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Ingredients: Nihari Masala - (Potli Ka Masala Powder)

The dish is a traditional slow-cooked lamb stew prepared for 6-7 hours on low heat. It includes lamb trotters, head bones, bone marrow, lamb shanks and tongue in a thick broth. Key ingredients are lamb parts, ginger-garlic paste, onions, spices like chili powder, turmeric, garam masala and a homemade spice mix tied in a muslin cloth. The meat is pressure cooked until tender then simmered in a gravy made from the cooked meat and spices for 1-2 hours until thickened. It is garnished and served hot with bread.

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Hamid Ali
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629 views3 pages

Ingredients: Nihari Masala - (Potli Ka Masala Powder)

The dish is a traditional slow-cooked lamb stew prepared for 6-7 hours on low heat. It includes lamb trotters, head bones, bone marrow, lamb shanks and tongue in a thick broth. Key ingredients are lamb parts, ginger-garlic paste, onions, spices like chili powder, turmeric, garam masala and a homemade spice mix tied in a muslin cloth. The meat is pressure cooked until tender then simmered in a gravy made from the cooked meat and spices for 1-2 hours until thickened. It is garnished and served hot with bread.

Uploaded by

Hamid Ali
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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The dish is traditionally slow-cooked prepare overnight on a low heat 6-7 hours in various vessels

with favorable herbs and spices with lamb/goat trotter, head bones,bone marrow,lamb shanks and
tongue and consistency of thick broth.

Ingredients

2kg Paya (Trotters)


1 kg Tongue (optional)
1kg Lamb shanks (optional)
2 tbsp Ginger and Garlic paste

For Preparing Gravy

3/4 Onions (finely chopped)


1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Nihari Masala-(Potli Ka Masala Powder)
1 tbsp Garam Masala
5 tbsp flour paste/ Curd
3tbsp Lemon Juice (optional)
4-6 Green Chilli
Salt to taste
1 cup Oil

Home Made Nihari /Potli Ka Masala Powder:


1tbsp of coriander seeds, cumin seeds, cloves ,black pepper corn, green cardamoms 1-2 cinnamon
stick,
1- 2 bay leaves, 1-2 Aniseed flower(dagad phool) and 2-3 dry rose petals (Gulab phool)
make a nod in a small muslin cloth.

For Garnish

Fry Onions
Lemon slice
Coriander leaves (finely chopped)
Mint leaves (finely chopped)

Method

Wash Paya( Trotters) and drain well.


In a pressure cooker at medium high heat,
add Paya, ginger garlic paste and Gram masala.
Let pressure cook for about 10 minutes until the Paya is tender.

Meanwhile,
In a large saucepan at medium heat,
add 2 cups oil,
Add onions and fry to golden brown, take out onions
(keep few fried onions for garnishing).
Then add Paya,
red chilli powder, Turmeric powder, green chilli,lemon juice, salt,
and mix well and pour water into it.

In a small bowl add


Add yoghurt or flour powder in a small amount of of water,
mix it well without any lumps, and add into it.

Take Muslin Cloth and put the Nahari masala into the cloth and make a not to it.
(Note : You can get the Ready-made Masala from the Indian grocery if not available you
can prepare home made masala in the above ingredients )

Now add potli ka masala into it and stir well.

Allow to cook in low heat for 1-2 hours till the thin layer of oil appears on the bottom surface and
till the gravy is thicken.
Then take a slotted spoon or tong to remove potli ka masala from the broth.
Remove from the heat.

Garnish with Fry Onions,


Coriander leaves (finely chopped), Mint leaves (finely chopped)
Serve hot with Parathas/Naan /Phulka
Enjoy It..!!

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