🇵🇰 Pakistani

Spinach Nihari

Name: Spinach Nihari
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; to taste Salt; 400 g Spinach; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 tbsp Ghee; 2 Bay Leaf; 500 ml Stock or Broth; 3 tbsp, for thickening Wheat Flour; 2 tbsp Nihari Masala

🇵🇰 Pakistani

Overnight-slow braised spinach in a glossy, spice-heavy gravy — the old-Lahore weekend ritual. Ready in 60 minutes including prep.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Garam Masala1 tsp
Saltto taste
Spinach400 g
Onion2, halved and sliced
Garlic4 cloves, crushed
Ghee2 tbsp
Bay Leaf2
Stock or Broth500 ml
Wheat Flour3 tbsp, for thickening
Nihari Masala2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the spinach deeply in the Ghee in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the garam masala.
3
Return the spinach, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the spinach yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: "Palak Chicken Nihari Recipe | Dhaba-Style Delicious Chicken Nihari with Spinach"@FLAVORLOG · on YouTube