A luxurious and creamy curry featuring hard-boiled eggs simmered in a rich gravy made from yogurt, nuts, and aromatic spices. This classic Hyderabadi dish is perfect with naan or biryani.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
720cal
29gprotein
28gcarbs
Ingredients
8 pieces Eggs (Hard-boiled and peeled)
2 medium Onions (Thinly sliced)
0.25 cup Neutral Oil (Such as sunflower or canola oil)
1.5 tbsp Ginger-Garlic Paste
2 medium Tomatoes (Pureed)
0.5 cup Curd (Plain, full-fat, whisked until smooth)
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.
Creamy Egg Korma with soft, aromatic Sheermal - a melt-in-mouth, comfort food experience.
This hyderabadi dish is perfect for dinner. With 1119.37 calories and 36.96g of protein per serving, it's a nutritious choice for your meal plan.
58gfat
2 tbsp Desiccated Coconut (Unsweetened)
1 piece Bay Leaf
1 inch piece Cinnamon Stick
3 pieces Green Cardamom Pods (Lightly crushed)
4 pieces Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
1.5 cups Water (Warm, for the gravy)
2 tbsp Fresh Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Eggs and Korma Paste
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes. Drain, cool in ice water, peel, and make a few shallow slits on each egg. Set aside.
In a small bowl, soak cashew nuts, almonds, and khus khus (poppy seeds) in 1/4 cup of warm water for 15-20 minutes.
Transfer the soaked nuts and seeds, along with the desiccated coconut and the soaking water, to a blender. Grind into a very smooth, fine paste. Add a tablespoon more water if needed to facilitate grinding.
2
Fry Onions (Make Birista)
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they are uniformly deep golden brown and crisp. Be careful not to burn them.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a paper towel for garnish. Keep the remaining onions and oil in the pan.
3
Build the Masala Base
Reduce the heat to medium. To the onions in the pan, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until fragrant.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 4-5 minutes, until it thickens and you see oil separating at the edges.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for another minute.
4
Create the Korma Gravy
Lower the heat and add the ground nut and coconut paste to the pan. Stir continuously and cook for 5-7 minutes until the paste is well-cooked, aromatic, and starts to release oil.
Turn the heat to the absolute lowest setting. Add the whisked curd, one tablespoon at a time, stirring constantly and vigorously to prevent it from curdling. Once all the curd is incorporated, cook for 3-4 minutes until oil separates again.
Slowly pour in 1.5 cups of warm water, stirring to combine everything into a smooth gravy. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the slit, hard-boiled eggs into the simmering gravy.
Cover the pan with a tight-fitting lid and let the korma simmer on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors.
Turn off the heat. Stir in the garam masala powder.
Garnish with the reserved crispy fried onions (birista) and freshly chopped coriander leaves.
Let the korma rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or basmati rice.
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.
