Ingredients
Directions
Dilli Ki Nihari
Ingredients
Oil (तेल) – ½ cup
Onion, sliced (प्याज़) – 1½ cups
Ginger garlic paste (अदरक लहसुन पेस्ट) – 3 tbsp
Fresh Tomato puree (तजी टमाटर प्यूरी) – 2 cups
Mutton, curry cut (मटन) – 1 kg
Salt (नमक) – to taste
Hamdard Khaalis Nihari Masala (निहारी मसाला) – 2½ tbsp
Hamdard Khaalis Red Chilli Powder (मिर्ची पाउडर) – 1 tbsp
Ginger powder (सौंठ पाउडर) – 2 tsp
Fennel powder (सौंफ़ पाउडर) – 2 tsp
All purpose flour (मैदा) – ½ cup
Water (पानी) – 1 cup
For Garnish
Green chilli, chopped (हरि मिर्च)
Ginger julienne (अदरक)
Coriander sprigs (ताज़ा धनिया)
Steps
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1
Done
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For preparing Delhi’s special Nihari, in a lagan or stockpot, fry thinly sliced onions until golden brown and set them aside on a plate. In the same pot, add mutton curry cuts, ginger-garlic paste, and after cooking for a while, add fresh tomato puree, salt, Hamdard Khalis Nihari Masala, red chili powder, and cook until the oil starts seeping out on top. Then crush and add the fried onions, add plenty of water, fennel powder, and ginger powder, cover the pot, and let it stew for around 3 hours. |
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2
Done
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Remove the lid, skim off the oil floating on top of the Nihari using a ladle. Make a slurry with refined flour and water, gradually add it while stirring the Nihari, cover again, and cook for ten more minutes. Remove the lid and serve with khamiri roti, and you’ll feel like you’re eating on the streets of Jama Masjid! |
