If you’ve ever wanted to skip store-bought spice blends and make your own Nihari masala from scratch, you’re in the right place. This homemade Nihari masala recipe is full of bold, traditional flavor using whole spices – no fillers or preservatives! This blend is perfect for anyone craving an authentic Pakistani Nihari spice mix for their home kitchen.
Why Make Your Own Nihari Masala?
- No preservatives or artificial flavors
- Customizable to your spice preference
- Fresher and more aromatic
- Works beautifully in Instant Pot Nihari or traditional stovetop versions
- Ideal for halal family meals or gatherings
Ingredients
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 6 cloves
- 4 green cardamoms
- 1 black cardamom
- 1 small cinnamon stick (or 1/2 tsp ground cinnamon)
- 1 bay leaf
- 1 tsp ground nutmeg
- 1/2 tsp ground mace
- 1 tsp paprika
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- Salt to taste (optional)
Instructions
Step 1: Toast Whole Spices
In a dry skillet over medium heat, add coriander seeds, fennel, cumin, peppercorns, cloves, cardamoms, cinnamon, and bay leaf. Toast for 2–3 minutes until fragrant. Stir constantly so they don’t burn.
Step 2: Cool & Grind
Remove from heat and let the spices cool. Then grind them into a fine powder using a spice grinder or coffee grinder.
Step 3: Mix in Ground Spices
In a bowl, combine the freshly ground mix with nutmeg, mace, paprika, chili powder, turmeric, and ground ginger. Stir until evenly blended.
Step 4: Store
Transfer the masala into an airtight glass jar. Store in a cool, dry place for up to 3 months. You can freeze it too to lock in the aroma longer.
How Much to Use
Use 2 tablespoons of this homemade Nihari spice mix per 2.5–3 lbs of beef. Adjust to taste depending on how bold or mild you like it.
Pro Tip
Roast the whole spices right before grinding. This little step in the homemade nihari masala recipe makes a BIG difference in the final flavor of your Nihari. Your kitchen will smell incredible. I promise!
Use It for:
This masala is the secret behind my rich and comforting Instant Pot Nihari recipe!
FAQs about Homemade Nihari Masala Recipe
Q: Can I double the batch and store it?
Absolutely. Just make sure it’s kept in an airtight container away from light and moisture.
Q: Is this masala gluten-free?
Yes! It contains no wheat or fillers – just pure ground spices.
Q: What other recipes can I use this in?
Try it in lamb Nihari, chicken Nihari, goat stew, or even as a warming rub for slow-cooked meats.
Tried It? Let’s Talk Spices!
Have you tried this homemade Nihari masala recipe yet? I’d love to hear how you used it! Share your thoughts, spice tweaks, or questions in the comments below. Did you pair it with a stovetop Nihari or go the easy Instant Pot route?
