Shami Kebab, Taftan and Coriander Chutney

Ingredients

• 2 cup Maida (All-purpose flour)
• 1 tsp Active Dry Yeast
• 2 tbsp Sugar (Divided)
• 0.75 tsp Salt
• 0.75 cup Warm Milk (Around 110°F / 43°C)
• 3 tbsp Curd (Plain yogurt, at room temperature)
• 4 tbsp Ghee (Melted and divided)
• 0.5 tsp Green Cardamom Powder
• 1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
• 1 tbsp Poppy Seeds (For topping)

Instructions

1. 1

   Activate Yeast & Prepare Saffron Milk

   • In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
   • In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
   • Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
   • Using a spatula or your hands, mix until a shaggy dough forms.
3. 3

   Knead and First Proof

   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
   • Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems included)
• 0.5 cup Mint Leaves (Packed)
• 2 pcs Green Chili (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 clove Garlic (Optional, for a pungent flavor)
• 2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Ice Cold Water (As needed for grinding)

Instructions

1. 1

   Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.

2. 2

   Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.

3. 3

   Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.

4. 4

   Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.