Nihari Masala

Authentic Slow-Cooked Flavor — From My Kitchen, Dil Se

Introducing my Nihari Masala, carefully crafted in my kitchen with patience, care, and a deep love for traditional flavors. This blend is designed to bring you the rich, slow-cooked taste of authentic Pakistani nihari — the kind that fills your home with warmth and aroma.

With a perfectly balanced mix of spices, this masala helps you create a deep, flavorful gravy with bold color, comforting aroma, and that signature nihari taste that feels like it's been simmering for hours.

No shortcuts. No compromise. Just real, traditional flavor made simple.

Why You'll Love It

• Made with premium whole and ground spices
• Rich, deep flavor perfect for slow cooking
• Balanced heat and aroma for authentic taste
• No need to mix multiple spices
• Consistent results every time

How to Use

Add the masala while cooking your nihari along with meat, oil, and water. Let it simmer slowly for the best flavor. Everything you need is already perfectly blended.

Simple Nihari Recipe

You will need:

• 4 lbs / ~2 kg meat with bones
• 1 medium onion
• ½ cup oil
• 1 cup flour mixed with water

Cooking Methods:

Stovetop Method:

1. Heat oil in a pot and fry sliced onions until golden brown.
2. Add meat (beef or lamb with bones) and sear well on high heat.
3. Add ginger garlic paste and sauté for 1–2 minutes.
4. Add Nihari Masala and sauté for 2–3 minutes to release the aroma.
5. Add 3–4 liters of water. Cover and cook on low heat for 3–4 hours, or until meat is tender.
6. Mix ½ cup wheat flour with water to make a smooth slurry.
7. Gradually stir the slurry into the nihari until desired thickness is reached.
8. Simmer for another 30–40 minutes, stirring occasionally.
9. Garnish with julienned ginger, fresh coriander, and lemon juice. Serve hot with naan or paratha.

Instant Pot Method:

1. Select SAUTÉ mode. Heat oil and fry sliced onions until golden brown.
2. Add meat (beef or lamb with bones) and sear for 5–7 minutes.
3. Add ginger garlic paste and sauté for 1–2 minutes.
4. Add the Nihari Masala and sauté for another 2–3 minutes to release the aroma.
5. Add 2 liters (about 8 cups) of water and stir well. Cancel SAUTÉ.
6. Close the lid and cook on HIGH PRESSURE for 45–50 minutes, or until the meat is tender.
7. Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
8. In a separate bowl, mix ½ cup wheat flour with water to make a smooth slurry.
9. Select SAUTÉ mode again. Gradually stir in the flour slurry until the nihari reaches your desired consistency.
10. Simmer for 15–20 minutes, stirring occasionally.
11. Garnish with julienned ginger, fresh coriander, and lemon juice. Serve hot with naan or paratha.

Serving Suggestion

1 pack (50g) is ideal for approximately 4 lbs (2 kg) meat and serves 5–6 people.

Ingredients

Coriander, cumin, fennel, black pepper, dry ginger, red chili, Kashmiri chili, paprika, turmeric, cinnamon, cardamom, cloves, nutmeg, mace, bay leaves, star anise, caraway, long pepper, allspice, salt.

Storage

Store in a cool, dry place in an airtight container. Best used within 4–6 months for maximum freshness.

From My Kitchen to Yours

This masala is inspired by the traditional nihari I grew up enjoying — rich, comforting, and full of flavor. I created this blend to help you bring that same authentic taste to your home with ease, while keeping the true desi essence alive.