DILLI NIHARI MASALA

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PRODUCT

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— SUITABLE FOR PURE VEGETARIAN FOOD —

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— SUITABLE FOR PURE VEGETARIAN FOOD —

dilli nihari masala is a spice blend that is used for slow cooking meat to create a dish called Nihari Gosht, a spicy mutton specialty, that originated from the streets of Delhi, and has found its place in 5-star menus. The meat selected should be fleshy and with lots of marrow bones. And besides the ingredients, Nihari Gosht also requires a special preparation method. In the first 5 minutes or so, the ingredients are cooked on high heat and after that on very low heat for a long time till the meat softens.

INGREDIENTS
Red Chili, Fennel Seed, Cumin Seed, Himalayan Salt, Coriander Seed, Raw Mango, Ginger, Ajwoin Seed, Cardamom, Black Cardamom, Cinnamon, Clove, Star Anise, Black Seed, Caraway Seed, Cassia Leaf, Long Pepper, Black Pepper, Nutmeg, and Mace.

USAGE
1 teaspoon for ¼ kg of meat.

BEST BEFORE
12 months from date of packaging

STORAGE CONDITIONS
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.

Nihari Gosth — Quick Recipe
NIHARI GOSHT
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1 kg Mutton | fleshy pieces with lots of marrow bones

STEP1
Prepare a cooking paste using:
20g Garlic (chopped fine)
150g Onion (chopped fine)
1 Tbs Ginger-Garlic paste
4 tsp dilli nihari masala
¼ cup Rose Water

Fry the garlic and onion separately, and put in wet grinder with all the excess oil, add the dilli nihari masala, the ginger-garlic paste and the rose water. Grind to paste. Keep aside.

STEP2
In ¼ cup of warm water, soak ½ tsp saffron, ¼ tsp nutmeg powder and ¼ tsp cinnamon powder. Keep aside.

STEP3
Heat 2 Tbs oil in a heavy bottom pan and add 3 tej patta, 4 black cardamom and stir-fry for 30 seconds. Add the mutton and sauté till the flesh becomes firm. Add salt (to taste) and 1 tsp turmeric powder and mix well. Add ¼ cup water, cook covered till it starts to boil. Add 4 Tbs curd (whisked), mix well and cook for 1 minute. Add the cooking paste—from Step1—and the saffron mixture—from Step2. Cook covered for 3 minutes on high heat. Remove heat, if available, add 4 drops of kewda water, and stir the contents well. Leave aside for 10 minutes, covered.

STEP4
Restart the heat to the lowest, cover the pan with a heavy lid—or place some weight on it. Cook for about 45 minutes, or till the meat is soft.


KEEP SPICES/SEASONINGS FRESH LONGER

(This product is packed in PET jar with tight lid )

  • Use dry spoon only
  • Store in a cool dry place
  • Store away from sunlight and heat
  • Keep lid tightly closed after use
  • Do not expose PET jars to temperature over 65° C

BEST BEFORE

12 months from date of packaging

USE BEFORE

18 months from date of packaging

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REG NO: 21521121000047

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Free Delivery

CURRENTLY OUR PRODUCTS ARE SHIPPED TO MAHARASHTRA STATE ONLY

For orders below Rs 600 flat rate shipping:

Rs 60 to Mumbai and Pune

Rs 100 to rest of Maharashtra