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

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The kitchen alone offers you many small means by which energy and money can be saved. It is quite straightforward to live green, all things considered. It's concerning being functional, most of the time.

We hope you got benefit from reading it, now let's go back to shab daig with tandoori roti (meetball with turnip & carrot in curry) recipe. You can cook shab daig with tandoori roti (meetball with turnip & carrot in curry) using 30 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Shab Daig with Tandoori Roti (meetball with turnip & carrot in curry):

1. Use of For Kofta (meetball).
2. Take of Beef Qeema (beef mince).
3. Provide of Dahi (yoghurt).
4. You need of Lal Mirch powder (red chilli).
5. Take of Salt (to taste).
6. Prepare of Garam Masala Powder (all spice).
7. Take of Khkhashash(poppy seeds).
8. You need of Bhuny Channy (chickpeas).
9. Use of Piyaz (onion).
10. Get of Hara Dhania (fresh coriander).
11. Prepare of Hari Mirchain (green chillies).
12. Use of For Curry.
13. Provide of Piyaz medium (onion).
14. Take of Oil.
15. Prepare of Dahi (yoghurt).
16. Provide of Adrak Paste (ginger paste).
17. Take of Lehsun Paste (garlic paste).
18. Use of Lal mirch pissi (red chilli powder).
19. Take of Dhania pissa ( coriander powder.
20. Get of Salt (to taste).
21. Get of Haldi (termuric).
22. Provide of White Saljum (turnip).
23. Use of Gajar (Carrot).
24. Prepare of Choti Elaichi (green cardamom).
25. Use of Bari Elaichi (black cardamom).
26. Provide of Long (cloves).
27. Get of Kali Mirch (whole black pepper).
28. Prepare of Darchini stick (Cinnamon).
29. Take of badiyan ka phool (Staranise).
30. Prepare of To garnish with haradhania & ginger julians.

Instructions to make Shab Daig with Tandoori Roti (meetball with turnip & carrot in curry):

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..

This dish is believed to have originated from Kashmir. "Shab" means night and "daigh" means cooking pot in Urdu language. This dish was left to simmer during the night. Traditionally tandoori roti are made in a tandoor (a pot shaped clay oven). At homes not all of us have tandoors. You can also Serve the tandoori roti plain without adding any butter or ghee.

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