

Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
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Creamy, protein-packed Shahi Anda Curry with melt-in-mouth Sheermal - a homestyle feast!

A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
Serving size: 2 eggs(2 eggs and about 1 cup of curry)

A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.

Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.


Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.


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Creamy, protein-packed Shahi Anda Curry with melt-in-mouth Sheermal - a homestyle feast!
This mughlai dish is perfect for dinner. With 730.7099999999999 calories and 23.72g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Eggs
Create the Curry Base (Masala)
Cook the Tomato Masala
Simmer and Finish the Curry
Garnish and Serve
Serving size: 1 piece
Bloom Saffron & Activate Yeast (10 minutes)
Prepare the Dough (15 minutes)
Proof the Dough (60-90 minutes)
Shape the Sheermals (10 minutes)
Cook the Sheermals (15 minutes)
Glaze and Serve (2 minutes)
Serving size: 0.25 cup
Prepare the Onions
Make the Pickling Brine
Assemble the Pickle
Cool, Store, and Serve