Matschgand is a dish consisting of cylindrical ground meatballs cooked in a spicy red gravy. It's a popular Kashmiri dish. Because the weather in the region is cold, most Kashmiris prefer to season their food with a lot of spices, which helps to keep the body warm.
Nutrition Information per serve
-
124.8 kcal
-
2.6 gm
-
6.8 gm
-
8.0 gm
-
0.8 gm
- Ingredients
- Steps to Prepare














Prepreparation
Pound 1/8th jeera, 1/4 bay leaf, 1 tsp saunf together and keep it aside.
Preparation
In a bowl, add 100 gm chicken, 1/4th tsp red chilly powder, 1/4th tsp garam masala, 1/2 dhania powder, 1/8th tsp hing, 1/2 dry ginger, grounded powder, 1/8th tsp salt, 1 tsp ghee and mix it well
Make cylindrical shape
Heat oil 1 tsp, 1/8th tsp jeera, add 1/4th tsp red chilly powder, water, 1/2 tsp dhanai powder, 1/4th tsp garam masala, 1/4th tsp dry ginger, 1/8th tsp hing,1/8th tsp salt, grounded powder, 1 tsp coriander leaves, mix it well
Add enough water
cover and cook