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Homemade Nihari & Daleem Masala

Make your own Nihari and Daleem Masala at home and enjoy your cooking. #HappyCookingToYou

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Ingredients:

Nihari Masala:

  • Hari elaichi (Green cardamom) 7-8
  • Badi elaichi (Black cardamom) 5-6
  • Darchini (Cinnamon sticks) 4-5
  • Badiyan ka phool (Star anise) 2
  • Laung (Cloves) 1 tsp
  • Sabut dhania (Coriander seeds) 2 tbs
  • Zeera (Cumin seeds) 1 tbs
  • Saunf (Fennel seeds) 4 tbs
  • Sabut kali mirch (Black peppercorns) 1 & ½ tbs
  • Jaifil (Nutmeg) 1/4 piece
  • Javatri (Mace) 1 piece
  • Pipli (Long pepper) 4-5
  • Sonth (Dried ginger) 4-5 pieces
  • Kala zeera (Caraway seeds) ½ tbs
  • Tatri (Citric acid) ½ tsp
  • Tez paat (Bay leaves) 2
  • Namak (Salt) 1 & ½ tbs
  • Lal mirch powder (Red chili powder) 2 tbs
  • Haldee powder (Turmeric powder) 1 & ½ tsp
  • Kashmiri lal mirch (Kashmiri red chili) powder ½ tbs (optional)

Daleem Masala:

  • Hari elaichi (Green cardamom) 6-7
  • Badi elaichi (Black cardamom) 4-5
  • Darchini (Cinnamon sticks) 12-15 (small)
  • Badiyan ka phool (Star anise) 2
  • Laung (Cloves) 7-8
  • Sabut dhania (Coriander seeds) 2 tbs
  • Zeera (Cumin seeds) 1 & ½ tbs
  • Tez paat (Bay leaves) 2
  • Jaifil (Nutmeg) 1/4 piece
  • Javatri (Mace) 1 piece
  • Sonth (Dried ginger) 1 piece
  • Sabut kali mirch (Black peppercorns) 1 & ½ tbs
  • Tarti (Citric acid) ½ tsp
  • Kala zeera (Caraway seeds) ½ tsp
  • Lal mirch powder (Red chili powder) 2 tbs
  • Namak (Salt) 1 tbs
  • Haldee powder (Turmeric powder) ½ tbs

Directions:

In frying pan,add green cardamom,black cardamom,cinnamon sticks,star anise,cloves and dry roast for 30 seconds.

Add coriander seeds,cumin seeds,fennel seeds and dry roast until fragrant.

Let it cool down.

In spice mixer,add roasted spices,black peppercorns,nutmeg,mace,long pepper,dried ginger,caraway seeds,cirtic acid and grind to make a fine powder.

Add bay leaves,salt,red chili powder,turmeric powder,Kashmiri red chili powder and grind again.

Strain with the help of the strainer (grind again if any residues remains).

Can be stored in air tight container for up to 6 months (yields 120 gms for 2 kg nihari).

Daleem Masala:

In frying pan,add green cardamom,black cardamom,cinnamon sticks,star anise,cloves and mix.

Add coriander seeds,cumin seeds and dry roast until fragrant.

Let it cool down.

In spice mixer,add roasted spices,bay leaves,nutmeg,mace,dried ginger,black peppercorns,citric acid,caraway seeds and grind to a fine powder.

Add red chili powder,salt,turmeric powder and grind again.

Strain with the help of the strainer.

Can be stored in air tight container for up to 6 months (yields 120 gms for 2 kg daleem).

Recipe By: Kanwal Mohsin

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