Nihari Masala

Nihari Masala is a rich, aromatic spice blend used in traditional slow-cooked meat stew called Nihari. It adds deep, warming flavors with notes of cumin, coriander, and cloves, giving the dish its signature spicy, savory taste.

Ingredients (Serves 4-6):

• 1 kg chicken, beef shank or lamb (with bone)
• 4 tbsp Nihari Masala
• 4 tbsp oil or ghee
• 2 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 6 cups water
• 1/4 cup wheat flour (or 2 tbsp cornflour) for thickening
• Salt to taste
• Fresh coriander, sliced green chilies, and ginger for garnish

Method:

• Fry Onions: Heat oil in a heavy pot. Fry onions until golden brown. Remove half for garnish.
• Sauté Meat: Add ginger-garlic paste and meat. Sear until lightly browned.
• Add Spices: Mix in Nihari Masala and salt. Sauté 2–3 mins to release aroma.
• Add Water & Simmer: Pour water, cover, and simmer on low heat for 4–6 hours until meat is tender.
• Thicken Gravy: Mix wheat flour with a little water to make a slurry. Stir into Nihari and cook 10–15 mins until slightly thickened.
• Garnish & Serve: Sprinkle fried onions, coriander, green chilies, and ginger slices. Serve hot with naan or steamed rice.