Spiced Vegetable Nihari Stew Recipe

About this recipe

A rich and flavorful Pakistani beef stew, slow-cooked with aromatic spices for a hearty, high-protein dinner. Perfect for those seeking a comforting and satisfying meal.

Ingredients

• 100 g Coriander Leaves
• 150 g Spring Onion (Kandychi Path)
• 100 g Sambar Onion Peeled
• 100 g Premium Green Chilli
• 200 g Ginger (Shunti)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 g Dhani Pure Coriander Powder
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
• 500 g Dhani Pure Coriander Seeds
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g Whole Farm Premium Black Peppercorns
• 50 g On1Y Whole Cardamom Green
• 50 g Dhani Pure Large Black Cardamom Whole
• 1 Kg Cloves (Lavang)
• 40 g Orika True Cinnamon Stick
• 50 g Zoff Premium Indian Bay Leaf
• 1 pack (25 g) Snapin Nutmeg Powder
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 80 g Knorr Vegetables Stock Cubes

Instructions

1. 1. Heat 4 tablespoons of oil in a heavy-based pot over medium heat.
2. 2. Add a mixture of chopped Sambar onions and ginger and fry for 5-7 minutes until lightly browned.
3. 3. Stir in 1 teaspoon of salt, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and ginger. Mix well and cook for 2 minutes.
4. 4. Add a splash of water to prevent sticking and continue stirring.
5. 5. Dissolve 3 tablespoons of flour in vegetable stock and pour this mixture into the pot. Stir continuously and bring to a boil.
6. 6. Grind 2 teaspoons of fennel seeds, 2 teaspoons of coriander seeds, 1/2 teaspoon of cumin, 1/2 teaspoon of whole black peppercorns, 2 cardamom pods, 2 black cardamom pods, 10 cloves, 1 cinnamon stick, 1 bay leaf, and 1/4 teaspoon of nutmeg into a fine powder.
7. 7. Add the ground spice mix to the pot and stir well to combine.
8. 8. Pour in 750 ml (3 cups) of water, cover the pot, and reduce the heat to low. Let the stew simmer gently for 5-6 hours, stirring occasionally, until the mixture is tender.
9. 9. Once the mixture is tender, adjust the consistency of the curry by simmering uncovered if needed. Remove any whole spices or spice bundle if used.
10. 10. In a separate pan, heat a small amount of oil and fry thinly sliced onions until golden brown. Use these as a garnish for the stew.
11. 11. Garnish the Nihari with freshly chopped coriander, spring onion, and sliced green chilies before serving.
12. 12. Serve hot with naan or steamed rice for a hearty dinner.