Step 1 – Homemade Nihaari Masala:


½ cup saumph

½ cup whole jeeroo

½ cup whole dhana

± 10 big black elachi

± 17 small elachi

18 aniseed star

± 20 cloves

1 tsp whole black pepper

± 14 bay leaves

± 14 flakes of mace


Roast all whole spices in a warm oven and grind.

Then add the following to the ground spice:

4 heaped tblsp of chilli powder

3 tsp arad

3 tsp dhana jeeroo

½ tsp nutmeg powder

2 tsp ginger powder

Mix all the spices together properly and store in a bottle when cool.

Step 2 – Nihaari:

Melt a nice amount of oil and ghee in a pot. When hot, add the following:

1 tsp saumph

4-5 aniseed stars

4-5 bay leaves

4 black elachi

4 green elachi

Braise a little

Add the following  to 1 kg of steak chunks:

4 tblsp nihaari masala

1½ tblsp ginger garlic

1½ tsp chilli powder

1½ tsp dhana jeero

½ tsp arad

Salt to taste

Put the steak into the pot and braise. Add ± 2½ litres of water and cook till steak is almost done. Then mix ¾ cup of flour, 3 tblsp maizena and water and make a paste. Add it to the pot and stir quickly. Be careful not to let any lumps form.

Then leave the nihaari to boil on low until meat starts breaking up. (If nihaari is too thin add more flour paste to it) Slice thin pieces of ginger and chop a handful of dhania in it.

Step 3 – Wagaar:

Fry 1 onion in ghee and oil. When onions are golden brown add 1 tblsp of nihaari masala and ½ tsp chilli powder. Mix quickly, throw into the pot and cover.

Serve with tandoori naan, slices of ginger, green chillies, lemon and chopped dhania.