Authentic Beef Nihari (Beef Shank Stew)

Grind your pepli (long peppers) mixture until they are powder form.

In the Instant pot, on sauté mode, boil 3 cups of water.

Next add 4 tbsp ginger garlic paste and mix well.

Now add 4 tbsp of Homemade Nihari Masala that you made earlier.

Add the beef shank and mix well.

Close the lid and select pressure for 35 minutes or until the meat is tender.

Release the steam, and open the lid of the IP.

Make sure the IP is turned off now.

Se aside.

In a large pot, on medium heat, add oil and let it heat up.

Now add 4 green cardamom, 4 cloves, 8 black peppercorns, and mix well.

Add onion, sauté it until brown.

Now add 2 tbsp ginger garlic paste and mix well.

Next add only the beef, make sure you don't take the water out of the IP. Set IP aside for now.

Now add the 3 tbsp of nihari masala that you made earlier.

Add 2 tsp red chili powder and mix well

Mix well now and turn the stove to low.

Now add atta to the stock in the IP.

Use a handblender to smooth the atta mixture out. Blend it until smooth, there shouldn't be any lumps.

Now add the atta mixture to the pot on the stove, and turn the stove to high to medium heat.

Mix well.

Wait until it comes to a boil (This is a very important step or your atta will taste raw.)

Now turn the heat to medium again.

Now crush the peppli and add to the nihari.

Mix everything well let it cook for 3-5 minutes.

Add salt and mix well.

Turn off the stove.

Add ¼ cup of olive oil in a fry pan and let it heat up.

Now add onion, start sautéing it until it get golden brown then add a stick of butter.

Let the butter melt all the way then pour it with the Nihari.

Cover the lid and turn the stove to medium to low heat and let it cook for 15-20 minutes.

Now add the garam masala (dont mix it just sprinkle on top)

Wrap the lid with alumium foil.

Cover the lid and turn the stove to low.

Let it cook for 20 minutes.

Turn off the stove, do not open the lid just let it sit there for 15 min.

Garnish it and serve it hot.

Enjoy!