Name: Mint Raita
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Curd (Thick, plain, and chilled); 0.5 cup Mint Leaves (Fresh, packed); 0.25 cup Coriander Leaves (Fresh, packed); 1 pcs Green Chili (Adjust to your spice preference); 1 tsp Roasted Cumin Powder (Freshly ground for best flavor); 0.5 tsp Black Salt (Also known as Kala Namak); 0.25 tsp Salt (Adjust to taste); 0.5 tsp Sugar (Optional, to balance tanginess); 2 tbsp Water (For grinding the paste)

CraftMyMeals

Mughlai Anda Do Pyaza Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Preparation of Onions, Eggs, and Cashew Paste
- Finely chop 2 onions. For the 'Do Pyaza' effect, cut the remaining onion into 1-inch cubes and separate the layers (petals). Keep both separate.
- Gently make a few shallow slits on the hard-boiled eggs with a knife. This helps them absorb the gravy's flavor.
- Heat 1 tbsp of ghee in a pan over medium heat. Add the boiled eggs and sauté for 3-4 minutes, turning occasionally, until they develop a light golden, slightly blistered skin. Remove and set aside.
- Drain the soaked cashews and blend them with 2-3 tbsp of water into a very smooth, fine paste. Set aside.
2
Temper Spices and Sauté Onions
- In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the bay leaf, cinnamon stick, green cardamoms, and cloves.
- Sauté for about 30-40 seconds until the spices release their aroma.
- Add the finely chopped onions and a pinch of salt. Sauté on medium heat for 10-12 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
3
Build the Gravy Base (Masala)
- Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to prevent burning.
- Immediately add the tomato puree. Mix well and cook on medium heat for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
4
Incorporate Creamy Elements
- Turn the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. The mixture should become smooth.
- Once the curd is fully incorporated, add the prepared cashew paste. Continue to cook and stir for another 3-4 minutes until the gravy thickens and becomes glossy.
5
Simmer the Curry
- Pour in 1 cup of warm water, add salt and the optional sugar. Stir well to combine, scraping any bits from the bottom of the pan.
- Bring the gravy to a gentle simmer. Add the fried eggs and the separated onion petals.
- Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld and the eggs to get infused with the gravy.
6
Finishing Touches and Serving
- Turn off the heat. Stir in the garam masala and the crushed kasuri methi.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for at least 5 minutes before serving. This allows the flavors to settle and deepen. Serve hot with naan, roti, or jeera 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.

Mughlai Anda Do Pyaza, Saffron Sheermal and Mint Raita

Nutrition per Serving

Recipes in this Meal

1. Mughlai Anda Do Pyaza

Ingredients

2. Saffron Sheermal

3. Mint Raita

Similar Meals You Might Like

Mughlai Fish Curry with Steamed Basmati Rice

Mutton Chaap, Saffron Sheermal and Mint Chutney

Chicken Malai Tikka, Roomali Roti and Sirke Wale Pyaaz

Mutton Rezala with Laccha Paratha

Chicken Pasanda with Warqi Paratha

Mughlai Chicken with Zafrani Pulao

About Mughlai Anda Do Pyaza, Saffron Sheermal and Mint Raita

Instructions

Ingredients

Instructions

Ingredients

Instructions