A luxurious and creamy egg curry inspired by rich Mughlai flavors. Hard-boiled eggs are simmered in a smooth, fragrant gravy made from cashews, cream, and gentle spices. It's a royal treat that pairs beautifully with naan or jeera rice.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup(1 serving contains 2 eggs and approximately 1 cup of curry.)
433cal
17gprotein
15gcarbs
Ingredients
8 pcs Eggs (Hard-boiled and peeled)
2 pcs Onion (Medium, roughly chopped)
0.25 cup Cashew Nuts (Soaked in warm water for 15 minutes)
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.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Creamy Paste
Using a knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the gravy's flavor. Set aside.
In a blender, combine the roughly chopped onions, drained soaked cashews, and green chillies. Blend into a very smooth paste. Add 2-3 tablespoons of water if needed to facilitate blending.
2
Temper Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they release a pleasant aroma.
3
Sauté the Onion-Cashew Paste
Add the prepared onion-cashew paste to the pan. Reduce the heat to low-medium.
Cook the paste for 8-10 minutes, stirring frequently to prevent it from sticking. Continue cooking until the paste thickens, turns a light golden color, and you see ghee separating from the sides.
4
Add Aromatics and Ground Spices
Stir in the ginger-garlic paste and cook for another 1-2 minutes until its raw smell disappears.
Add the coriander powder, cumin powder, and white pepper powder. Mix well and cook for 1 minute, stirring continuously.
5
Build the Gravy
Reduce the heat to the lowest setting. Add the well-whisked curd and stir vigorously and continuously for 1-2 minutes to prevent it from curdling.
Once the curd is incorporated, slowly pour in the water and add salt. Stir well to combine everything into a smooth gravy.
Bring the gravy to a gentle simmer over medium heat.
6
Simmer with Eggs
Gently slide the slit hard-boiled eggs into the simmering gravy.
Cover the pan and let the curry cook on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
7
Finish with Cream and Garnish
Turn the heat down to the absolute lowest. Stir in the fresh cream, garam masala, and crushed kasuri methi.
Let it simmer very gently for just 1-2 minutes. Avoid boiling the curry after adding cream to prevent it from splitting.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Servings4
Serving size: 1 piece
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.
