1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
In a large non-stick pot, over medium high heat, evenly spray cooking oil for 4 seconds. Add beef and pan sear on all sides; add garlic and ginger paste, salt, homemade Nihari masala and gram flour and sauté for 3 to 5 minutes.
Add 4 cups water and turn the heat to the highest setting; bring to a boil. Turn down the heat to the lowest setting, cover and simmer for 2 to 3 hours until beef is almost cooked.
In a small bowl, combine remaining water and whole wheat flour to make a fine paste. Add this paste slowly to the beef mixture and mix well removing any lumps.
Sprinkle paprika and garam masala on top and spray cooking oil for 4 seconds. Cover and cook for 1 ½ hour until beef is completely cooked and tender and the gravy thickens.
Finish Nihari by spraying cooking oil for 2 seconds and garnish with cilantro, ginger, jalapeño peppers and lemon wedges.
Warm the pita by sprinkling a few drops of water on the pita bread and heating on a pan or grill.
Enjoy Beef Nihari with warm whole wheat pita bread.
4 servings
191 gram
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content