Saffron Sheermal with Poached Egg Korma

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.

Finish the Gravy

• Uncover the pan. Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and let it simmer on the lowest possible heat for 1-2 minutes. Do not let it boil. Turn off the heat and keep the gravy warm while you poach the eggs.

Poach the Eggs

• Fill a wide, deep pot with about 3-4 inches of water. Bring it to a gentle simmer over medium heat – you should see small bubbles, but it should not be at a rolling boil. Add the vinegar and a pinch of salt.
• Crack one egg into a small bowl or ramekin. This makes it easier to slide into the water.
• Create a gentle vortex in the water by swirling it with a spoon. Carefully slide the egg into the center of the vortex.
• Poach the egg for 3-4 minutes for a runny yolk and set whites. Cook for 5 minutes for a jammy, soft-set yolk.
• Using a slotted spoon, carefully lift the poached egg out of the water, allowing excess water to drain. Place it on a plate. Repeat the process for the remaining eggs, poaching them in batches of 2-3 at a time.

Assemble and Serve

• To serve, gently reheat the korma gravy if needed. Ladle the hot gravy into four individual serving bowls.
• Carefully place two freshly poached eggs into each bowl of gravy.
• Garnish with freshly chopped coriander leaves.
• Serve immediately with hot naan, roti, or jeera rice to enjoy the runny yolk mixing with the creamy korma.