COOK NIHARI WITH US. HOW TO COOK NIHARI.

Today, we’re making Nehira, a rich and flavorful bone marrow stew that's a classic in Indian and Pakistani cuisine. Perfect for breakfast or a hearty meal, this dish is packed with spices and slow-cooked to perfection. Let’s dive in!"
Ingredients:
Bone marrow pieces (1 kg, cleaned)
Onions (2 large, finely sliced)
Tomatoes (2-3, pureed)
Ginger-garlic paste (2 tbsp)
Green chilies (2-3, slit)
Yogurt (1/2 cup, whisked)
Spices: turmeric, red chili powder, coriander powder, garam masala, and salt (adjust to taste)
Fresh coriander and ginger juliennes for garnish
Ghee or oil (4-5 tbsp)
Water (as needed)
Instructions:
Prepare the Base:
Heat ghee in a heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until fragrant.
Add Tomatoes and Spices:
Mix in the tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates, ensuring the spices are well roasted.
Cook the Bone Marrow:
Add the bone marrow pieces and sauté for 5-7 minutes, ensuring they are coated with the masala. Lower the heat, cover, and let it simmer for a few minutes to absorb the flavors.
Add Yogurt:
Slowly pour in the whisked yogurt while stirring continuously to avoid curdling. Let it cook for another 5 minutes.
Simmer to Perfection:
Add enough water to cover the meat and bones. Bring it to a boil, then lower the heat and let it simmer for 1-2 hours (or use a pressure cooker for faster cooking). Stir occasionally, ensuring the marrow softens and releases its flavors.
Final Touch:
Sprinkle garam masala and add slit green chilies. Cook for another 5-10 minutes. The gravy should be rich and slightly thick.
Serve Hot:
Garnish with fresh coriander and ginger juliennes. Serve with naan, paratha, or steamed rice for a truly indulgent meal.