A traditional Mughlai delight, this is a mildly sweet and soft leavened flatbread. Infused with the delicate aroma of saffron and cardamom, its rich, flaky texture pairs perfectly with hearty kormas and kebabs.
A stunning centerpiece dish where a whole cauliflower is blanched, marinated, fried until golden, and then simmered in a rich, creamy, and aromatic Mughlai gravy. Perfect for celebrations and special family dinners.
Melt-in-mouth Vegan Sheermal with aromatic, creamy Gobhi Musallam Gravy - pure soul-satisfying comfort!
This awadhi dish is perfect for breakfast. With 601.15 calories and 15.98g of protein per serving, it's a high-fiber option for your meal plan.
8gfat
Milk
(for brushing while cooking)
Instructions
1
Activate Yeast & Infuse Saffron
In a small bowl, take 1/4 cup (60 ml) of the warm milk. Stir in the sugar and active dry yeast. Set aside for 5-7 minutes until the mixture becomes frothy.
In another small bowl, take 2 tablespoons of warm milk and soak the saffron strands in it. Let it sit to release its color and aroma.
2
Prepare the Dough
In a large mixing bowl, combine the sifted maida, salt, and cardamom powder. Mix well.
Create a well in the center. Pour in the frothy yeast mixture, the saffron-infused milk, 3 tablespoons of melted ghee, and the optional kewra water.
Start mixing, gradually adding the remaining warm milk to form a soft, pliable dough. The dough should be soft but not sticky to the touch.
3
Knead and Proof the Dough
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
Let it rest in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4
Shape the Sheermal
Once the dough has risen, gently punch it down to release the air.
Divide the dough into 6 equal portions and roll each into a smooth ball.
Take one ball and roll it into a slightly thick oval or round shape, about 5-6 inches in diameter and 1/4 inch thick.
Prick the entire surface of the rolled dough with a fork. This is crucial to prevent it from puffing up like a chapati while cooking.
5
Cook the Sheermal
Heat a heavy-bottomed tawa or a cast-iron skillet over low-medium heat.
Place the shaped sheermal on the hot tawa. Cook for about 1-2 minutes until you see small bubbles on the surface.
Flip it over, brush the top surface with a little milk, and cook for another 1-2 minutes.
Flip again, brush the other side with milk, and continue to cook, flipping occasionally, until both sides have characteristic golden-brown spots and the sheermal is cooked through. This should take about 4-5 minutes in total per sheermal.
Repeat the process for all the dough balls.
6
Finish and Serve
As each sheermal is cooked, remove it from the tawa and immediately brush it generously with melted ghee.
Serve warm with rich curries like Nihari, Korma, or enjoy as is.
Servings
4
Serving size: 1 serving
351cal
10gprotein
26gcarbs
24gfat
Ingredients
1 medium head cauliflower (About 750g, stem trimmed but kept whole)
6 cup water (For blanching the cauliflower)
0.5 tsp turmeric powder (For blanching water)
1 tsp salt (For blanching water)
0.5 cup curd (Plain, full-fat, whisked until smooth)
2 tbsp ginger garlic paste (Divided use)
2.5 tsp kashmiri red chili powder (Divided use, for color)
1.5 tsp garam masala (Divided use)
2 tbsp besan (Gram flour)
0.5 cup vegetable oil (For shallow frying)
2 tbsp ghee (For the gravy)
1 tsp cumin seeds
1 pcs bay leaf
1 inch cinnamon stick
3 pcs green cardamom pods (Slightly crushed)
4 pcs cloves
2 medium red onion (Finely chopped)
1 cup tomato puree (From 3 medium tomatoes)
15 pcs cashews (Soaked in hot water for 20 minutes)
2 tbsp coriander leaves (Freshly chopped, for garnish)
1 inch ginger (Cut into thin juliennes, for garnish)
Instructions
1
Prepare and Blanch the Cauliflower
Clean the cauliflower, remove the leaves, and trim the stem, but keep the head intact. Make a few deep crisscross cuts in the stem to help it cook evenly.
In a large pot, bring 6 cups of water to a rolling boil. Add 1 tsp salt and 0.5 tsp turmeric powder for blanching.
Carefully immerse the whole cauliflower in the boiling water. Blanch for 6-8 minutes until it is about 50% cooked (fork-tender but still firm).
Gently lift the cauliflower out, drain it completely in a colander, and let it cool for about 10 minutes.
2
Marinate the Cauliflower
In a mixing bowl, whisk together the curd, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 2 tbsp besan, and 0.5 tsp salt to form a smooth, thick paste.
Gently and thoroughly coat the blanched cauliflower with this marinade, ensuring it gets into all the florets and crevices.
Set aside to marinate for at least 30 minutes at room temperature.
3
Fry the Cauliflower
Heat 1/2 cup of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the marinated cauliflower in the hot oil. Shallow fry for 10-12 minutes, gently turning it every 2-3 minutes using two spatulas, until all sides are golden brown and crisp.
Once fried, carefully remove the cauliflower onto a plate and set it aside. Pour out the excess oil from the pan, leaving about 2 tbsp behind.
4
Prepare the Gravy Base
Drain the soaked cashews and grind them with 2-3 tbsp of water into a very smooth paste. Set aside.
To the same pan with the remaining oil, add 2 tbsp of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until fragrant.
Add the finely chopped onions and sauté on medium heat for 8-10 minutes, until they turn a deep golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
Stir in the tomato puree and cook for 5-6 minutes. Then, add the prepared cashew paste and continue to cook for another 3-4 minutes until the mixture thickens.
5
Simmer the Gobhi Musallam
Reduce the heat to low. Add the spice powders: remaining 1.5 tsp Kashmiri red chili powder, 2 tsp coriander powder, remaining 0.25 tsp turmeric powder, and 1 tsp salt. Mix well and cook for 1-2 minutes until oil begins to separate from the masala.
Slowly pour in 1.5 cups of hot water, stirring continuously to create a smooth gravy. Bring it to a gentle simmer.
Carefully place the fried cauliflower into the center of the gravy. Spoon some of the gravy over the top of the cauliflower.
Stir in the heavy cream, crushed kasuri methi, and the remaining 1 tsp of garam masala into the gravy around the cauliflower.
Cover the pan and let it simmer on low heat for 12-15 minutes, allowing the cauliflower to become fully tender and absorb the flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Check for seasoning and adjust if necessary.
Carefully transfer the Gobhi Musallam to a serving platter. Garnish generously with fresh chopped coriander leaves and ginger juliennes.
Serve hot with naan, roti, or jeera rice for a complete royal meal.
