In a round bottomed, copper or a heavy steel 'patila' of about 3 litres capacity, boil the prepared minced meat balls, in sufficient water to immerse these wholly.
  • Before boiling starts, add the salt, the aniseed and ginger powders to the water.
  • After half an hour, remove the pot from heat and strain the soup in a bowl and keep the boiled meat balls separately in a plate.
  • Discard the residue left after straining and clean the cooking vessel.
  • Heat the oil in the vessel till the foam disappears.
  • Add ghee, cloves and chopped garlic.
  • Stir again, add the prepared curd and the soup, thoroughly mix together.
  • Go on stirring with a steel or wooden ladle, so that the curd does not crack.
  • When the oil, ghee, curd and soup boil and blend nicely, add the boiled minced meat balls, onion and shallot seasoning.
  • Let it cook on a low heat till the gravy becomes somewhat thick and oil and 'Ghi' begin to show.
  • Now add the garam masala, cinnamon, black cardamom powder, the slightly crushed green cardamoms and the finely chopped green mint or green coriander leaves.
  • Turn the balls with a broad steel spatula.| | 'Goashtaba' is ready to be served hot, along with a delicious gravy.