Nihari Masala
Nihari Masala
This is the recipe to make the Nihari Masala. Prepare this before starting to make the Nihari. This masala is to make 2 lbs of Nihari (beef shank curry)
Ingredients
Ground Spices (pre-ground)
- 1 1/2 tbps Kashmiri Chili Powder
- 1/2 tsp Turmeric
- 1/2 tsp Nutmeg Powder
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Mace Powder
- 1 1/2 tsp Salt
Whole Spices (to be ground)
- 2 tbsp Whole Coriander Seeds
- 1 1/2 tbsp Fennel Seeds
- 1/2 tbsp Black Peppercorns
- 1/2 tbsp Whole Cloves
- 1 tbsp Cumin Seeds
- 3 Bay Leaves
- 3 Black Cardamom
- 6 Green Cardamom
- 3 Dried Whole Red Chilies Add more for extra spicy
- 1 tsp Kalonji (Nigella Seeds)
- 1 tsp Pomegranate Seeds
- 1 Star Anise
- 2 Long Pepper Pipli/Pippali
Instructions
- Portion out the pre-ground ingredients in a bowl
- Portion out the whole spice ingredients
- In an oven toaster tray, pour the whole spice ingredients and spread them out. Toast for 2 minutes. Be careful, they can burn easily
- Let the roasted spices cool
- In a spice grinder, grind all the whole spices. I usually do it in 3 batches
- Mix the pre ground spices and freshly ground spices in a bowl
