Ingredients:
Shan Nihari masala
1 onion, finely sliced
2 tsp ginger garlic paste
half cup aata, dissolved in a cup of cold water
2 lbs nihari meat with bone (beef shank) but you can use any meat, goat, chicken whatever…
In a pot, add some oil and the garlic ginger paste. Stir a few secs. Add meat and nihari masala. I use 3/4 packet only. On low-med flame stir until color of meat changes and the raw smell goes away.
At this point, add 2 cups of water and let meat become tender. Once the meat is well done, increase heat and there should be enough water for gravy, if not, add some, and slowly start stirring in the aata water to thicken the gravy. Lower the flame and continue thickening it until desired consistency of nihari is reached.
Fry onions in oil until golden brown. Add 1/2 tsp nihari masala and pour over the pot of nihari. Now on low, cook until the salan is red and oil floats on the top!!!
See the thing is, i never really used these packet things, up until i discovered GS (Sara’s infamous butter chicken anyone?)… i always try to make things from scratch… maybe i should just concede and accept that a bad cook like me should make life easier for herself
If you sent me my CM pay cheque, then i will be able to afford takeout nihari everyday
Uhm, i’m selfish?! You just boasted about your nihari, and didn’t even have the audacity to share the recipe!
Merci Niks! Nihari is on the menu this weekend! 
)… i always try to make things from scratch… maybe i should just concede and accept that a bad cook like me should make life easier for herself 
