Nihari Masala

Easy Nihari Masala Recipe that has simple spices that should be available in any Indian kitchen. Also, find easy substitutes for all ingredients.

This post was updated on 4th, December 2021 with a little variation in the recipe after retesting.

Getting a ready-made nihari masala is super convenient. If you make nihari often or you can't find nihari masala the effort is totally worth it. And you can easily do it in a coffee grinder.

This is a small batch recipe. I purposely kept the recipe small-sized so you can try a small batch before doubling or tripling the recipe for a large batch. Although, I feel this recipe is very close to the store-bought product with less red chili. 

You can use the spice mix in these recipes.

• Beef Nihari
• Chicken Nihari 

Ingredients

So here's a visual of spices that can make things easier for you. Since you might be overwhelmed by a long list of spices. But if you at these, you'll feel you have most of them.

• Whole Spices: Cinnamon, clove, bay leaf and pepper are common whole spices at you probably have them. You substitute each of these whole spice with ½ teaspoon ground spice.
• Cardamom: The top of the photo has whole spices like black and green cardamom. Green cardamom is used in desserts too like vanilla.
• Star anise: It is less and you can skip that. You substitute ½ teaspoon ground spice.
• Long pepper: This is a specific spice that is definitely used in Nihari. If you make nihari often, considering buying it or substitute with freshly grounded pepper.
• Cumin: We are using two cumins in the recipe. You can substitute regular cumin for black cumin. Black cumin is also know as shah zeera or kala zeera in Hindi. It has stronger aroma compared to regular cumin. I love this spice and you can use it in most traditional Indian non veg curries, like kunna, aloo gosht and haleem. You can substitue with ground cumin in same measure.
• Fennel Seeds: Fennel seeds are particularly necessary for this recipe as they have a prominent aroma in nihari so don't skip it. Not sure what to do with remaining fennel seeds? You can use them to make mukhwas or fennel tea which has many benefits.
• Corriander seeds: If substituting this with ground corriander then scale the quantity to half.
• Tumeric and red chili are are comon ground spices. Kashmiri chili adds that vibrant nihari color. You can use paprika or little very litlle red food color.

1. Take whole spices in a pan and dry roast for a minute on medium heat.
2. Add powdered spices, and roast another for 2-3 seconds. Remove from heat and transfer to a food processor.
3. Grind into a fine powder. Sieve the spice mix through a fine strainer. (Fennel seed is difficult to ground smoothly and they will spoil the texture of nihari. So sieving is important.)
4. Store spice mix in an airtight jar in the fridge for 1 year.

If you try this Nihari masala, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

Nihari Masala

I've tested the recipe with the fewest ingredients. Anything that can be skipped is marked with *(star). Find measures for coversion of whole spices to ground in notes.

5 from 7 votes

Print Pin Rate

Prep: 10 minutes minutes

Total Time: 10 minutes minutes

Servings : 8 tablespoon

Calories: 22kcal

Ingredients

1x2x3x

NIHARI MASALA INGREDIENTS

Whole spices

• ▢ 2 tablespoon coriander seeds
• ▢ 1 tablespoon fennel seeds
• ▢ 2 teaspoon cumin seeds
• ▢ 1 teaspoon black cumin, sub with cumin
• ▢ ¼ teaspoon black pepper
• ▢ 1 inch cinnamon stick, broken
• ▢ 1 nos black cardamom
• ▢ 5 nos green cardamom*
• ▢ 5 nos cloves
• ▢ 1 bay leaf*
• ▢ ½ flower star anise*
• ▢ 1 long pepper, (piply) sub with black peppers

Powdered spices

• ▢ 2 tablespoon Kashmiri chilli powder, for color
• ▢ 1 tablespoon red chilli powder
• ▢ ½ teaspoon turmeric powder*
• ▢ 2 teaspoon salt

Instructions

Nihari Masala Recipe

• Take whole spices in a pan and dry roast for a minute on medium heat.
• Add powdered spices, and roast another for 2-3 seconds. Remove from heat and transfer to a food processor. Grind into a fine powder.
• Sieve the spice mix through a fine strainer. Discard the remains.
• You'll need 2 tablespoons of this spice mix for 500 kg chicken nihari. And about 2-3 tablespoon for ½ kg beef Nihari. Add more after the taste test.

Notes

• Look for these spices in Indian stores, where you can find them easily and at reasonable rates.
• I understand finding all spices can be difficult even at an Indian home, particularly long pepper. Just skip if making a small batch.
• I've tried this recipe without bay leaf, star anise, and long pepper, and still tastes good. I've marked anything that is not necessary with star (*).
• Fennel seeds are particularly necessary for this recipe as they have a prominent aroma in nihari so don't skip it.
• Consider doubling the recipe if you make nihari often or for a large family.
• Store spice mix in an airtight jar in the fridge for 1 year.

Whole spices are pure and have more flavor. But you can use ground once too. Find measure for substituting whole spices with grounded below.

• Coriander seeds: 1 tablespoon
• Cumin: 2 teaspoon
• Fennel: 1 tablespoon
• Black cumin: 1 teaspoon
• Green cardamom: ½ teaspoon
• Black cardamom:½ teaspoon
• Bay leaf: ½ teaspoon
• Star anise: ½ teaspoon
• Black pepper: ½ teaspoon
• Cinnamon: ½ teaspoon
• Clove: ½ teaspoon
• Long pepper: ¾ teaspoon

Nutrition Information

Serving: 1tablespoon ,Calories: 22kcal ,Carbohydrates: 4g ,Protein: 1g ,Fat: 1g ,Saturated Fat: 1g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 1g ,Trans Fat: 1g ,Sodium: 634mg ,Potassium: 116mg ,Fiber: 2g ,Sugar: 1g ,Vitamin A: 900IU ,Vitamin C: 1mg ,Calcium: 42mg ,Iron: 1mg

Author : Mariam Sodawater