Aromatic and flavorful Shabdaig
40 Mins Serves 5
Shabdaig or Shab Deg is a
slow cooker Kashmiri dish. It is said that over time this dish has lost its authenticity.
Many households have invented their own version of this dish. For this very reason, I tried to keep this dish as original as possible.
Traditionally, we cook on low flame overnight with all the ingredients dumped in a heavy-bottomed vessel. This is so aromatic because of cooking on low heat.
That's the major difference
you will notice between slow cooker dishes and quick dishes. They are more
aromatic than quick ones.
I have done a cauliflower and chicken combination of shabdaig. I have taken 1 medium-sized cauliflower and chicken of about 1 kg.
Serve With
served it with boiled rice,
daal, and pickles.
Video Recipe
Ingredients
Chicken - 1 Kg
Ginger
& Garlic paste - 4 tbsps.
Red
Chili Powder - 1 tsp.
Coriander
Powder - 2 tsp.
Salt
- To Taste
Cinnamon
(2 - 3 Sticks)
Clove
(1–2)
Cardamom
(5–6)
Cauliflower
- 1 medium-size
Onion
- 1 Large (thinly sliced & fried to golden brown)
Cooking
Oil
Water
- As Required
Directions
1- Peel Onion, thinly slice them and fry till golden brown. Set aside for later use.
2- In a wok add the first layer of Chicken then sprinkle salt, red chili powder, coriander powder, cinnamon stick, clove, cardamom, and ginger garlic paste. Mix all these well. Simmer for about 1 or two minutes.
3- Now on the top add a layer of cauliflower. Do not mix it or use any spoon after adding cauliflower. Add fried onion on the top pour oil and water.
Submerge everything in water, make sure the level of water
accordingly. Put on the lid and let it cook on low flame for 20 - 30 minutes.
Note:
Do not use a spoon to mix the curry while cooking.
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