Aachi Nihari Masala is a mix of whole aromatic spices. The whole spices like cardamom, fennel, cloves, nutmeg, dry ginger, etc are roasted and then ground to a powder. Nihari comes from the Arabic nahaar meaning "morning". It was originally eaten by Nawabs in the Mughal Empire as a breakfast item after their Islamic morning prayer of Fajr. Nihari masala is great for both vegetarian and non-vegetarian curries. You can use it in recipes like chickpea curry, or rajma masala.

Recipe Using Aachi Nihari Masala

• To make Nihari curry Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stockpot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
• Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder, and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
• Add the nihari masala and 8 cups of water. Mix well, cover, and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cook is when it breaks easily with a wooden spoon.
• Dissolve wheat flour in half a cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
• Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.