Crispy on the outside, soft on the inside, these vibrant green kebabs are packed with spinach, peas, and potatoes. A classic Indian appetizer that's both healthy and delicious, perfect with a side of mint chutney.
A rich and creamy Mughlai lentil dish made with toor dal, yogurt, and a blend of aromatic spices. Its royal flavor and velvety texture make it a perfect centerpiece for a special meal, paired with naan or rice.
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.
About Hara Bhara Kebab, Sultani Dal and Saffron Sheermal
Iron-boosting Hara Bhara Kebab, protein-packed Sultani Dal, and soft Sheermal. An aromatic, feel-good feast!
This awadhi dish is perfect for dinner. With 935.29 calories and 30.880000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
garam masala
0.5 tsp cumin powder
1 tsp salt
12 pcs cashew nuts (halved, for garnish)
0.25 cup vegetable oil (for shallow frying)
Instructions
1
Prepare the vegetables
Blanch the spinach in hot water for 2 minutes, then immediately transfer to ice-cold water. Squeeze out all excess water completely.
Boil the green peas until tender, about 5-7 minutes. Drain.
In a grinder, add the blanched spinach and boiled peas. Pulse a few times to get a coarse paste. Do not over-grind.
2
Make the kebab mixture
In a large bowl, combine the mashed potatoes, the spinach-pea paste, grated paneer, grated ginger, green chilies, and chopped coriander leaves.
Add the dry spices: chaat masala, garam masala, cumin powder, and salt. Mix well.
Heat a small pan and dry roast the besan on low heat for 2-3 minutes until it becomes aromatic. This removes the raw taste.
Add the roasted besan to the vegetable mixture. This will act as a binder. Mix everything together until it forms a non-sticky dough.
3
Shape the kebabs
Lightly grease your palms with oil.
Divide the mixture into 12 equal portions.
Roll each portion into a smooth ball, then flatten it into a round patty, about 1/2 inch thick.
Gently press a cashew half into the center of each kebab.
4
Shallow fry the kebabs
Heat 1/4 cup of oil in a non-stick pan over medium heat.
Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
Fry for 3-4 minutes on each side, until they are golden brown and crisp.
Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process for the remaining kebabs.
5
Serve immediately with mint chutney or your favorite dip.
4
Serving size: 1 cup
293cal
13gprotein
34gcarbs
13gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
1 tsp Salt (Divided, or to taste)
1 cup Curd (Use full-fat and whisked until smooth)
1 tbsp Besan (Chickpea flour, acts as a stabilizer)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal (15-20 minutes)
Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes.
Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
Allow the pressure to release naturally. Open the cooker and use a whisk or an immersion blender to mash the dal until it's smooth and creamy. Set aside.
2
Prepare the Yogurt Base (3 minutes)
In a medium bowl, add the whisked curd.
Add besan, Kashmiri red chili powder, coriander powder, and garam masala to the curd.
Whisk vigorously until the mixture is completely smooth and free of lumps. This step is crucial to prevent the curd from splitting when cooked.
3
Prepare the Tempering (Tadka) (8-10 minutes)
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
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.
Once the ghee is hot, add the cumin seeds, hing, and dried red chilies. Sauté for 30-40 seconds until the seeds splutter and become aromatic.
Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns a deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Combine and Simmer (8-10 minutes)
Reduce the heat to the lowest setting. Slowly pour the prepared yogurt mixture into the pan, stirring continuously and briskly.
Continue to stir and cook the yogurt masala on low heat for 2-3 minutes until it thickens slightly and you see ghee separating at the edges.
Carefully pour this entire tempering mixture into the pressure cooker with the cooked dal.
Add the remaining 0.5 tsp of salt and the crushed kasuri methi. Stir well to combine.
Bring the dal to a gentle simmer over low heat. Let it cook for 5-7 minutes, allowing the flavors to meld. Do not boil vigorously. Adjust consistency with a little hot water if it's too thick.
5
Finishing Touches (2 minutes)
Turn off the heat. Gently stir in the fresh cream for a final touch of richness and a velvety texture.
Garnish with freshly chopped coriander leaves.
Serve the Sultani Dal hot with naan, roti, or steamed basmati rice.
