Dehli Wala style Shaib daigh شب دیگ recipe by morEwish

Sharing family recipes means keeping traditions, culture and people alive, today I am sharing my family recipe of Shab daigh. Its a thick gravy cooked with meatballs, meat and carrots.

Shab actually means night in Urdu, and daigh is a big cooking pot, so as the name suggest, it used to cook in a big pot (to share or for weddings) for whole night.

Today we are not cooking it for whole night but sharing same authentic recipe which will make your kicthen smell aromatic. It is usually cooked in winters, just may be because good red carrots comes in season. Shab daigh is expected to be served as a main dish in big get togethers happening in winters. Or it is served at wedding reception as well. 

Meat balls and carrots are essential part of Shab daigh, but meat can be added too. I grew up eating shab daigh with all three of them, so I added meat as well today. 

  

For Shab daigh recipe I called my aunt (phupho) and she shared the recipe which my grand mother used to make, this recipe lives really close to my heart!  These kind of meals, made with such love, are the ones I still crave.

Video in Urdu:

Video in English:

Ingredients: 

For meat balls: 

Grounded beed 1 lb

Onion 1 small

Green chilies 6-8 or to taste

Cilantro 3-4 tbsp

Garlic 1 tsp

Ginger 1 tsp

Yogurt 2 tbsp

Salt 1 tsp or to taste

Garam masala powder 1 tsp

Nutmeg and mace powder 1/4 tsp

For gravy:

Meat 1/2 - 1 lb

Onion 4 medium

Salt 1 1/2 tsp or to taste

Red chili powder 1 1/2 tsp or to taste

Coriander powder 1 tsp

Ginger 1 tsp

Garlic 1 tsp

Carrots, cut into big cubes 1/2 lb

Yogurt 1 1/2 cup

Oil 1/2 to 1 cup

Garam masla 1/2 tsp

Nutmeg and mace powder 1/4 tsp

Chopped cilantro and sliced ginger for garnishing