Nihari Masala

Ingredients

• 1 1/2 tbspKashmiri chilli powder
• 1/2 tspturmeric
• 1/2 tspground nutmeg
• 1/2 tspground cinnamon
• 1/2 tspground mace
• 1 1/2 tspsalt
• 2 tbspwhole coriander seeds
• 1 1/2 tbspfennel seeds
• 1/2 tbspblack peppercorns
• 1/2 tbspwhole cloves
• 1 tbspcumin seeds
• 3bay leaves
• 3black cardamom pods
• 6green cardamom pods
• 3 (add more for extra heat)dried whole red chillies
• 1 tspkalonji (nigella seeds)
• 1 tsppomegranate seeds
• 1star anise
• 2long pepper (pipli/pippali)

Instructions

1. 1

   Measure ground spices

   Measure the pre-ground ingredients into a bowl.

2. 2

   Measure whole spices

   Measure out the whole spices separately.

3. 3

   Toast the spices

   Spread the whole spices across an oven toaster tray. Toast for 2 minutes, watching closely because they can burn easily.

4. 4

   Cool the spices

   Leave the toasted spices to cool.

5. 5

   Grind the spices

   Grind all the whole spices in a spice grinder, working in 3 batches.

6. 6

   Mix the masala

   Combine the ground whole spices with the pre-ground spices in a bowl.

What is nihari masala?

Nihari masala is a spice blend used to flavour nihari, a slow-cooked Pakistani curry traditionally made with meat such as beef shank. Its name is associated with the Urdu word for morning, reflecting the dish’s history as a long-cooked meal served early in the day.

This version combines warm, sweet spices with peppery, aromatic seeds and chillies. Toasting the whole spices and grinding them fresh helps bring their flavours together before the blend goes into the curry.

Whole and ground spices

Ground spices: Kashmiri chilli, turmeric, nutmeg, cinnamon, mace and salt are measured directly into a bowl. Keeping these separate at first makes it easy to combine them evenly with the freshly ground mixture.

Whole spices: Coriander, fennel, cumin, peppercorns, cloves, cardamom, chillies and the other whole aromatics are toasted before grinding. The blend includes both familiar curry spices and distinctive ingredients such as pipli and kalonji.

Toast gently

Small batches: Spread the spices out in a single layer on the toaster tray so they toast rather than sit in a pile. The method gives a short 2-minute toasting time, so keep a close eye on them throughout.

Aroma cue: The spices should smell fragrant after toasting. Remove them promptly; scorching can leave the finished masala bitter.

Cool before grinding

Cooling: Let the toasted spices cool before putting them in the grinder. This helps make them easier to handle and avoids trapping excess warmth in the ground blend.

Batches: Grinding in 3 batches is the approach given in the method. Avoid overfilling the grinder so the spices can break down evenly.

A fine, even blend

Grinding: Grind the cooled whole spices until they are fine enough to mix smoothly with the pre-ground spices. Check for large pieces before combining everything.

Mixing: Stir thoroughly so the salt and powdered spices are distributed through the freshly ground aromatics. The finished masala is ready to use for 2 lb of nihari.

Using the blend

Timing: Make this masala before starting the nihari, as the recipe directs. The method here covers the spice blend itself, not the cooking of the beef curry.

Serving idea: Use the blend to season the beef shank curry, then serve the finished nihari with naan or another bread to scoop up the rich gravy.

Recipe notes & tips

• Measure all the ingredients before you begin so the whole spices can be toasted together.
• Spread the whole spices out rather than piling them on the toaster tray.
• Watch the spices closely during the 2-minute toast, as they can burn easily.
• Allow the spices to cool fully before grinding them.
• Grind in 3 batches, as suggested, for easier processing.
• Stir the ground and pre-ground spices well so the blend is evenly mixed.

Variations

• More heat: Add extra dried whole red chillies to suit your preference.
• Milder blend: Use fewer dried red chillies for a gentler result.
• Fresh grind: Grind the blend shortly before making the nihari for a more aromatic masala.
• Batch prep: Multiply the ingredients proportionally if you need enough masala for more than 2 lb of beef shank.

Common mistakes to avoid

• Burning the spices: Watch the tray closely and stop after 2 minutes so the spices do not turn bitter.
• Grinding while hot: Let the toasted spices cool before putting them in the grinder.
• Overfilling the grinder: Work in 3 batches so the whole spices can grind evenly.
• Uneven mixing: Stir the ground spices thoroughly with the pre-ground ingredients before using the blend.

How to store

Keep the masala in an airtight container in a cool, dry cupboard, away from light and heat. For the freshest aroma, use it soon after making it; discard it if its scent or appearance changes.

Frequently asked questions