Kashmiri Anda Curry, Saffron Sheermal and Walnut Chutney

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. 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. 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. 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. 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. 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. 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.

Ingredients

• 1 cup Walnuts (shelled)
• 0.75 cup Hung Curd (Ensure it's thick and not sour. Strain regular curd if needed.)
• 2 pcs Green Chilies (Adjust to your spice preference.)
• 0.25 cup Mint Leaves (Fresh leaves, lightly packed.)
• 2 cloves Garlic
• 0.5 tsp Roasted Cumin Powder (Provides a deeper, nuttier flavor than regular cumin powder.)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
• 2 tbsp Water (As needed for blending.)

Instructions

1. 1

   Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes. This step softens them and makes peeling easier.

2. 2

   Peel the Walnuts: After soaking, drain the water completely. For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.

3. 3

   Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.

4. 4

   Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.

5. 5

   Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste. If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.

6. 6

   Chill and Serve: Transfer the chutney to a serving bowl. For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.