A treasured spice blend crafted for rich, slow-cooked morning delicacies!
Nihari Masala is one of the most treasured spice blends, crafted for the iconic dish slow-cooked through the night and enjoyed in the early hours before sunrise. This balanced and nostalgic recipe carefully roasts each whole spice to create a warming, aromatic blend that seasons up to 2 kgs of mutton effortlessly.
Ingredients List
gms
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For Roasting | |||
| • | 25 | g | Coriander seeds (akha dhania) |
| • | 10 | g | Cumin seeds (jeera) |
| • | 10 | g | Fennel seeds (saunf) |
| • | 10 | g | Black peppercorns (kali mirch) |
| • | 5 | g | Cloves (loong) |
| • | 5 | g | Ajwain |
| • | 5 | g | Green cardamom (hari elaichi) |
| • | 5 | g | Star anise (badiyan phool) |
| • | 5 | g | Black cardamom (badi elaichi) |
| • | 2 | g | Bay leaves (tez patta) |
| For Mixing | |||
| • | 10 | g | Salt (namak) |
| • | 5 | g | Black salt (kala namak) |
| • | 20 | g | Dry ginger powder (sonth powder) |
| • | 10 | g | Dry garlic powder |
| • | 10 | g | Dry onion powder |
| • | 10 | g | Turmeric powder (haldi powder) |
| • | 25 | g | Red chilli powder |
| • | 25 | g | Kashmiri red chilli powder |
| • | 1 | g | Citric acid |
Method / Instructions
- 1. Dry Roast Spices: In a pan on low heat, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, ajwain, green cardamom, star anise, black cardamom, and bay leaves until aromatic and crisp. Let cool completely.
- 2. Grind Spices: Transfer the roasted whole spices to a mixer-grinder and pulse into a fine powder.
- 3. Combine Powders: In a large mixing bowl, combine the freshly ground roasted spices with salt, black salt, dry ginger powder, dry garlic powder, dry onion powder, turmeric powder, red chilli powder, Kashmiri red chilli powder, and citric acid.
- 4. Sieve & Store: Pass the entire spice blend through a fine sieve to achieve a silky-smooth texture. Store in an airtight container for future use. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 310 Kcal |
| πͺ Protein | 11.5 g |
| πΎ Carbohydrates | 48.0 g |
| π₯ Total Fat | 9.2 g |
| π§ Saturated Fat | 1.2 g |
| π± Dietary Fibre | 18.5 g |
| π¬ Total Sugars | 4.2 g |
| π§ Sodium | 6500 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Always roast the whole spices on low heat; high heat can make the masala bitter and ruin the aroma.
- Sieving the finished masala gives it a silky texture which is crucial for a smooth Nihari gravy.
Tips & Tricks
- Citric acid adds a gentle tang while helping preserve and maintain the freshness of the spice blend during storage.
- Kashmiri chilli powder provides rich color and mild sweetness, while regular red chilli powder balances the heat.