A rich and creamy Mughlai curry featuring hard-boiled eggs simmered in a fragrant sauce of yogurt, cashews, and golden onions. This royal dish is mildly spiced and pairs perfectly with naan or pulao for a luxurious meal.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs with about 1 cup of gravy)
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.
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
Creamy, aromatic Shahi Anda Korma with melt-in-mouth Sheermal & tangy Mint Raita. A protein-packed delight!
This mughlai dish is perfect for lunch. With 839.7900000000001 calories and 29.3g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
1 tsp Kashmiri Red Chili Powder (for color, not intense heat)
1.5 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.75 cup Water (divided, use warm water for gravy)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Korma Pastes
Soak cashews in 1/4 cup of warm water for 15-20 minutes. Grind into a very smooth paste, adding a little more water if needed. Set aside.
Heat 2 tbsp of ghee in a wide pan or kadai. Add the thinly sliced onions and fry on medium-low heat for 12-15 minutes, stirring frequently, until they are uniformly deep golden brown and crisp (this is called 'birista').
Remove the fried onions, drain excess ghee, and let them cool completely. Once cool, crush them or grind them into a coarse paste with 1-2 tbsp of water. Set aside.
2
Sauté the Eggs
Gently prick the hard-boiled eggs all over with a fork or toothpick. This helps them absorb the gravy.
In the same pan with the remaining ghee, add the pricked eggs. Sauté on medium heat for 2-3 minutes until they develop a light golden, slightly blistered skin. Remove and set aside.
3
Temper Spices and Aromatics
To the same pan, add the remaining 2 tbsp of ghee if needed. On low-medium heat, add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick.
Sauté for about 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
4
Build the Gravy Base
Turn the heat to low. Add the spice powders: Kashmiri red chili powder, coriander powder, and turmeric powder. Stir for 20 seconds.
Immediately add the ground onion (birista) paste and cook for 3-4 minutes, stirring, until the ghee starts to separate from the paste.
Add the smooth cashew paste and cook for another 2-3 minutes, stirring continuously to prevent it from sticking.
5
Incorporate Yogurt and Simmer
Reduce the heat to the absolute lowest. Add the whisked curd (yogurt) gradually, stirring constantly and vigorously to prevent it from splitting. Cook for 2-3 minutes until well incorporated.
Pour in 1.5 cups of warm water and add salt. Mix well to form a smooth gravy. Bring it to a gentle simmer.
Cover the pan and let the gravy cook on low heat for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
6
Finish and Garnish
Gently slide the sautéed eggs into the simmering gravy.
Cover and cook for another 4-5 minutes on low heat, allowing the eggs to soak in the flavors.
Turn off the heat. Stir in the garam masala and the optional kewra water for a royal fragrance.
Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or pulao.
Servings4
Serving size: 1 piece
399cal
8gprotein
56gcarbs
15gfat
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.
