Nahari
An authentic non-vegetarian recipe from Delhi, India
Cook Time
3 hours
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
800g Mutton shank (nalli)
30g Whole wheat flour (atta)
3piece Onion, thinly sliced
40g Ginger-garlic paste
20g Nihari masala
8g Fennel seeds, ground
8g Garam masala
10g Red chilli powder
80ml Ghee
20g Ginger, julienned
4piece Green chillies, slit
2piece Lemon, sliced
20g Fresh coriander
15g Salt
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Heat ghee in a large heavy pot. Fry sliced onions until golden brown. Remove half for garnish.
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Add ginger-garlic paste to remaining onions in the pot. Cook for 2 minutes.
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Add mutton shank pieces and brown on all sides for 8 minutes.
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Add red chilli powder, nihari masala, ground fennel, and salt. Stir well.
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Add enough water to fully submerge the meat (about 1.5 litres). Bring to boil.
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Reduce heat to very low. Cover tightly and cook for 2–2.5 hours until the meat is fall-off-the-bone tender.
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Mix wheat flour with a little water to make a slurry. Add to the stew and stir well to thicken the gravy.
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Simmer uncovered for another 15 minutes until gravy thickens.
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Add garam masala and adjust salt.
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Serve garnished with julienned ginger, green chillies, fried onions, coriander, and lemon wedges.
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Chef's Tips
Nahari is traditionally a breakfast dish of Old Delhi — slow-cooked overnight and served at dawn.
The wheat flour slurry thickens the gravy and gives it the characteristic silky consistency.
Good nihari requires patience — low and slow is the only way.
Serve with fresh kulcha or naan for the full Old Delhi experience.
About This Dish
Nahari is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Nahari is traditionally a breakfast dish of Old Delhi — slow-cooked overnight and served at dawn. - The wheat flour slurry thickens the gravy and gives it the characteristic silky consistency. - Good nihari requires patience — low and slow is the only way. - Serve with fresh kulcha or naan for the full Old Delhi experience.
Category
Non-Vegetarian
Cook Time
3 hours
Servings
4 servings
Difficulty
Hard