How to make Nalli Nihari Masala-SK Khazana -

As you roast the various spices the aroma given out makes your mouth water

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cumin seeds (jeera), Cloves (लौंग)

Cuisine : Moghlai

Course : Powders

Nalli Nihari Masala-SK Khazana

Nalli Nihari Masala-SK Khazana Recipe Card


Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Nalli Nihari Masala-SK Khazana Recipe

  • Cumin seeds (jeera) 3 tablespoons

  • Cloves 12-15

  • Green cardamoms 15-20

  • Fennel seeds (saunf) 2 tablespoons

  • Black cardamoms 5-6

  • Mace blades 4-5

  • Bay leaves 2

  • Cinnamon 3-4 one-inch pieces

  • Black peppercorns 1 tablespoon

  • Dried red chilllies 5-6

  • Poppy seeds (khuskhus) 2 tablespoons

  • Nutmeg (jaiphal) 1/2 tablespoon

  • Dried ginger powder (soonth) 1 tablespoon

  • Roasted Bengal gram (daalia) powder 1 tablespoon


Step 1

Dry roast cumin seeds, cloves, green cardamoms, fennel seeds, black cardamoms, mace, bay leaves, cinnamon, peppercorns, red chillies for 1-2 minutes. Add poppy seeds and continue to roast till fragrant. Set aside to cool.

Step 2

Transfer into a grinder jar. Add nutmeg powder, dried ginger powder and roasted Bengal gram powder and grind to a fine powder.

Step 3

Transfer into a plate and cool down to room temperature.

Step 4

Store in an airtight container to use as and when required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.