Matschgand Recipe

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
    Total Fat
  • 0.8 gm
    Total Fiber
100.0 Gm(100.0 gm) Chicken, Breast
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1.0 Tsp(3.0 gm) Saunf
1/4 Tsp(0.59 gm) Jeera
1/4 Number(0.08 gm) Bay Leaf
1.0 Tsp(2.0 gm) Dhania Powder
1/2 Tsp(0.74 gm) Garam Masala
1/2 Tsp(3.0 gm) Dry Ginger
1/2 Powder Tsp(1.0 gm) Red Chilly
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(4.0 gm) Ghee
1.0 Tsp(3.0 ml) Mustard Oil
200.0 Ml(200.0 ml) Water
  • 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