Name: Saffron Sheermal
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 cup All-Purpose Flour (Also known as Maida); 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C); 4 tbsp Ghee (Melted and divided); 2 tbsp Sugar (Use granulated sugar); 0.25 tsp Saffron Strands (A generous pinch); 1 tsp Instant Yeast; 0.5 tsp Salt; 0.5 tsp Kewra Water (Optional, for authentic fragrance)

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Anda Changezi & Sheermal Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Fry Eggs & Prepare Cashew Paste
- Take the hard-boiled and peeled eggs. Use a fork or toothpick to prick them all over. This prevents them from bursting in hot oil and helps them absorb the gravy.
- Heat 4 tbsp of oil in a kadai or pan over medium heat. Carefully slide in the pricked eggs and shallow-fry for 4-5 minutes, turning occasionally, until they develop a light golden, slightly crisp layer. Remove with a slotted spoon and set aside.
- Drain the soaked cashews and grind them with 2-3 tablespoons of water in a small blender jar to a very smooth, fine paste. Set aside.
2
Prepare the Masala Base
- In the same kadai, add 3 tbsp of ghee. Once it's hot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for 30-40 seconds until the spices become fragrant.
- Add the finely chopped onions and sauté on medium heat for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
- Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
3
Cook the Gravy
- Lower the heat and add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
- Pour in the tomato puree and add salt. Mix well. Cook on medium heat for 8-10 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
- Stir in the prepared cashew paste. Cook for another 2-3 minutes, stirring continuously as the paste can stick to the bottom of the pan.
4
Combine and Simmer
- Reduce the heat to the lowest setting. Add the whisked curd, stirring constantly and vigorously for 1-2 minutes to prevent it from curdling. Cook until it is well incorporated.
- Pour in 1 cup of warm water, stir to combine, and bring the gravy to a gentle simmer.
- Gently place the fried eggs into the gravy. Cover the kadai and let it simmer on low heat for 5-7 minutes, allowing the eggs to soak in the flavors of the curry.
5
Finish and Serve
- Uncover the pan. Crush the kasuri methi between your palms and sprinkle it over the curry. Add the garam masala and fresh cream. Stir gently to combine.
- Cook for just one more minute, then turn off the heat. Do not over-boil after adding cream.
- Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes for the flavors to meld. Serve hot with naan, roti, or jeera rice.

Ingredients

2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1
Bloom Saffron & Activate Yeast (10 minutes)
- In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
- In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
- Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
- Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
- Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
- Gently punch down the risen dough to release the air.
- Divide the dough into 4 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
- Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
- Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
- Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
- Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
- Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
- As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
- Serve warm with rich curries like korma, nihari, or enjoy on its own.

Anda Changezi with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Anda Changezi

Ingredients

2. Saffron Sheermal

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About Anda Changezi with Saffron Sheermal

Instructions

Ingredients

Instructions