Shab Daig with Tandoori Roti (meetball with turnip & carrot in curry)

Name: Shab Daig with Tandoori Roti (meetball with turnip & carrot in curry)
Total time: 3600 s
Yield: 5-6 servings
Cuisine: Pakistani
Ingredients: For Kofta (meetball); 1 kg Beef Qeema (beef mince); 2 Tbsp Dahi (yoghurt); 1 Tbsp Lal Mirch powder (red chilli); 1 Tsp Salt (to taste); 1 Tsp Garam Masala Powder (all spice); 2 Tsp Khkhashash(poppy seeds); 50 gm Bhuny Channy (chickpeas); 1 Piyaz (onion); 1/2 Bunch Hara Dhania (fresh coriander); 6-7 Hari Mirchain (green chillies); For Curry; 3 Piyaz medium (onion); 3/4 cup Oil; 250 gm Dahi (yoghurt); 1 Tbsp Adrak Paste (ginger paste); 1 Tbsp Lehsun Paste (garlic paste); 3 Tsp Lal mirch pissi (red chilli powder); 3 Tsp Dhania pissa ( coriander powder; 1 Tsp Salt (to taste); 1/2 Tsp Haldi (termuric); 2-3 White Saljum (turnip); 2-3 Gajar (Carrot); 4-5 Choti Elaichi (green cardamom); 2 Bari Elaichi (black cardamom); 5 Long (cloves); 7-8 Kali Mirch (whole black pepper); 1 Darchini stick (Cinnamon); 1 badiyan ka phool (Staranise); To garnish with haradhania & ginger julians

Nazia Qureshi @nazia_qureshi

Karachi, Pakistan

#desimeals
Shab Daig !!!an almost forgotten delicacy in the limelight of Nihari,Quorma,Paye, karahi.To me,it might be vanishing as vegetables are becoming unpopular among the new generation.Today i cooked Shabdaig for my kids friend's gettogether & it realymakes me happy to see them all enjoying this veg flavoured curry.Thanku Cookpad for rivaval of a true desimeal.

Nazia Qureshi @nazia_qureshi

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Ingredients

60 minutes

5-6 servings

For Kofta (meetball)
1 kgBeef Qeema (beef mince)
2 TbspDahi (yoghurt)
1 TbspLal Mirch powder (red chilli)
1 TspSalt (to taste)
1 TspGaram Masala Powder (all spice)
2 TspKhkhashash(poppy seeds)
50 gmBhuny Channy (chickpeas)
1Piyaz (onion)
1/2 BunchHara Dhania (fresh coriander)
6-7Hari Mirchain (green chillies)
For Curry
3Piyaz medium (onion)
3/4 cupOil
250 gmDahi (yoghurt)
1 TbspAdrak Paste (ginger paste)
1 TbspLehsun Paste (garlic paste)
3 TspLal mirch pissi (red chilli powder)
3 TspDhania pissa ( coriander powder
1 TspSalt (to taste)
1/2 TspHaldi (termuric)
2-3White Saljum (turnip)
2-3Gajar (Carrot)
4-5Choti Elaichi (green cardamom)
2Bari Elaichi (black cardamom)
5Long (cloves)
7-8Kali Mirch (whole black pepper)
1Darchini stick (Cinnamon)
1badiyan ka phool (Staranise)
To garnish with haradhania & ginger julians

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Steps

60 minutes

1

Take 2 time machine grinded beef qeema to make kofta.grind the bhunny channy to fine powder. (peel off the black cover if present before grinding).
2

Soak Khashkhash in water for 5-10 minutes.aftr soaking,wash it few times in fresh water.khashkhash has dirt in it which should be removed before grinding.soaking will help in settling the dirt at bottom of bowl. Rinse or wash it few times under fresh water by using hands.then grind it on sill or hawan dasta ( pastel&mortal or in grinder.
3

Chop piyaz.chop haradhania+hari mirchain.take qeema in a tray, mix lal mirch,salt,chanapowder,grind khashkhash,chop haradhania,hari mirchain,chop piyaz,dahi & mix well with hands.
4

Take a fistfull of qeema in hand & make round kofta(meetball).if needed moisten hand with oil or water.from 1 kg beef qeema,18-20 kofta can be made depending on size of balls.keep these kofta in tray covered.keep seprated from each other.
5

Prepare curry.take lal mirch,salt, haldi,dhania powder in a bowl & soak in 1/2 cup water for 5-7 minutes.
6

Slice piyaz finaly.add oil in pot,add onion & fry to golden brown.take out fried piyaz from oil.grind (choora choora) piyaz by hands or by using hawan dasta (mortal & pastel).
7

Add adrak lehsun paste(ginger garlic)in oil.fry till colour changes.add sabut garam masala.add masala soaked in water and bhuno (fry) over medium heat. When water dries out,add beaten dahi,fry till dahi blends well.add fried onion paste & fry till oil seprates.
8

Keep flame low.place kofta in curry carefully.add as many kofta as u like.do not use spoon to move kofta only hold pot in hands & turn it sideways to dip kofta in masala.let kofta cook in masala at low to medium flame for 8-10 minutes.
9

Wash & peel saljum (turnip),gajar (carrots).cut saljum in quarters & gajar in thick cubes or thick circles. Add both in kofta curry.and again pick up pot, and move it. (pateeli ko hillain, spoon use nahi karain).add 1 cup water in pot,let them all cook over low-medium heat.saljum&gajar leaves water & will be tender in it. Check in between only by moving the pot.not use spoon.
10

When saljum & gajar are tender & kofta are soft & all incorporates in curry.add little water (a cup or more) to make gravy as required.give a boil over medium heat.adjust consistency as desire. Shab Daig is ready to serve hot with Tandoori roti.enjoy with Cookpad.
11

Always soak khashkhash in water to remove dirt in it.dirt will settle at botom of bowl.ya to hath sy uper sy khashkhas utha lain ya phir bareek channi sy bhi chaan sakty hain.fresh pani sy 3-4 times wash krny sy bhi matti nikal jaye gi.sill py asani sy pisti hy ya hawan dasty sy.grinder sy bhi piss sakti hy.

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Nazia Qureshi @nazia_qureshi

on December 28, 2019 18:45

Karachi, Pakistan

A "Superb Ambassador" at Cookpad, Alhumdulillah! Crafting food, and presenting it beautifully, is my passion. I've worked with magazines and channels for publishing wonderful recipes, and I'm a part of a successful youtube channel. Happy Cooking, Happy Sharing! https://youtu.be/d9ub-HiYu1k