Go Back
–+ servings
Nihari Masala Powder Featured Image

Nihari Masala Powder

By Mita Mondal
Nihari masala powder refers to a blend of different seeds, pepper, garam masala, and a variety of aromatic spices like star anise, cubebe, mace, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 16 minutes
Course Condiments
Cuisine Indian
Servings 15
Calories 21 kcal

Ingredients
  

  • 1 tbsp White cumin seeds
  • ½ tbsp Black cumin seeds
  • ½ tbsp Black pepper
  • 1 tbsp Fennel seeds
  • 1 tbsp Coriander seeds
  • ½ piece Nutmeg
  • ½ piece Mace
  • 3 pieces Cinnamon sticks 1 inch size
  • ½ tsp Tailed pepper or cubebe
  • ½ tbsp Green cardamom
  • 1 tsp Cloves
  • 5 pieces Long pepper (pippali)
  • 1 tbsp Dry pomegranate seeds
  • 4 pieces Black cardamom
  • 4 pieces Star anise
  • 3 pieces Bay leaves (torn)
  • ½ tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tbsp Dry red chili powder
  • 1 tbsp Salt
  • 1 tbsp Kashmiri red chili powder
  • ½ tbsp Poppy seeds
  • ½ tbsp Dry ginger powder
  • ½ tbsp Dry garlic powder
  • ½ tbsp Dry papaya powder

Instructions
 

  • Take a frying pan and heat it on your gas stove on a low flame. Put all the whole spices such as 1 tbsp of white cumin seeds, ½ tbsp of black cumin seeds, ½ tbsp of black pepper, 1 tbsp of fennel seeds, 1 tbsp of coriander seeds, ½ piece of nutmeg, ½ piece of mace, 3 cinnamon sticks of 1-inch size, ½ tsp of tailed pepper or cubebe, ½ tsp of green cardamom, 1 tsp of cloves, 5 pieces of long pepper (pippali) of about 1-inch size, 1 tbsp dry pomegranate seeds, 4 pieces of black cardamom, 4 pieces of star anise, and 3 pieces of bay leaves (torn) in it.
    Stir the spices continuously to dry roast them for about 2 to 3 minutes until you can smell the magical aroma of the roasted spices. Make sure you do not burn them and the spices lose their natural flavor.
  • Transfer the roasted spices into a separate plate and set it aside so that the spices cool off completely.
  • Take a clean and dry grinder.
  • Transfer the roasted spices into the grinder and grind them into a fine powder.
  • Now it is time to use the powdered ingredients to the ground spices.
  • Pour and mix them nicely and your nihari masala powder is ready.
Subscribe to My YouTube Channel Mitar Cooking!

Notes

  1. I strongly recommend using fresh spices to make nihari masala powder at home. This will offer the desired taste and authentic flavor to the powder.
  2. Make sure you roast the spices perfectly, either separately or together, on a low flame to prevent burning them. This will enhance the taste of the powder even further.
  3. Remove the spices from the frying pan when they start changing color. Transfer them to a plate first and not into the grinder to let them cool completely. This will prevent condensation and clumping.
  4. Grind the spices a couple of times to achieve a fine powder. Grind intermittently to avoid heat generation by the electric motor and affecting the texture. However, you may leave it coarse if you like.
  5. I would not recommend making a lot of it at a time. A small amount is not only easy to store but will also preserve the freshness and flavor for a long time. Use a dry spoon while using and preventing moisture introduction.

Nutrition Info (Estimation Only)

Nutrition Facts
Nihari Masala Powder
Amount per Serving
Calories
 
21
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
1
mg
0
%
Sodium
 
322
mg
14
%
Potassium
 
88
mg
3
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
346
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!