KLW Nihari Masala

Nihari Masala is a rich and flavourful spice blend used to prepare Nihari, a slow-cooked meat stew, traditionally enjoyed as a breakfast dish in parts of India and Pakistan. This aromatic blend of spices creates a deep, savoury flavour that is essential for the authentic taste of Nihari.

  • Serving size: 6
  • Preparation time: 15 minutes
  • Cooking time: 2 hours 30 minutes
  • Total time: 2 hours 45 minutes
  • Type of meal: Main course
  • Type of cuisine: Mughlai
  • Total number of calories (per serving): 450 calories
  • Macros (per serving): Carbohydrates: 10g | Proteins: 35g | Fats: 30g

 

Ingredients:

  • Beef or lamb shank: 1 kg
  • Ghee or oil: 1/2 cup
  • Onions: 2 large, thinly sliced
  • Ginger-garlic paste: 2 tablespoons
  • Whole wheat flour: 2 tablespoons
  • Water: 6 cups
  • KLW Nihari Masala: 2-4 tablespoons 25g of our masala is good for 1kg of beef/lamb
  • Fresh coriander leaves: for garnish
  • Lemon wedges: for serving
  • Ginger julienne: 2 tablespoons for garnish

Procedure:

  1. Preparation:
    • Clean and cut the meat into large pieces.
    • Slice the onions thinly.
  2. Cooking the Meat:
    • Heat the ghee or oil in a large heavy-bottomed pot over medium heat.
    • Add the sliced onions and fry until golden brown.
    • Add the ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.
    • Add the meat pieces and cook until browned on all sides.
  3. Adding the Spices:
    • Sprinkle two to three teaspoons of KLW Nihari masala over the meat, stirring well to coat the pieces evenly. (25g of our masala is good for 1kg of beef/lamb)
    • Add 6 cups of water, ensuring the meat is fully submerged. Bring to a boil.
  4. Slow Cooking:
    • Reduce the heat to low, cover the pot, and let it simmer for 2 hours. Check occasionally, stirring to prevent sticking, and ensure the meat is tender.
  5. Thickening the Gravy:
    • Mix the whole wheat flour with a little water to make a smooth paste.
    • Gradually add this paste to the pot, stirring constantly to thicken the gravy. Cook for an additional 10-15 minutes.
  6. Final Touches:
    • Adjust salt to taste.
    • Remove from heat and let the dish sit for a few minutes for the flavors to meld together.
  7. Serving:
    • Garnish with fresh coriander leaves and ginger julienne.
    • Serve hot with naan or steamed rice.
    • Accompany with lemon wedges for an extra zest.

Enjoy your savory and aromatic Nihari Masala!

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