Nihari Masala

Nihari Masala

A toasted blend of whole spices that gives slow-cooked nihari its deep, earthy warmth.

Total 15 min Makes 16 oz Calories 15/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dry masala combines toasted whole spices ground fine, forming the backbone of the classic Mughal-era stew traditionally simmered overnight. Use it to season nihari, or stir it into other slow-braised meat dishes for a similar smoky, aromatic depth.

Ingredients

  • 4 tablespoons coriander seeds
  • 3 tablespoons fennel seeds
  • 2 tablespoons cumin seeds
  • 8 whole dried red chiles
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 2 teaspoons green cardamom pods
  • 4 black cardamom pods
  • 2 cinnamon sticks, broken into pieces
  • 4 bay leaves
  • 2 star anise
  • 1 tablespoon ground ginger
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground nutmeg
  • 1 teaspoon mace, crushed
  • 1 tablespoon dried ginger powder (saunth)
  • 2 tablespoons ground Kashmiri red chile

Method

  1. Heat a dry 9-inch skillet over medium-low heat and add the coriander seeds, fennel seeds, cumin seeds, dried red chiles, peppercorns, cloves, green cardamom, black cardamom, cinnamon sticks, bay leaves, and star anise.

  2. Toast the whole spices, shaking the skillet frequently, until fragrant and a shade darker, about 4 to 5 minutes.

  3. Transfer the toasted spices to a plate and let cool completely to room temperature, about 15 minutes.

  4. Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  5. Transfer the ground spice mix to a bowl and stir in the ground ginger, turmeric, nutmeg, mace, dried ginger powder, and Kashmiri red chile until evenly combined.

  6. Sift the masala through a fine mesh strainer to remove any coarse husks, re-grinding and sifting leftover solids if needed.

  7. Store the nihari masala in an airtight jar, away from light and heat, for up to 6 months.

Rate this recipe

★ 3.6 (1)

Nihari Masala

This dry masala combines toasted whole spices ground fine, forming the backbone of the classic Mughal-era stew traditionally simmered overnight. Use it to season nihari, or stir it into other slow-braised meat dishes for a similar smoky, aromatic depth.

15 min 16 oz 15 cal

Ingredients

  • 4 tablespoons coriander seeds
  • 3 tablespoons fennel seeds
  • 2 tablespoons cumin seeds
  • 8 whole dried red chiles
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 2 teaspoons green cardamom pods
  • 4 black cardamom pods
  • 2 cinnamon sticks, broken into pieces
  • 4 bay leaves
  • 2 star anise
  • 1 tablespoon ground ginger
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground nutmeg
  • 1 teaspoon mace, crushed
  • 1 tablespoon dried ginger powder (saunth)
  • 2 tablespoons ground Kashmiri red chile

Method

  1. 1

    Heat a dry 9-inch skillet over medium-low heat and add the coriander seeds, fennel seeds, cumin seeds, dried red chiles, peppercorns, cloves, green cardamom, black cardamom, cinnamon sticks, bay leaves, and star anise.

  2. 2

    Toast the whole spices, shaking the skillet frequently, until fragrant and a shade darker, about 4 to 5 minutes.

  3. 3

    Transfer the toasted spices to a plate and let cool completely to room temperature, about 15 minutes.

  4. 4

    Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  5. 5

    Transfer the ground spice mix to a bowl and stir in the ground ginger, turmeric, nutmeg, mace, dried ginger powder, and Kashmiri red chile until evenly combined.

  6. 6

    Sift the masala through a fine mesh strainer to remove any coarse husks, re-grinding and sifting leftover solids if needed.

  7. 7

    Store the nihari masala in an airtight jar, away from light and heat, for up to 6 months.