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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 have shab daig with tandoori roti (meetball with turnip & carrot in curry) using 30 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to prepare Shab Daig with Tandoori Roti (meetball with turnip & carrot in curry):
- Prepare For Kofta (meetball)
- Get Beef Qeema (beef mince)
- Take Dahi (yoghurt)
- Take Lal Mirch powder (red chilli)
- Provide Salt (to taste)
- Get Garam Masala Powder (all spice)
- Take Khkhashash(poppy seeds)
- Use Bhuny Channy (chickpeas)
- Use Piyaz (onion)
- You need Hara Dhania (fresh coriander)
- Get Hari Mirchain (green chillies)
- Provide For Curry
- Use Piyaz medium (onion)
- Use Oil
- Provide Dahi (yoghurt)
- You need Adrak Paste (ginger paste)
- Prepare Lehsun Paste (garlic paste)
- Provide Lal mirch pissi (red chilli powder)
- Take Dhania pissa ( coriander powder
- Get Salt (to taste)
- Provide Haldi (termuric)
- Provide White Saljum (turnip)
- Use Gajar (Carrot)
- You need Choti Elaichi (green cardamom)
- Prepare Bari Elaichi (black cardamom)
- Prepare Long (cloves)
- Provide Kali Mirch (whole black pepper)
- Get Darchini stick (Cinnamon)
- Provide badiyan ka phool (Staranise)
- Prepare To garnish with haradhania & ginger julians
Steps to make Shab Daig with Tandoori Roti (meetball with turnip & carrot in curry):
- 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).
- 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.
- 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.
- 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.
- Prepare curry.take lal mirch,salt, haldi,dhania powder in a bowl & soak in 1/2 cup water for 5-7 minutes.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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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