Saffron Sheermal with Hyderabadi Paneer Tikka Masala

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.

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.

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.

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.

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.

Build the Gravy Base

• In the same pan (or a fresh one), heat the remaining 3 tbsp of oil over medium heat. Add cumin seeds and let them splutter.
• Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
• Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
• Stir in the remaining 0.5 tbsp ginger-garlic paste and slit green chilies. Sauté for one minute until the raw smell disappears.
• Add the tomato puree and cook for 6-8 minutes, until the mixture thickens and you see oil separating at the edges.

Combine and Simmer the Curry

• Reduce the heat to low. Add the ground spice powders: remaining 0.25 tsp turmeric, 0.5 tsp red chili powder, and 1 tsp coriander powder. Stir and cook for 1 minute.
• Add the prepared peanut-sesame-coconut paste. Stir continuously and cook for 3-4 minutes until it is well integrated and aromatic.
• Slowly pour in 1.5 cups of hot water, whisking constantly to prevent lumps. Add the remaining 1 tsp of salt (or to taste) and mix well.
• Bring the gravy to a gentle simmer. Carefully add the cooked paneer tikka cubes.
• Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.

Finish and Garnish

• Crush the kasuri methi between your palms and sprinkle it over the curry. Add the remaining 1 tsp of garam masala and the optional fresh cream.
• Gently stir to combine and cook for one more minute. Do not boil after adding cream.
• Turn off the heat. Garnish with freshly chopped coriander leaves.
• Serve hot with naan, roti, or jeera rice.