A luxurious Kashmiri delicacy where tender mutton and sweet turnips are slow-cooked in an aromatic, yogurt-based gravy. This royal Mughlai dish is rich, flavorful, and perfect for special occasions.
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
Aromatic, soul-satisfying Shab Deg with warm Girda - a rich and energy-giving homestyle delight!
This kashmiri dish is perfect for breakfast. With 1141.24 calories and 66.2g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs Bay Leaf
1.5 tsp Kashmiri Red Chili Powder (adjust to taste)
2 tsp Fennel Powder
1 tsp Dry Ginger Powder
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1 generous pinch Saffron Strands
2 tbsp Warm Milk (for soaking saffron)
1.5 tsp Salt (or to taste)
4 cups Warm Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Preparation
Wash the mutton pieces thoroughly and pat them dry with paper towels.
Peel the turnips and cut them into large, even-sized quarters.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
2
Brown the Mutton and Turnips
Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the turnip quarters and fry until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same ghee, add the mutton pieces in a single layer, working in batches if necessary to avoid overcrowding. Brown the mutton well on all sides. This searing process is crucial for developing a deep flavor. Remove the browned mutton and set aside.
3
Build the Gravy Base
In the same pot, add the whole spices: bay leaf, black and green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant.
Add the thinly sliced onions and cook, stirring frequently, until they turn a deep golden brown, which can take 12-15 minutes. Be patient as this forms the color and base flavor of the gravy.
Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
4
Incorporate Spices and Yogurt
Reduce the heat to low. Add the powdered spices: Kashmiri red chili, fennel, dry ginger, turmeric, and coriander powder. Stir for 30 seconds to toast them lightly.
Slowly pour in the whisked yogurt, a little at a time, while stirring continuously and vigorously. This prevents the yogurt from curdling. Continue to cook for 5-7 minutes until the masala is well-cooked and you see oil separating at the edges.
5
Slow Cook the Mutton
Return the browned mutton pieces to the pot. Add the salt and stir well to coat the mutton with the masala.
Pour in 4 cups of warm water and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer gently for 2.5 to 3 hours. The mutton should be about 80% cooked and tender.
6
Add Turnips and Finish Cooking
Gently add the fried turnip quarters to the pot.
Cover and continue to simmer for another 45-60 minutes, or until both the mutton and turnips are completely fork-tender and the gravy has thickened to a rich, luscious consistency.
Stir in the garam masala and the saffron-infused milk. Let it simmer for a final 5 minutes to allow the flavors to meld.
7
Rest and Serve
Turn off the heat and let the Shab Deg rest, covered, for at least 20-30 minutes before serving. This resting period is essential for the flavors to deepen.
Garnish with freshly chopped coriander leaves and serve hot with Kashmiri naan, roti, or steamed basmati rice.
Servings
4
Serving size: 1 serving
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.