A luxurious Mughlai curry featuring a medley of fresh vegetables and paneer simmered in a rich, creamy sauce made from cashews, almonds, and aromatic spices. This golden-hued dish is fit for a royal feast.
Prep25 min
Cook35 min
Soak20 min
Servings4
Serving size: 1 serving
461cal
17gprotein
22gcarbs
Ingredients
150 g Carrots (diced into 1/2-inch pieces)
150 g French Beans (trimmed and cut into 1-inch pieces)
100 g Cauliflower (cut into small florets)
100 g Green Peas (fresh or frozen)
200 g Paneer (cut into 1-inch cubes)
25 g Cashews (about 15-18 cashews)
15 g Almonds (blanched and peeled, about 10-12 almonds)
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
360 ml Water (about 1.5 cups, adjust for desired consistency)
Instructions
1
Prepare Vegetables and Paneer (15 minutes)
Soak cashews and almonds in hot water for at least 20 minutes. In a small bowl, soak the saffron strands in 2 tbsp of warm milk.
Bring a pot of water to a boil. Add 1 tsp of salt, then add the carrots, beans, and cauliflower. Blanch for 3-4 minutes. Add the green peas and blanch for 1 more minute. Drain the vegetables and set aside.
Heat 1 tbsp of ghee in a pan over medium heat. Gently fry the paneer cubes until they are light golden on all sides. Remove and place them in a bowl of warm water to keep them soft.
2
Create the Gravy Paste (10 minutes)
In a small pot, add the roughly chopped onion and enough water to cover. Boil for 5-7 minutes until the onion is soft and translucent. Drain thoroughly.
In a blender, combine the boiled onion, soaked and drained nuts, ginger-garlic paste, and green chilies. Blend to a very smooth paste, adding a few tablespoons of water if needed to facilitate blending.
3
Cook the Mughlai Gravy (15 minutes)
Heat the remaining 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium-low heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until fragrant.
Add the prepared onion-nut paste. Cook on low heat, stirring constantly, for 8-10 minutes. The paste will thicken, become aromatic, and start to release ghee from the sides.
Stir in the turmeric powder, coriander powder, and white pepper powder. Cook for another minute until the raw smell of the spices disappears.
Reduce the heat to the lowest setting. Slowly pour in the whisked, room-temperature curd while stirring continuously to prevent curdling. Cook for 2-3 minutes until the gravy thickens and ghee separates again.
4
Combine, Simmer, and Finish (10 minutes)
Add the blanched vegetables and the drained paneer cubes to the gravy. Stir in 1.5 cups of water, salt, and sugar. Mix gently.
Bring the curry to a gentle simmer. Cover and cook on low heat for 8-10 minutes, allowing the flavors to meld together.
Uncover and stir in the fresh cream, crushed kasuri methi, and garam masala. Add the saffron-infused milk. Mix gently.
Let it simmer for just 1-2 more minutes. Do not boil after adding the cream. Turn off the heat.
Let the curry rest for 5 minutes before serving. Serve hot with naan, roti, or jeera rice.
Servings4
Serving size: 1 serving
399cal
8gprotein
56gcarbs
15gfat
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.
