A rich and hearty Mughlai curry featuring tender minced mutton and delicate pieces of liver, slow-cooked in a fragrant blend of whole spices, onions, and tomatoes. This classic dish is perfect with fresh naan or roti.
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.
Soft, aromatic Sheermal with perfectly spiced, iron-boosting Keema Kaleji. A truly hearty, homestyle meal!
This awadhi dish is perfect for breakfast. With 1010.9 calories and 43.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
3 Green Cardamom Pods (Slightly crushed)
0.5 tsp Turmeric Powder (For the curry)
1.5 tsp Kashmiri Red Chili Powder (Adjust to spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.25 tsp Salt (For the curry, adjust to taste)
1 cup Hot Water (For the gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 cups Water (For blanching liver)
Instructions
1
Prepare the Liver
Wash the mutton liver pieces thoroughly. In a small pot, bring 2 cups of water to a rolling boil.
Add 0.25 tsp of turmeric powder and 0.5 tsp of salt to the boiling water.
Carefully add the liver pieces and blanch for exactly 2 minutes. This step is crucial to remove the gamey smell and firm up the liver.
Immediately drain the liver using a colander and set it aside. Do not rinse.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onions. Sauté for 10-12 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. This 'bhuno' process is key to the dish's rich flavor.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3
Build the Masala Base
Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili, coriander, and cumin powder. Stir for 30 seconds to toast them without burning.
Add the tomato puree. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
4
Cook the Keema
Add the mutton keema to the pan. Increase the heat to medium-high.
Using your spoon, break up any lumps of mince. Sauté for 8-10 minutes, stirring continuously, until the keema changes color from pink to brown and is well-browned.
The moisture from the keema should evaporate, and it should be well-integrated with the masala.
5
Incorporate Curd, Liver, and Simmer
Reduce the heat to the absolute lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil separates from the masala again.
Gently fold in the blanched liver pieces and the salt. Sauté for 2 minutes, ensuring the liver is coated in the masala.
Pour in 1 cup of hot water. Stir well and bring the curry to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes, or until the keema is tender and the gravy has reached your desired consistency.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and stir it in.
Garnish generously with freshly chopped coriander leaves.
Let the Keema Kaleji rest, covered, for 5-10 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
Servings4
Serving size: 1 serving
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.
