Name: Saffron Sheermal
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Yield: 4 servings
Cuisine: mughlai
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)

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Kashmiri Rogan Josh Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare the Spice Paste
- In a small bowl, whisk the room-temperature curd until completely smooth.
- Add the Kashmiri red chili powder, fennel powder, and dry ginger powder to the curd. Mix thoroughly to create a uniform, lump-free paste. Set aside.
2
Sear the Mutton
- Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Once the ghee is hot, add the mutton pieces in a single layer, ensuring not to overcrowd the pot. Work in batches if necessary.
- Sear the mutton for 5-7 minutes, turning occasionally, until it is well-browned on all sides. This step is crucial for developing deep flavor.
- Remove the seared mutton with a slotted spoon and set it aside on a plate.
3
Build the Aromatic Base
- In the same pot, reduce the heat to medium. Add the bay leaves, black and green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they release their aroma.
- Add the thinly sliced onions and cook for 10-12 minutes, stirring frequently, until they are soft and have turned a deep golden brown.
- Stir in the ginger paste and garlic paste. Cook for another minute until their raw smell disappears.
4
Incorporate the Yogurt Masala
- Reduce the heat to the absolute lowest setting. Add the hing and give it a quick stir.
- Very slowly, pour the curd-spice mixture into the pot, stirring continuously and vigorously. This prevents the curd from splitting or curdling.
- Continue cooking on low heat for 5-7 minutes, stirring often, until the masala darkens in color and you see oil separating from the mixture at the edges.
5
Slow Cook the Curry
- Return the seared mutton pieces to the pot. Stir well to coat the meat evenly with the masala.
- Pour in 2 cups of hot water and add the salt. Stir everything together.
- Increase the heat to bring the curry to a gentle boil, then immediately reduce the heat to the lowest setting.
- Cover the pot with a tight-fitting lid and let it simmer for 80-90 minutes, or until the mutton is fork-tender. Stir every 20-25 minutes to prevent it from sticking to the bottom.
6
Finish and Serve
- Once the mutton is cooked through, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
- Cover the pot again and let the Rogan Josh rest for at least 10-15 minutes. This allows the flavors to meld and the signature red oil ('rogan') to float to the surface.
- Serve hot with steamed basmati rice or fresh naan bread.

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.

Rogan Josh with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Rogan Josh

Ingredients

2. Saffron Sheermal

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About Rogan Josh with Saffron Sheermal

Instructions

Ingredients

Instructions