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)

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Hyderabadi Egg Masala Recipe - South Indian Lunch | CraftMyMeals

Instructions

1
Prepare Eggs & Birista (Fried Onions)
- Make a few shallow slits on the peeled, hard-boiled eggs. In a pan, heat 1 tsp of ghee, add a pinch of turmeric and red chili powder, and gently sauté the eggs for 2-3 minutes until lightly golden. Set aside.
- In a deep pan (kadai), heat 1.5 cups of oil over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are uniformly deep golden brown and crisp. Do not burn them.
- Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool.
2
Create the Masala Paste
- Take half of the cooled birista and the soaked, drained cashew nuts.
- Transfer them to a blender jar. Add 3-4 tablespoons of water.
- Blend to a smooth, fine paste. Set this paste aside for later.
3
Cook the Gravy Base
- Heat the remaining 3 tbsp of ghee in a pan over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-40 seconds until fragrant.
- Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the puree thickens and you see ghee separating at the edges.
- Add the spice powders: red chili powder, turmeric powder, and coriander powder. Sauté for another minute until well combined.
4
Build the Creamy Gravy
- Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously and vigorously for 2 minutes to prevent it from splitting. Cook until the ghee starts to surface again.
- Add the prepared onion-cashew paste and salt. Mix well and cook for 3-4 minutes, stirring often, until the paste is cooked through.
- Pour in 1.5 cups of warm water. Stir to combine everything and bring the gravy to a gentle simmer.
5
Simmer, Garnish, and Serve
- Gently place the sautéed eggs into the simmering gravy.
- Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the rich flavors of the masala.
- Turn off the heat. Crush the remaining birista with your hands and sprinkle it over the curry.
- Garnish with garam masala, chopped coriander leaves, and mint leaves. Give it a final gentle stir.
- Let the curry rest for 5-10 minutes before serving hot with naan, roti, or steamed 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.

Hyderabadi Egg Masala with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Hyderabadi Egg Masala

Ingredients

2. Saffron Sheermal

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About Hyderabadi Egg Masala with Saffron Sheermal

Instructions

Ingredients

Instructions