

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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Rich, aromatic Bheja Masala with soft Sheermal – a soul-satisfying meal for the adventurous palate!

A rich and spicy Mughlai delicacy made from tender goat brain, scrambled with onions, tomatoes, and aromatic spices. This unique dish has a soft, creamy texture and is ready in under 45 minutes, perfect with hot rotis or pav.
Serving size: 1 cup

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.


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Rich, aromatic Bheja Masala with soft Sheermal – a soul-satisfying meal for the adventurous palate!
This mughlai dish is perfect for dinner. With 702.81 calories and 27.61g of protein per serving, it's a nutritious choice for your meal plan.
Clean and Blanch the Brain
Prepare the Masala Base
Cook the Bheja Masala
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)