Nalli Nihari Masala | Sanjeev Kapoor Khazana

The secret ingredient to the most popular recipe of the Mughlai Cuisine is in it's masala. Do try !

NALLI NIHARI MASALA

Ingredients

3 tablespoons cumin seeds (jeera)
12-15 cloves
15-20 green cardamoms
2 tablespoons fennel seeds (saunf)
5-6 black cardamoms
4 blade mace
2 bay leaves
3-4 one inch cinnamon sticks
1 tablespoon black peppercorns
5-6 dried red chillies
2 tablespoons poppy seeds (khus khus)
½ tablespoon nutmeg (jaiphal) powder
1 tablespoons dried ginger powder (soonth)
1 tablespoons roasted Bengal gram (chana dal) powder

Method

1. Dry roast cumin seeds, cloves, green cardamoms, fennel seeds, black cardamoms, mace, bay leaves, cinnamon, peppercorns, red chillies for 1-2 minutes. Add poppy seeds and continue to roast till fragrant. Set aside to cool.
2. Transfer into a grinder jar. Add nutmeg powder, dried ginger powder and roasted Bengal gram powder and grind to a fine powder.
3. Transfer into a plate and cool down to room temperature.
4. Store in an airtight container to use as and when required.

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Cuisine - mughlai

Course - Powders

Dish - Powders