Potli ka Masala

Name: Potli ka Masala
Total time: 360 s
Yield: 12-14 servings
Cuisine: Indian
Ingredients: 1 tbsp Coriander Seeds; 1 tbsp Betel Roots or Paan ki Jadd; 5-6 Bay Leaves; 1 Stone Flower or Pathar ka phool; 1 tbsp Dried Rose Petals; 1 Star anise; 1 tsp Fennel Seeds or Saunf (optional); 1 tsp Caraway Seeds or Shahjeera; 1/2 tsp Mace; 6-7 Cloves; 1 tsp Cubeb Pepper or Tailed Pepper or Kababchini; 2-3 Cinnamon sticks; 1 tsp Garam Masala; 1 handful Vetiver roots or Khas ki jadd

ZMA @zesty5

#cookpadindia
#mughlai
#hyderabadiniharimasala
An authentic masala for making Paaya Nihari or Sira (Lamb head) and Paaya Nihari both. It can also be used for cooking Lamb head curry. The masala has to be tied up in a muslin cloth and dropped into the cooking pot. Hence the name is as such because Potli literally means a pouch. The slow cooking makes the masala to release it's aroma and taste into the boiling broth. Hence it tastes and smells heavenly due to this particular special masala meant for it. It's a must have one in every Hyderabadi household. Not only in the above mentioned Curries and Gravies, it's also used in Khorma as well because of it's flavourful and aromatic quality.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

5-6 minutes

12-14 servings

1 tbspCoriander Seeds
1 tbspBetel Roots or Paan ki Jadd
5-6Bay Leaves
1Stone Flower or Pathar ka phool
1 tbspDried Rose Petals
Sun Dried Rose Petals
1Star anise
1 tspFennel Seeds or Saunf (optional)
1 tspCaraway Seeds or Shahjeera
1/2 tspMace
6-7Cloves
1 tspCubeb Pepper or Tailed Pepper or Kababchini
2-3Cinnamon sticks
1 tspGaram Masala
1 handfulVetiver roots or Khas ki jadd

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Steps

5-6 minutes

1

Slightly roast all these masalas and store in an airtight container. Let it come to room temperature before storing. No need of any grinding.
2

Add half of this masala for making nihari of about 14-15 lamb trotters. This recipe can be very conveniently doubled or tripled. You should not add it directly to the stew. It should be tied in a muslin cloth and then add to the cooking broth. After done, just discard it.
3

Hence if you are making more of it or making for a large gathering then add it accordingly. That's it. This can be stored for a long time in your pantry without any hassles. So be rest assured about it. You will love it's flavour and aroma. Enjoy!

Linked Recipes

Sun Dried Rose Petals

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Cooksnaps

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ZMA @zesty5

on December 08, 2022 13:37

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.