Tender, melt-in-your-mouth bottle gourd dumplings simmered in a rich and creamy tomato-onion gravy. This North Indian classic is a fantastic way to enjoy lauki, turning a simple vegetable into a restaurant-worthy dish.
Prep25 min
Cook40 min
Soak10 min
Servings4
Serving size: 1 serving
327cal
9gprotein
32gcarbs
Ingredients
500 g Lauki (About 1 medium bottle gourd)
1 cup Besan (Gram flour)
4 tsp Ginger Garlic Paste (Divided use)
2 pcs Green Chilli (Finely chopped)
0.5 tsp Ajwain (Carom seeds)
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for koftas, 1/2 tsp for gravy)
1.5 tsp Kashmiri Red Chilli Powder (Divided: 1/2 tsp for koftas, 1 tsp for gravy)
1.25 tsp Garam Masala (Divided: 1/2 tsp for koftas, 3/4 tsp for gravy)
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.
Homestyle Lauki Ke Kofte with soft Sheermal. A gut-friendly and soul-satisfying meal, just like mom's recipe!
This awadhi dish is perfect for dinner. With 726.28 calories and 17.1g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
Salt
(Or to taste, divided)
3 tbsp Coriander Leaves (Chopped, divided)
2 cup Oil (For deep frying)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
2 pcs Onion (Medium-sized, pureed)
3 pcs Tomato (Medium-sized, ripe, pureed)
12 pcs Cashews (Soaked in warm water for 15 mins, then ground to a smooth paste)
1.5 tsp Coriander Powder
1.5 cup Water (Including reserved lauki water)
1 tsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (Optional, for a richer gravy)
Instructions
1
Prepare the Kofta Mixture
Peel, wash, and finely grate the lauki (bottle gourd).
Squeeze the grated lauki very tightly between your palms to remove all excess water. This is a crucial step. Reserve the squeezed-out water for the gravy.
In a mixing bowl, combine the squeezed lauki, besan, 1 tsp ginger-garlic paste, chopped green chillies, and ajwain.
Add the spices for the koftas: 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp garam masala, and 1/2 tsp salt.
Add 2 tbsp of chopped coriander leaves and mix everything well to form a thick, dough-like mixture. Do not add any extra water.
2
Fry the Koftas
Heat 2 cups of oil in a kadai or deep pan over a medium flame.
Once the oil is moderately hot, moisten your hands and shape the mixture into small, smooth, round balls (about 1-inch in diameter).
Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
Fry for 6-7 minutes, turning them gently, until they are evenly golden brown and crisp on all sides.
Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3
Start the Gravy Base
In a separate large pan or kadai, heat 2 tbsp of oil over medium heat.
Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until the seeds splutter and become fragrant.
Add the onion puree and cook for 8-10 minutes, stirring frequently, until it turns golden brown and the raw smell disappears.
Add the remaining 3 tsp of ginger-garlic paste and sauté for another minute until fragrant.
4
Cook the Masala
Stir in the tomato puree. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices for the gravy: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1.5 tsp coriander powder, and 1 tsp salt. Mix well and cook for 2 minutes.
Add the prepared cashew paste. Stir continuously and cook for another 2-3 minutes until well combined.
5
Finish the Gravy and Serve
Pour in the reserved lauki water along with about 1 to 1.5 cups of fresh water, depending on your desired consistency. Whisk well to ensure there are no lumps.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes for the flavors to meld together.
Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 3/4 tsp of garam masala and the optional fresh cream. Stir well and cook for one more minute.
Just before serving, turn the heat to low and gently add the fried koftas to the hot gravy. Let them simmer for only 1-2 minutes to absorb the flavors without becoming soggy.
Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve immediately with hot roti, naan, or jeera 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.
