A luxurious North Indian curry where stuffed paneer triangles are shallow-fried and simmered in a rich, creamy tomato and cashew gravy. Perfect for special occasions, this dish is a true restaurant-style treat.
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.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Paneer Pasanda, Saffron Sheermal and Kachumber Salad
Flavorful Paneer Pasanda with soft Sheermal. This protein-packed, perfectly spiced meal is a true delight.
This mughlai dish is perfect for dinner. With 998.99 calories and 32.72g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
4 tbsp Oil (for shallow frying)
2 pc Onion (medium, roughly chopped)
3 pc Tomato (medium, roughly chopped)
6 clove Garlic
1 tbsp Ghee
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pc Green Cardamom
4 pc Clove
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder
2 tsp Coriander Powder
0.25 cup Curd (whisked until smooth)
3 tbsp Fresh Cream
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
0.5 tsp Sugar
Instructions
1
Prepare the Paneer and Stuffing
Cut the 400g paneer block into 8 thick triangles. Carefully make a slit in the center of each triangle to form a pocket, ensuring you don't cut all the way through.
In a mixing bowl, combine the 50g crumbled paneer, 2 tbsp chopped cashews, raisins, green chili, 0.5 inch grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
Gently stuff this filling into the paneer pockets. Do not overstuff.
2
Coat and Shallow-Fry the Paneer
In a small bowl, whisk together the corn starch and 3 tbsp water to create a thin, lump-free slurry.
Carefully dip each stuffed paneer triangle into the slurry, letting any excess drip off. This light coating helps seal the filling.
Heat 4 tbsp of oil in a wide, non-stick pan over medium heat. Once hot, gently place the coated paneer triangles in the pan.
Shallow-fry for 2-3 minutes per side, until they are crisp and golden brown. Remove and place them on a plate lined with a paper towel to absorb excess oil. Set aside.
3
Make the Gravy Base Paste
In a separate pan, heat 2 tbsp of oil. Add the chopped onions, tomatoes, garlic cloves, 1-inch ginger, and the soaked cashews (drain the water first).
Sauté on medium heat for 10-12 minutes until the onions become translucent and the tomatoes turn soft and pulpy.
Turn off the heat and allow the mixture to cool down completely. This is crucial for a smooth blend.
Transfer the cooled mixture to a high-speed blender and grind to a very smooth, fine paste. Add a few tablespoons of water if needed to facilitate blending.
4
Cook the Gravy
In the same pan (or a clean one), heat 1 tbsp of ghee. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Pour the blended onion-tomato paste into the pan. Cook on medium-low heat, stirring frequently, for about 8-10 minutes. The paste will thicken and you'll see oil separating from the sides.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for another 1-2 minutes until the raw aroma of the spices is gone.
5
Finish the Curry
Reduce the heat to the lowest setting. Add the well-whisked curd and stir continuously for 2 minutes to prevent it from curdling.
Pour in 1.5 cups of water, add 1 tsp salt and sugar. Mix well and bring the gravy to a gentle simmer.
Cover and cook for 5-7 minutes, allowing the gravy to thicken slightly.
Stir in the fresh cream until well combined.
Gently slide the fried paneer triangles into the gravy. Add the crushed kasuri methi and garam masala.
Stir very gently to coat the paneer. Simmer for just 2 more minutes. Avoid overcooking as it can make the paneer tough.
6
Garnish and Serve
Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
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.
