Paneer Nihari

Name: Paneer Nihari
Cuisine: American
Ingredients: For Nihari Masala:; 2 blades mace; 2 bay leaves; 2-3 black cardamom pods; 5 green cardamom pods; 8-10 whole cloves; 1 tablespoon cumin seeds (about 7 grams); 1 tablespoon coriander seeds (about 7 grams); 1 teaspoon fennel seeds (about 2 grams); 1 small piece nutmeg; 8-10 black peppercorns; 2 dried red chilies; 2 -inch stick cinnamon; Other Ingredients:; 10 1/2 ounces paneer (about 300 grams); 2-3 tablespoons ghee (about 30-45 grams); 4 teaspoons ginger-garlic paste (about 20 grams); 3 tablespoons fried sliced onions (about 20 grams); 1 teaspoon turmeric powder; 2 tablespoons Kashmiri chili powder; Salt to taste; 2 tablespoons all-purpose flour (about 16 grams); 1 cup plain yogurt (about 240 ml); 1/2 -inch piece ginger, cut into thin strips; 2 tablespoons fresh cilantro, chopped; 1 teaspoon lemon juice

Shuchi Jain @shuchi_191171

Nihari is a traditional Muslim dish. Mutton Nihari is a famous recipe from cities like Lucknow, Hyderabad, and Delhi. Nihari, slow-cooked over low heat, is one of Delhi’s most delicious foods. In the traditional Nihari recipe, meat is cooked for hours over low heat with special spices, giving it a unique and rich flavor. It’s also known as Nalli Nihari or Paya Nihari and is typically served with tandoori roti. Nihari is usually a non-vegetarian dish, but here I’m presenting a vegetarian version: Paneer Nihari. Now, vegetarian guests at your Eid feast can also enjoy this traditional dish.

Shuchi Jain @shuchi_191171

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Ingredients

For Nihari Masala:
2blades mace
2bay leaves
2-3black cardamom pods
5green cardamom pods
8-10whole cloves
1 tablespooncumin seeds (about 7 grams)
1 tablespooncoriander seeds (about 7 grams)
1 teaspoonfennel seeds (about 2 grams)
1small piece nutmeg
8-10black peppercorns
2dried red chilies
2-inch stick cinnamon
Other Ingredients:
10 1/2 ouncespaneer (about 300 grams)
2-3 tablespoonsghee (about 30-45 grams)
4 teaspoonsginger-garlic paste (about 20 grams)
3 tablespoonsfried sliced onions (about 20 grams)
1 teaspoonturmeric powder
2 tablespoonsKashmiri chili powder
Salt to taste
2 tablespoonsall-purpose flour (about 16 grams)
1 cupplain yogurt (about 240 ml)
1/2-inch piece ginger, cut into thin strips
2 tablespoonsfresh cilantro, chopped
1 teaspoonlemon juice

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Steps

1

To make the Nihari masala, lightly roast all the masala ingredients in 1 teaspoon ghee, then grind them into a powder.
2

Heat ghee in a heavy-bottomed pot over medium heat. Add the ginger-garlic paste, turmeric, salt, Kashmiri chili powder, fried onions, and ginger strips. Sauté lightly.
3

Mix a little water into the flour to make a smooth slurry.
4

In 1 tablespoon ghee, lightly fry the paneer pieces (cut into 1-inch cubes).
5

Add the flour slurry, yogurt, and Nihari masala to the pot with the sautéed spices. Cook, stirring, for 1-2 minutes. Add 6-7 cups water (about 1.5-1.75 liters), cover, and simmer on low heat for 45 minutes to 1 hour, until the ghee rises to the top. Stir occasionally and add more water if needed.
6

Add the fried paneer cubes and cook for another 5 minutes.
7

Add chopped cilantro and lemon juice. Serve hot, garnished with onion slices, alongside tandoori roti or naan.