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 Veg Korma Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Prepare the Korma Paste
- Heat 1 tbsp of oil in a pan over medium heat. Add the thinly sliced onion and fry for 8-10 minutes, stirring occasionally, until deep golden brown and crisp. Remove with a slotted spoon and set aside.
- In a blender jar, combine the fried onions, soaked and drained poppy seeds, soaked and drained cashews, desiccated coconut, green chilies, ginger, and garlic.
- Add about 1/4 cup of water and blend to a very smooth, fine paste. Scrape down the sides as needed. Set this korma paste aside.
2
Sauté the Vegetables
- In the same pan, heat another 1 tbsp of oil. Add the mixed vegetables and a pinch of salt.
- Sauté on medium-high heat for 5-7 minutes until the vegetables are lightly browned and about 70% cooked. They should still have a slight crunch.
- Remove the vegetables from the pan and set them aside.
3
Cook the Gravy Base
- Add the remaining 2 tbsp of oil to the pan. Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
- Add the finely chopped onion and cook for 4-5 minutes until soft and translucent.
- Add the prepared korma paste to the pan. Cook on low-medium heat for 10-12 minutes, stirring frequently. The paste will thicken, darken slightly, and oil will start to separate from the sides. This step is crucial for flavor.
- Stir in the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for another minute until the raw smell of the spices disappears.
4
Combine and Simmer
- Reduce the heat to the lowest setting. Slowly pour in the whisked yogurt while stirring continuously to prevent it from curdling. Cook for 2-3 minutes until the yogurt is fully incorporated and you see oil specks on the surface.
- Add the sautéed vegetables back into the pan, along with the salt and 1.5 cups of warm water. Stir everything together gently.
- Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 10-12 minutes, or until the vegetables are tender and the gravy has reached your desired consistency.
- Stir in the garam masala and turn off the heat.
5
Garnish and Serve
- Let the korma rest for 5 minutes before serving. This allows the flavors to meld.
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, sheermal, roti, or basmati 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 Vegetable Korma with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Hyderabadi Vegetable Korma

Ingredients

2. Saffron Sheermal

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About Hyderabadi Vegetable Korma with Saffron Sheermal

Instructions

Ingredients

Instructions