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)

CraftMyMeals

Shahi Paneer Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare the Pastes (Approx. 10 minutes active, 30 minutes soaking)
- In a small bowl, soak the cashew nuts, blanched almonds, and poppy seeds in 1/2 cup of hot water for at least 30 minutes.
- In a separate saucepan, add the chopped onions and 1 cup of water. Boil for 8-10 minutes until the onions are soft and translucent. Drain the water completely and let the onions cool down.
- Drain the soaked nuts and seeds. Grind them into a very smooth paste using a little fresh water as needed. Scrape the sides of the grinder to ensure a fine consistency. Set aside.
- Grind the cooled, boiled onions into a separate smooth paste. Do not add too much water. Set aside.
2
Sauté Aromatics and Pastes (Approx. 12 minutes)
- Heat ghee in a heavy-bottomed pan or kadai over medium-low heat. Add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they release their aroma.
- Add the boiled onion paste. Cook for 6-7 minutes, stirring frequently, until the paste is cooked through and the raw smell is gone. It's crucial not to let the paste brown to maintain the white color of the gravy.
- Add the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
- Now, add the prepared nut and seed paste. Lower the heat and cook for 4-5 minutes, stirring continuously to prevent it from sticking and burning. Cook until the paste thickens and you see ghee separating from the sides.
3
Build the White Gravy (Approx. 10 minutes)
- Reduce the heat to the absolute lowest. Slowly add the whisked, room-temperature yogurt, stirring vigorously and continuously to prevent it from curdling. Cook for 2-3 minutes until it is well incorporated.
- Gradually pour in the milk while stirring to create a smooth, lump-free gravy. Add salt, sugar, and white pepper powder. Mix well.
- Bring the gravy to a gentle simmer. Cover and cook on low heat for 5-7 minutes, allowing the flavors to meld and the gravy to thicken. Stir occasionally.
4
Finish the Shahi Paneer (Approx. 8 minutes)
- Gently slide the paneer cubes into the simmering gravy. Stir carefully to coat them. Simmer for 4-5 minutes, allowing the paneer to soften and absorb the flavors.
- Stir in the fresh cream and garam masala. Mix gently.
- Finally, add the saffron-infused milk and kewra water. Give it one last gentle stir and cook for just one more minute on low heat. Do not boil the gravy after adding the cream.
- Turn off the heat. Let the Awadhi Shahi Paneer rest for 5-10 minutes before serving. This allows the flavors to deepen. Garnish with silver leaf (vark) or chopped nuts if desired. Serve hot with naan, sheermal, 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.

Awadhi Shahi Paneer with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Awadhi Shahi Paneer

Ingredients

2. Saffron Sheermal

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About Awadhi Shahi Paneer with Saffron Sheermal

Instructions

Ingredients

Instructions