
Kathal Nihari Recipe

40 Mins

6-7 people

10 Mins
Kathal Nihari Recipe
Portions serving: 6-7 pax
Preparation time: 10 mins
Cooking time: 40 mins
Ingredients
Khatal 500 gms
Mustard oil ½ cup
Kewra water 1 tbsp 1 tbsp
Kabuli chala boiled ¼ cup
Mushroom 1 cup
Kabuli chana stock 4 cups
Onion sliced 1½ cup
Ginger & garlic paste 2 tbsp
Green chilli slit 3 pcs
Turmeric powder 1 tbsp
Salt 1 tbsp
Deggi mirch powder ½ tbsp
Ghee 2 tbsp
Besan ½ tbsp
Wheat flour/ Atta 1 tbsp
Green chilli (slices) 1 pc
Ginger juliennes 1 tbsp
Edible sweet ethar 2 drops
Saffron 6-7 strands
Nihari powdered masala:
Coriander seeds 4 tbsp
Jeera 2 tbsp
Shahi jeera ½ tbsp
Black pepper ½ tbsp
Cinnamon 1½ inch
Star anise 1 pc
Black cardamom 2 pcs
Green cardamom 5 pcs
Long pepper/pipli 2 pcs
Paan ki jad 1 inch
Mace 1 pc
Saunf 2 tbsp
Cloves ½ tbsp
Rose petals dried 4 tbsp
Dagad phool 2 tbsp
Nutmeg ½ pc
Bay leaf 2 pcs
Potli masala:
Bayleaf 2 pcs
Black cardamom 1 pc
Coriander seeds 1 tbsp
Jeera ½ tbsp
Dagad phool 1 tbsp
Cinnamon 1 inch
Star anise 2 pcs
Green cardamom 3-4 pcs
Mace 1 tbsp
Nutmeg ¼ pc
Rose petals dried 1 tbsp
Mace ½ pc
Saunf ½ tbsp
Paan ki jad ½ inch
Cloves 3 pcs
Long pepper/ pipli 1 pc
Method:
Remote the skin of the kathal and cut it into cubes.
Heat water in a pan, add kathal, salt, turmeric powder and boil it for 2-3 mins.
Then remove them in a bowl and store the water aside.
For the powdered nihari masala:
Take a mixer jar, add all the whole spices mentioned in the ingredients list.
Grind it to fine powder and set aside.
For the potli masala:
Take a muslin cloth, add all the spices mentioned in the ingredients list.
Tie a knot and make a potli of the whole masalas.
Process for nihari:
Take a mixer jar, add boiled chickpeas, mushrooms, some chickpea stock and puree it. Set aside until use in further.
Heat a pan, add ¼ cup mustard oil and let it heat.
Then add kewra water, and cover it with a lid.
Once it stops to splutter, add blanched kathal and sear it on high flame for a minute. Remove them in a bowl and set aside.
Now, in the same pan, add onion slices and cook until it gets golden brown.
Then add a little chana stock, ginger & garlic paste and cook it.
Then add slit green chilli, the masala potli, mushroom & chickpea puree, chickpea stock, turmeric powder, deggi mirch powder, kathal stock and cook it for 2-3 mins.
Then add nihari powdered masala, khatal and mix it. Cover with a lid and cook it on low flame for 10-15 mins.
Once done, remove khatal aside, strain the gravy through the strainer.
Now, heat a pan, add ghee, wheat flour, besan and roast them for a few seconds.
Then transfer the strained gravy to the pan and mix it.
Add kathal, kewra water, ginger julienne, green chilli slit, coriander, mint, edible sweet ethar, nihari powdered masala and cook it for a minute.
Kathal nihari is ready to serve.