Nahari

Nahari Recipe - Authentic South Indian Dish with Garlic, Mint, and Spices

Region / culture: India, South India | Preparation time: 15 minutes | Cooking time: 2 hours and 5 minutes | Servings: 6

Introduction

Nahari is a traditional South Asian dish that is known for its rich and flavorful broth, tender meat, and aromatic spices. This slow-cooked stew is often enjoyed as a hearty breakfast or as a comforting meal during the colder months.

History

Nahari has its origins in the Mughal Empire, where it was considered a royal dish and was often served to the nobility. Over time, the recipe spread throughout South Asia and became a popular street food in countries like Pakistan and India.

Ingredients

6 trotters, cleaned and ready to cook
8 marrow bones
2 cups sliced onions
2 tbsp ginger-garlic paste
mint leaves for garnish
0.25 tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
0.25 tsp cinnamon powder
6 cloves
6 black cardamom, slightly crushed
0.25 cup lemon juice
0.5 cup chopped coriander leaves
1 cup oil
2 tsp salt or to taste

How to prepare

Heat oil and sauté onions until browned. Add ginger-garlic paste, turmeric, and coriander powder. Sauté until the fat separates.
Add cinnamon, salt, cloves, and cardamoms. Stir fry to mix well. Add the trotters and marrow bones along with 6 cups of water. Bring to a boil, then simmer, covered, over low heat for two hours or until the bones and trotters are softened.
Add the lime juice and coriander. Simmer for another 5 minutes or so.
Serve hot, garnished with the mint leaves.

Variations

You can add potatoes or chickpeas to Nahari for a heartier stew.
For a lighter version, you can use lean meat such as beef or chicken instead of trotters and marrow bones.
To make a vegetarian version, you can use mushrooms or tofu as a substitute for the meat.

Cooking Tips & Tricks

For a richer flavor, you can roast the bones and trotters before adding them to the stew.

- Make sure to skim off any excess fat that rises to the surface while the stew is cooking.

- Adjust the spices according to your taste preferences. You can add more or less chili powder depending on how spicy you like your Nahari.

Serving Suggestions

Nahari is traditionally served with naan or roti, along with a side of sliced onions, lemon wedges, and fresh coriander leaves. You can also enjoy Nahari with rice or boiled eggs for a more filling meal.

Cooking Techniques

Nahari is typically slow-cooked over low heat to allow the flavors to develop and the meat to become tender. It is important to simmer the stew for at least two hours to achieve the desired consistency and taste.

Ingredient Substitutions

If you are unable to find trotters or marrow bones, you can use beef shanks or oxtail as a substitute. You can also adjust the spices and seasonings according to your taste preferences.

Make Ahead Tips

Nahari tastes even better the next day, as the flavors have had time to meld together. You can make Nahari in advance and store it in the refrigerator for up to three days. Simply reheat it on the stove before serving.

Presentation Ideas

Serve Nahari in a deep bowl garnished with fresh mint leaves and a squeeze of lemon juice. You can also sprinkle some garam masala on top for an extra burst of flavor.

Pairing Recommendations

Nahari pairs well with a side of raita (yogurt dip) or a fresh salad to balance out the richness of the stew. You can also enjoy Nahari with a refreshing drink like lassi or chai.

Storage and Reheating Instructions

Store leftover Nahari in an airtight container in the refrigerator for up to three days. Reheat it on the stove over low heat, stirring occasionally until heated through. You may need to add a little water to thin out the stew if it has thickened.

Nutrition Information

Calories per serving

A serving of Nahari typically contains around 400-500 calories, depending on the portion size and ingredients used in the recipe.

Carbohydrates

Nahari is a low-carb dish, with only a small amount of carbohydrates coming from the onions and spices used in the recipe.

Fats

Nahari is a high-fat dish due to the use of oil and marrow bones. However, the fats in Nahari are mostly healthy fats that can provide essential nutrients to the body.

Proteins

Nahari is a rich source of protein, thanks to the trotters and marrow bones used in the recipe. Protein is essential for muscle growth and repair, making Nahari a nutritious and satisfying meal.

Vitamins and minerals

Nahari is packed with vitamins and minerals, including iron, calcium, and phosphorus from the bones and trotters. These nutrients are important for maintaining healthy bones, teeth, and overall well-being.

Alergens

Nahari may contain allergens such as gluten (if served with naan or roti) and dairy (if garnished with yogurt). It is important to check for any allergens before consuming Nahari.

Summary

Overall, Nahari is a nutritious and flavorful dish that provides a good balance of protein, fats, and essential nutrients. Enjoying Nahari in moderation as part of a balanced diet can be a delicious way to nourish your body.

Summary

Nahari is a delicious and comforting stew that is perfect for warming up on a cold day. With its rich flavors, tender meat, and aromatic spices, Nahari is sure to become a favorite in your household. Enjoy this traditional South Asian dish with naan, rice, or your favorite side dishes for a satisfying meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Nahari. It was a hot summer day in my village, and I was wandering through the bustling market, taking in the sights and smells of the various spices and foods on display. As I passed by a small food stall, I caught a whiff of a tantalizing aroma that made my mouth water. I approached the stall, curious to see what was cooking.

The stall was run by an elderly woman with a warm smile and twinkling eyes. She was ladling a rich, fragrant stew into bowls for her customers, who were eagerly digging in with chunks of freshly baked naan. I struck up a conversation with her, asking about the dish she was making. She told me it was Nahari, a traditional Pakistani beef stew that was slow-cooked with a blend of aromatic spices until it was tender and flavorful.

Intrigued by the recipe, I asked her if she would be willing to teach me how to make it. To my delight, she agreed, and we spent the afternoon together in her humble kitchen, as she patiently guided me through the process of making Nahari. She showed me how to brown the beef in ghee, and then simmer it with onions, garlic, ginger, and a blend of spices that included coriander, cumin, cinnamon, and cloves. She explained that the key to a good Nahari was to let it cook low and slow, allowing the flavors to meld together and the meat to become tender.

As we cooked, she shared stories of her own grandmother, who had passed down the recipe to her. She told me how Nahari was a dish that was often made for special occasions, like weddings and Eid celebrations, and how it brought people together around the table to share in its rich, comforting flavors. I could feel the love and tradition that went into the dish, and I knew that I had stumbled upon something truly special.

After several hours of simmering, the Nahari was finally ready. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of our labor. The first bite was a revelation - the beef was melt-in-your-mouth tender, the spices were perfectly balanced, and the gravy was rich and velvety. It was unlike anything I had ever tasted before, and I knew that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I have made Nahari countless times, each batch a little different from the last as I experimented with different spices and techniques. I have shared the recipe with friends and family, passing down the tradition that was handed to me by that kind old woman in the market all those years ago. And every time I make Nahari, I am transported back to that hot summer day, to the sights and smells of the bustling market, and to the warmth and generosity of the woman who taught me how to make it.

Nahari has become more than just a recipe to me - it is a connection to my past, a link to the generations of women who came before me, and a reminder of the power of food to bring people together and create lasting memories. I am grateful for the chance encounter that brought Nahari into my life, and I will continue to cook it with love and pride, knowing that with each pot I make, I am honoring the traditions and flavors of my ancestors.