Nihari Masala

A few days after tasting Nihari for the first time, in a Bradford restaurant, these caught my eye. Something to try; I like that they don’t have chilli or garam masala in them?

One version

  • 1 tbsp cumin seeds
  • 2 tsp fennel seeds
  • 1 tsp dry ginger
  • 5-6 green cardamoms
  • 2 black cardamoms
  • 4-5 cloves
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 8-10 black peppercorns
  • 1/4 tsp grated nutmeg

Dry roast all the whole spices for 2-3 minutes, until fragrant, aromatic, and cool; pop into a grinder, with the ginger and nutmeg, and grind them to a fine powder.

A second version

  • 1 tbsp aniseed or fennel
  • 2 large black cardamom
  • 1 large cinnamon quill
  • 10-12 green cardamom
  • 2 star anise
  • 1 1/2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 pieces of mace
  • 1/2 tsp of nutmeg
  • 2 tbsp poppy seed paste (grind in a mortar and pestle with a bit of hot water)
  • 15 cloves
  • 3/4 tbsp black peppercorn

Grind together to a powder.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s