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.