|May 17, 2024



Rich in flavor and with soft meat, nihari is a traditional and steeped-in-history dish that is sure to delight your palate. With its hearty taste, this recipe has delighted generations since it originated in the Mughal era royal kitchens. It has withstood the test of time.

Nihari was traditionally provided to laborers who took part in the big construction projects approved by the empire after being slowly cooked in big pots for the entire night. Worker service included free Nihari.

Following Pakistan's 1947 independence, Karachi saw many Delhi-born immigrants. Restaurants grew fast in Karachi because many immigrants were already employed in the culinary sector.

Before, preparing Nihari the traditional way required a full day or more, not counting the time it took to stew. Because of recent techniques and technology, the same outcome can now be reached considerably more quickly and easily.

Incorporate Alcoeats Nihari Masala while making delicious nihari recipes. Add a dash of Alcoeats spices and enjoy the rich taste of any nihari you make. Be it mutton, beef, or any vegetarian alternative of nonveg nihari; you can bring out the best taste with Alcoeats.

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Plant-based Alternatives of Pakistani Nihari

Kathal Nihari

A vegetarian take on the classic nihari spice mix, Kathal Nihari is made with delicate jackfruit rather than the traditional beef, simmered in a flavorful, thick stew. Properly developing Kathal Nihari's flavors requires cooking slowly over low heat for one to two hours. 

By varying the chili powder and green chilies used in the recipe, Kathal Nihari can be made as hot or mild as preferred. Its thick and savory gravy enhances the dining experience and goes well with various bread alternatives, including naan, roti, and even crusty bread.

How to Make Kathal Nihari?


  • 500 Gms - Jackfruit (Kathal) 
  • ½ Cup- Mustard Oil
  • ¼ Cup- Boiled Chickpeas
  • 1 Cup- Mushroom
  • 1 ½ Cups- Sliced Onions
  • 2 Tbsp- Ginger-garlic paste
  • 3-4- Slit green chilies
  • 1 Tbsp- Turmeric powder
  • 1 Tbsp- Salt
  • ½ Tbsp-  Kashmiri chili powder
  • 2 Tbsp- Clarified butter
  • ½ Tbsp- Besan
  • 1 Tbsp- Wheat flour
  • 6-7- Saffron
  • 2 Tbsp- Alcoeats Nihari Masala

Steps to prepare Kathal Nihari

  • Chop the kathal into cubes after removing the skin.
  • Boil water in a pan, then add the kathal cubes, turmeric powder, and salt. Boil for two to three minutes. Put the kathal aside and keep the water aside.
  • Put some chickpeas, mushrooms, and cooked chickpeas in a blender jar and puree them. Keep it away.
  • In a pan, heat the mustard oil, then cover the pan until the spluttering stops. After that, add the blanched kathal and cook for one minute. Take out and place aside.
  • Add the sliced onions to the same pan and saute until golden brown. Next, add some garlic and ginger paste and boil with a little chickpea stock.
  • Add the sliced onions to the same pan and sauté until golden brown. Next, add some garlic and ginger paste and boil with a little chickpea stock.
  • Mix in the kathal and Alcoeats Nihari masala. Cook, covered, for ten to fifteen minutes on low heat.
  • Heat some ghee in a different pan. Add the besan and wheat flour and toast for a short while. Stir in the strained gravy.
  • Cook for a minute after adding the kathal, sliced green chili, and Alcoeats nihari masala.
  • It's time for Kathal Nihari to serve. 

Soya Nihari

soya nihari

Soya Nihari is a delicious version of plant-based Nihari made as an instant pot nihari. Its ingredients, mixed with aromatic spices, give it a fantastic taste. 

How to Make Soya Nihari?


  • 1 ½ Cup- Soaked Soya chunks
  • 1 Tbsp- Ghee
  • 1- Large onions
  • 1 Tsp- Ginger-garlic paste
  • 1 Tsp- Red chili powder
  • 1 Tsp- Coriander powder
  • ¼ Tsp- Turmeric powder
  • 1 Tbsp- Wheat flour
  • 1 inch- Chopped ginger
  • To Taste- Salt
  • 1- Lemon
  • 2 Tbsp- Chopped coriander leaves
  • 2 Tbsp- Nihari Masala

Steps to prepare Soya Nihari

  • In a nonstick pan, heat the ghee. 
  • Saute the onion slices till they get golden. 
  • Stir in the paste of ginger and garlic. 
  • Add the turmeric, coriander, and red chili powders from Alcoeats and sauté for one minute.
  • Mix in whole wheat flour. Cook for a minute after adding the Alcoeats nihari masala and mixing. 
  • Mix in onions, drained soy nuggets, and two to three cups water. Add the salt and cook for 12 to 15 minutes or until thickened.
  • Slice, squeeze in one lemon's juice, chop some coriander sprigs, and add to the skillet. Stir thoroughly.
  • Serve hot with browned onions as a garnish. 


Pakistani Nihari is an exquisite dish that combines the rich taste of real spices with a tantalizing flavor. Alcoeats spices are a great way to add more taste and aroma to any mutton nihari or plant-based alternative of Nihari.

There are various alternatives to Pakistani nihari, such as soya nihari, kathal nihari, tofu nihari etc. The ingredients are prepared similarly to the recipe of Pakistani Nihari. Include Alcoeats masalas to prepare plant-based nihari for a delicious dinner.

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