NineFoods technique guide · Spice blends
Homemade Nihari Masala (Old Delhi and Karachi Style)
Fennel and dry ginger. Long pepper. Gentle roast.
Written by Farwa ZeeshanRecipe developer, NineFoodsNihari masala is the aromatic blend that gives nihari its warm, deep flavour, with fennel, dry ginger, long pepper and mace standing out. Packet mixes often taste flat and salty. This homemade blend is roasted lightly and ground fresh for a fragrant, restaurant-style nihari.
What makes nihari masala different
Tap a spice to see its role
Fennel, ginger and long pepper.
Recipe
Nihari masala ratios
| Spice | Amount |
|---|---|
| Fennel | 2 tbsp |
| Coriander | 2 tbsp |
| Cumin | 1 tbsp |
| Dry ginger powder | 1 tbsp |
| Long pepper | 4 |
| Black pepper | 1 tsp |
| Black cardamom | 4 |
| Green cardamom | 8 |
| Cloves | 1 tsp |
| Cinnamon | 1 stick |
| Mace | 2 blades |
| Nutmeg | half |
| Bay leaves | 3 |
| Kashmiri chilli | 2 tbsp |
Method
How to make it
- Roast whole spices on low for 3 minutes.
- Cool and grind with dry ginger, nutmeg and chilli.
- Use 3 tbsp per kilo of beef.
- Store airtight.
Using it
Adding it to nihari
Fry the masala in the ghee with the meat at the start, then add a final teaspoon to the tarka with ginger and green chilli. Thicken with atta slurry at the end and simmer 20 minutes.
Keep cooking
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Quick answers
Homemade Nihari Masala FAQ
What is in nihari masala?
Fennel, dry ginger, long pepper, cardamoms, mace, nutmeg, cumin, coriander, cloves, cinnamon and chilli.
Can I use fresh ginger?
No, dry ginger powder gives the right flavour.
How much per kilo?
About 3 tablespoons.
What is pipli?
Long pepper, a hotter, sweeter cousin of black pepper.