Nahari

Nahari

Nahari by Nighat Nadeem

Serves 4

Ingredients:
  1. 500 gms Mutton Shanks
  2. 5 gms Nahari Masala Powder
  3. 5 gms Turmeric Powder
  4. 5 gms Hasnon’s Red Chilli Paste
  5. 5 gms Coriander Powder
  6. 5 gms Whole Garam Masala
  7. 2 gms Fenugreek Seeds
  8. 5 gms Coriander Leaves
  9. 10 gms Hanson’s Ginger-Garlic Paste
  10. 10 gms Yogurt
  11. 10gms Gram Powder (Roasted)
  12. ½ tsp Rose Water
  13. ½ tsp Khewra
  14. 200 gms Hanson’s Fried Onions
  15. 100 gms Cooking Oil

 

Method:

Boil shanks until meat starts to leave bone & set aside. Heat oil in a deep frying pan & add fenugreek seeds, whole garam masala & wait until it crackles. Add Hanson’s Fried Onions , then add Hanson’s Ginger-Garlic Paste, turmeric, Hasnon’s Red Chilli Paste & coriander powder & a cup of water . Allow to boil. Let water reduce & add yogurt, stir well & then add shanks. Cook on medium heat for 10 to 15 minutes & then add two cups of water followed by the nahari masala. Allow it to cook for a while. Add the roasted gram powder & cook until gravy thickens. Add rose & khewra water to gravy. Garnish with julienned ginger, chopped green chilli & coriander. Serve hot.