Nihari Masala Powder — Homemade Pakistani Spice Blend (5 Minutes)
Homemade nihari masala powder — the authentic Pakistani spice blend for beef, lamb or chicken nihari. Ready in 5 minutes, stores 3 months. No preservatives, no additives.
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Servings: 4 Persons
Calories: 29kcal
Equipment
- Grinder
Ingredients
Whole Spices (to roast and grind)
- 8 Bay leaves
- 3 inches Cinnamon sticks 6 pieces
- ½ piece Nutmeg
- 2 Star anise
- 20 pods Green cardamom
- 25 Cloves
- 40 Black pepper
- 6" piece Dry ginger Saunth or Sonth
- 1.5 tablespoon Fennel seeds
- 1 teaspoon Black cumin
- 2 teaspoon Cumin seeds
- 3 teaspoon Coriander seed
Powdered Spices (to add after grinding)
- 1 teaspoon Red chili powder Adjust up to 1.5 teaspoon for a hotter blend
- 1 teaspoon Coriander powder Adds earthy base note to the ground spices
- ½ teaspoon Turmeric Powder Gives the gravy its deep color
- 1 teaspoon Salt Seasons the whole blend — adjust to preference
Instructions
Dry roast the seeds
- Heat a heavy skillet or tawa over medium-low heat — no oil. Add the cumin seeds, black cumin, fennel seeds, and coriander seeds. Dry roast for 2–3 minutes, stirring or shaking constantly, until they darken very slightly and release a deeply nutty, fragrant aroma. Do not roast on high heat — the seeds burn on the outside before the inside is roasted. Remove immediately from the pan the moment they smell fragrant — residual heat in the pan will continue roasting them.
Hina's Note: The roasting step transforms the flavour of these seeds from raw and slightly harsh to warm, nutty, and complex. It takes 3 minutes and makes a significant difference to the finished masala. Don't skip it.
Grind all whole spices together
- In a spice grinder or high-powered blender, combine the roasted seeds with all remaining whole spices — bay leaves, cinnamon, nutmeg, star anise, green cardamom, black pepper, cloves, and dry ginger (saunth). Grind to a fine, uniform powder. This takes 60–90 seconds in a good spice grinder. If some pieces remain coarse, sieve the powder and re-grind the coarse pieces separately.
- Blend it to make a fine powder.
Add powdered spices
- In a bowl, combine the ground whole spice powder with red chili powder, coriander powder, turmeric powder, and salt. Mix thoroughly until completely uniform in color — no streaks of orange (turmeric) or red (chili) visible.
Sieve
- Pass the entire masala through a fine mesh sieve. This removes any remaining coarse pieces and gives you a smooth, fine powder that dissolves evenly into nihari gravy without any gritty texture. Press any coarser pieces through the sieve with the back of a spoon.
Cool completely before storing
- Allow the masala to cool to room temperature before transferring to a jar. Storing warm masala creates condensation inside the jar, introducing moisture that shortens shelf life and can cause clumping.
Video
Notes
- Always use fresh, high-quality whole spices for the most aromatic and flavorful nihari masala. Older spices lose their potency and can result in a flat-tasting curry.
- Dry roast the whole spices over low heat until fragrant. Gentle roasting releases the natural oils in the spices, deepening their flavor without burning them. Avoid high heat, which can make the masala bitter.
- Saunth (dry ginger powder) and fennel seeds (saunf) are two key ingredients that give traditional nihari its distinctive aroma and authentic flavor. For the best results, don't skip either of them.
- Measure the spices carefully and maintain the correct balance. Nihari masala should be rich and aromatic, not overwhelmingly spicy. Too much of any single spice can overpower the blend.
- After grinding, sift the masala through a fine sieve to achieve a smooth and consistent texture. Regrind any larger pieces left behind and mix them back into the powder.
- Allow the roasted spices to cool completely before grinding. Grinding warm spices can create moisture inside the masala and reduce its shelf life.
- Store the prepared masala in an airtight glass jar away from heat, sunlight, and moisture. Properly stored, homemade nihari masala stays fresh and flavorful for several months.
- For the most authentic restaurant-style nihari, use homemade masala within 2 to 3 months when the spices are at their peak aroma and flavor.
- If making a large batch, label the jar with the preparation date so you can enjoy the masala while it's freshest.
- A small amount of freshly grated nutmeg and mace can enhance the depth of flavor, but use them sparingly as they can easily dominate the spice blend.
Nutrition
Serving: 25g | Calories: 29kcal
