Open the packet before you read anything else. Forty years of the same formula.
Cancel anytime. Delivered fresh each month.
“We know what your mother cooked.— Durga Masala, INA Market, New Delhi
We’ve been grinding it since 1985.”
Nihari Masala is a specialty North Indian blend formulated for slow-cooked stews of mutton, beef, or bone marrow — where complexity, silkiness, and layered aroma define quality. Unlike generic garam or mutton masala, this is engineered for all-day infusion, with spices that mellow and deepen without turning bitter.
It is a base-to-mid cooking spice, added early but designed to evolve.
Key characteristics: • Fine, smooth texture — no grit, ideal for long simmering • Visible specks of cassia bark, clove buds, and black cardamom seeds • Heat level: Mild-Medium (4 out of 10) — warmth supports, never dominates • Aroma: Warm and earthy — clove and cassia lead, followed by smoky black cardamom
Best used in: • Mutton Nihari (bone-in shank or trotters) • Beef Nihari (with marrow bones) • Keema Nihari (minced version) • Vegetarian Nihari (soya chunks or mushrooms) • Nalli Nihari (bone marrow stew)
Pro Tip: Always add Nihari Masala at the beginning — with meat, water, and bones — before the first boil. This allows 3–4 hours of slow infusion. Adding later yields flat, surface-level flavor.
Add at the start to bloom the spices and release their essential oils for maximum depth.
Mix with yogurt, oil, and citrus. Rest minimum 2 hours — overnight for meat.
A pinch added at the end preserves volatile aromatics that high heat destroys.
Cool, dry, away from sunlight. Use within 12 months for full potency.
100% . Stone-ground at our chakki in INA Market, New Delhi.
No fillers. No artificial colour. No preservatives.
What you see is the natural colour of the spice.
₹180.00
Garam Masala Powder
We do not use the "organic" certification label — not because our standards are lower, but because certification in India is inconsistent. What we guarantee: no pesticides in the grinding process, direct sourcing from known farmers, and zero synthetic additives of any kind.
We grind in small batches and dispatch within 1–2 days of grinding. Unlike supermarket spices that may have been sitting in warehouses for months, what you receive has been freshly processed at our INA Market chakki.
Keep in a sealed container, away from direct sunlight, heat, and moisture. A kitchen cupboard (not near the stove) is ideal. Shelf life is 12 months from date of grinding for full potency.
Absolutely. We have supplied chefs, caterers, and restaurants from INA Market for decades. WhatsApp us directly for bulk pricing and custom packaging.
We replace it. Send us a photo on WhatsApp and we will dispatch a replacement with no questions asked.
Plus early access to new blends and recipes from INA Market.
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