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Recipe by rabz of Dhaka, BD

Today we live in a fast time and shubdeg is no longer made in the traditional way when is used to be cooked all night over low flame coal to give it, it's unique taste.

Ingredients non vegetarian 6 servings

    • 6-7 whole medium size peeled turnips.
    • 1/4 tsp salt
    • oil for shallow frying
    • 1/4 cup ghee
    • 1/2 kg mutton (cut into 5 cm cubes)
    • 1 Onion (thinly sliced and fried till golden, drained)
    • 2 tsp garlic /ginger paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp Garam masala
    • 1 tsp haldi
    • 1/2 caraway seed powder
    • 1/2 tsp cardamom powder
    • 1/2 tsp aniseed powder
    • 2 cup hot water
    • 1/2 cup whipped yoghurt
    • 3 tbsp almond paste
    • 1 cup fresh tomato puree
    • 2 tsp salt
    • 1/4 tsp saffron soaked in 2 tbsp kewra water.


    1. With a fork prick the turnips all over, sprinkle with salt and leave for 10 min
    2. Heat the oil and shallow fry the turnips until golden, set aside.
    3. In a non stick pan heat ghee, add mutton, fried onion, garlic/ginger paste and all the spices. Fry until meat changes colour.
    4. Add yoghurt, almond, salt & tomato puree and toss fry for 3 min.
    5. Pour water and bring to the boil.
    6. Lower the heat & cook till meat is half tender.
    7. Add the turnips and cook over very  low  flame(3-4 hours) with out stirring untill all very soft , tender and moist.
    8. Allow ghee to float to the top of the gravy.
    9. Just before removing add Saffron water and remove from heat.
    10. Serve hot with Kashmiri polau or hot roties.  

    * Subdeg should be stirred only by holding the pot's handle & giving it a circular motion or the turnips will break. The end turnips will look like Gulab jamun.



    Wow, Kashmiri cuisine my favourite since I also belong from there. .



    This is a very esp family dish from my mum's side.