Nihari Masala (Homemade)
Here is a Homemade Nihari Masala Recipe that you can prepare and store for six months. This unique spice blend is designed to assist you in creating delicious beef, lamb or chicken nihari at home, complete with rich and flavorful gravy. I prefer to use fresh spices free from preservatives and artificial additives.
Print
Pin
Servings: 4 Persons
Calories: 29kcal
Equipment
- Grinder
Ingredients
- 8 Bay leaves – 8
- 6 Cinnamon 3" pieces
- ½ piece Nutmeg
- 2 Star Anise
- 20 pods Green Cardamom
- 40 Black pepper
- 25 Cloves
- 6" piece Dry Ginger Saunth
- 1.5 tablespoon Fennel Seeds – 1.5 Tbsp
- 3 teaspoon Coriander Seed – 3 Tsp
- 1 teaspoon Black Cumin – 1 Tsp
- 2 teaspoon Cumin Seeds – 2 Tsp
Instructions
Roast The Spices
- In a heated skillet pan, slightly roast the cumin seeds, black cumin, fennel seeds, and coriander powder.
Grind The Spices
- In a grinder, add all the whole spices (Bay leaves, cinnamon, nutmeg, star anise, geen cardamom, Black pepper , cloves, dry Ginger (Saunth), fennel seeds, coriander seed, black cumin, cumin seeds) and roasted spices.
- Blend it to make a fine powder.
Powdered Spices
- In a separate bowl, add red chili powder, coriander powder, turmeric powder and salt.
Assemble Spices
- Now combine ground spices and powdered spices and give it a good mix.
- Sieve the spices to get the best result.
- Nihari Masala Powder is ready to make a delicious Nihari at home without thinking about individual spices.
Video
Notes
- Always use fresh ingredients when preparing masala.
- Roasting the masala enhances its flavor, so be sure to do it over low heat until it releases a wonderful aroma.
- Use the right amount of spices and whole garam masala for the best results.
- Before storing your masala in an airtight jar, make sure to sieve it properly. And remember, moderation is key—avoid adding too many spices!
Nutrition
Serving: 25g | Calories: 29kcal
