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Nihari Masala 2
Nihari Masala 2 is a traditional Pakistani recipe for a classic spice blend typically used for flavouring nihari curries. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Nihari Masala 2.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
8
Rating: 
Tags : CurrySpice RecipesPakistan Recipes
This is the traditional spice blend used in making a Pakistani Nihari beef or camel curry curry
This recipe is based on a friend's recipe that I was given many, many, moons ago. The main difference between this and a number of recipes that you will see on the web is the inclusion of black cardamom seeds.
Ingredients:
Whole spices:
2 tbsp coriander seeds
1 tbsp fennel seeds
2 tsp cumin seeds
1 tsp black cumin, sub with cumin
¼ tsp black peppercorns
3cm length of cinnamon stick, broken
1 black cardamom, seeds only
5 green cardamom pods
5 whole cloves
1 bay leaf (Indian bay)
½ star anise
1
long pepper, (piply) sub with black peppers
Powdered spices:
2 tbsp Kashmiri chilli powder, for colour
1 tbsp red chilli powder
½ tsp ground turmeric
2 tsp salt
Method:
Place a non-stick pan over medium heat. When hot, add the whole spices and stir-fry for a minute until aromatic.
Add in the powdered spices and stir-fry for another minute. Turn out onto a plate and set aside to cool.
Turn into a spice or coffee grinder and render to a fine powder.
Sift the powder through a fine-meshed sieve and discard the remains.
Store in an air-tight jar and use at a ratio of 1 tbsp Nihari Masala to 500g meat.
