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Nahari Masala 50gm - Shan

Nahari Masala 50gm - Shan

This blend recreates the authentic taste of this star dish of the Mughal era. The slow cooked dish (traditionally cooked overnight) with the accurate and perfect ingredients brings the zaayka of purani dilli home. This blend of ours is delicately balanced to get that perfect meat stew to your table.

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Delhi Style Mutton Nihari Recipe

Mutton Nihari is a popular dish of Indian subcontinent and mostly famous in Delhi

  • Mutton = 1 kg (shank meat)
  • Trotters = 1 kg
  • Turmeric powder = 3/4 tsp
  • Salt = as per taste
  • Fried onion = 3
  • Gram flour/all purpose flour/wheat flour = 3 tbsp, make slurry of it
  • Ginger and garlic paste = 3 tbsp
  • Shan nihari mix 1 packet Mix in ½ cup water
  • Oil = 3/4 cup
  • For garnishing
  • Ginger = 1 tbsp, julienne cut
  • Green chilies = 3, finely chopped
  • Green coriander = 2 tbsp, finely chopped
  • Lemon wedges = 3 to 4

  1. Firstly in a pressure cooker add 2 to 3 cups of water and then add the trotters and add 1/2 tsp of salt and turmeric and pressure cook them until a whistle and then turn the flame low and cook for 40 to 45 minutes.
  2. In another pressure cooker, add oil and heat it up.
  3. Heat ½ cup oil, add meat, ginger and garlic paste and Shan Nihari Mix. Stir fry until oil separates from masala.
  4. Add salt and mix well. Roast meat for 4 to 5 minutes by continuously stirring it.
  5. Then add about 1/2 litre of water in it and mix well. Cover the lid and cook it till meat gets well tendered.
  6. After that, transfer the cooked meat in a large vessel and also add the cooked trotters in it. Give it a nice stir. Now remove oil floating on the top for later use because when we add slurry in it, the oil gets disappear from it.
  7. Further add the prepared slurry of gram flour and water in it and mix well.
  8. Cook it on a low flame by stirring it so that it does not burn at the bottom. Cook for 20 to 25 minutes.
  9. Once it cooked well, add half of chopped ginger, green chilies and coriander and give it a stir.
  10. Finally, transfer it to a serving bowl, add the oil which is store earlier and then garnish it with julienne gingers, green chilies and coriander and lemon wedges. 

Enjoy it with Naan, Paratha or Basmati Rice !

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