A rich and aromatic slow-cooked stew made from mutton trotters. The bones and cartilage release gelatin, creating a nourishing, soupy curry that's perfect with fresh naan or roti. A true Mughlai delicacy.
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.
Rich, gut-friendly Mutton Paya with soft, aromatic Sheermal – a truly soul-satisfying comfort food!
This mughlai dish is perfect for lunch. With 1135.77 calories and 65.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Or to taste)
2 pieces Bay Leaf
1 inch Cinnamon Stick
4 pods Green Cardamom
4 pieces Cloves
0.5 tsp Black Peppercorns
6 cups Water (For pressure cooking)
3 tbsp Coriander Leaves (Chopped, for garnish)
1 inch Ginger (Cut into juliennes, for garnish)
2 pieces Green Chili (Slit lengthwise, for garnish)
1 piece Lemon (Cut into wedges, for serving)
Instructions
1
Pressure Cook the Trotters and Prepare the Broth
Place the thoroughly cleaned mutton trotters in a large pressure cooker.
Add 6 cups of water, 1 tsp of salt, turmeric powder, bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Secure the lid and cook on high heat for 1 whistle (about 10 minutes).
Reduce the heat to low and let it cook for 70-80 minutes, or until the trotters are exceptionally tender and the meat is falling off the bone.
Allow the pressure to release naturally. Carefully open the cooker, strain the broth (yakhni), and set both the broth and the cooked trotters aside.
2
Prepare the Curry Base (Masala)
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep, even golden brown (birista). Remove half the fried onions and set aside for garnish.
To the remaining onions in the pot, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Lower the heat, then add the red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Stir for 30 seconds to toast the spices without burning them.
3
Combine and Simmer
Ensure the heat is on low. Add the whisked curd to the pot, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Continue to cook the masala for another 5-7 minutes, stirring occasionally, until the ghee starts to separate at the edges.
Gently add the cooked trotters and the reserved broth to the pot. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld beautifully.
4
Finish, Garnish, and Serve
Turn off the heat and stir in the garam masala powder.
Garnish generously with chopped coriander leaves, ginger juliennes, slit green chilies, and the reserved fried onions.
Serve the Mutton Paya piping hot with fresh naan, khamiri roti, or steamed rice. Offer lemon wedges on the side for a fresh, zesty squeeze.
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.
