A luxurious and creamy Mughlai curry where soft paneer cubes are simmered in a fragrant white gravy made from cashews, yogurt, and aromatic spices. This royal treat is perfect for a special meal or celebration.
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.
Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
About Paneer Korma, Saffron Sheermal and Vegetable Pulao
Creamy Paneer Korma with aromatic Vegetable Pulao. A comfort food delight that's truly special!
This mughlai dish is perfect for dinner. With 1160.3200000000002 calories and 31.22g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch stick Cinnamon
1.5 tsp Coriander Powder
0.5 tsp White Pepper Powder (use black pepper if unavailable)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.5 tsp Sugar (balances the tanginess)
2 tbsp Fresh Cream (optional, for richness)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
1.5 cup Water (adjust for desired consistency)
Instructions
1
Prepare the Korma Paste
Soak cashews in 1/2 cup of hot water for at least 15-20 minutes to soften them.
In a saucepan, combine the chopped onions, green chilies, and 1 cup of water. Bring to a boil and cook for 8-10 minutes until the onions are soft and translucent.
Drain the water from the onions and let them cool down for a few minutes.
Transfer the boiled onions and the soaked cashews (along with their soaking water) to a blender. Blend until you get a very smooth, fine paste. Set aside.
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: bay leaf, green cardamom pods, cloves, and cinnamon stick.
Sauté for about 30-40 seconds until they become fragrant and release their aroma.
3
Sauté Aromatics and Paste
Add the ginger-garlic paste and sauté for 1 minute until its raw smell disappears.
Add the prepared onion-cashew paste to the pan. Cook on medium-low heat for 7-8 minutes, stirring frequently to prevent it from sticking.
Continue cooking until the paste thickens, darkens slightly, and starts to leave the sides of the pan.
Add the ground spices: coriander powder, white pepper powder, salt, and sugar. Mix well and cook for another minute.
4
Build the Gravy
Reduce the heat to the lowest setting. Add the well-whisked curd (yogurt) to the pan, a little at a time, while stirring continuously. This prevents the curd from splitting.
Once the curd is fully incorporated, cook for 2-3 minutes until you see specks of ghee separating from the masala.
Slowly pour in 1.5 cups of water, stirring constantly to create a smooth, lump-free gravy. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the paneer cubes into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the paneer to absorb the flavors of the korma.
Stir in the garam masala and optional fresh cream and kewra water. Mix gently and cook for just one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving for the flavors to meld.
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.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.