Nehari Masala

Description

To achieve that deep, authentic color and thick consistency, use 50g of Masalay Wala Nihari Masala for 1 kg of Meat (preferably Bong/Shank).

Ingredients:

• Meat (Beef/Mutton): 1 kg (Large chunks)

• Masalay Wala Nihari Masala: 50g

• Wheat Flour (Atta): ½ cup (dissolved in water)

• Ginger Garlic Paste: 2 tablespoons

• Oil/Ghee: 1.5 cups (Nihari needs extra oil for the “Tarka”)

Quick Steps:

1. The Sizzle: Heat oil and fry ginger-garlic paste. Add meat and 50g Masalay Wala Nihari Masala. Sauté well until the aroma fills the kitchen.

2. Slow Cook: Add 5–6 cups of water. Cover and cook on very low heat (or pressure cook) until the meat is “melt-in-your-mouth” tender.

3. The Thickness: Slowly pour the dissolved flour (Atta) mixture into the boiling gravy, stirring constantly to avoid lumps. Let it simmer until the gravy becomes silky and thick.

4. The Tarka: If the oil disappears, heat a little extra ghee with a pinch of masala and pour it over the top before serving.