Vegetarian Beef Nihari
Take your taste buds on a flavorful journey with this Vegetarian Beef Nihari, a creative spin on the classic Pakistani stew! This recipe replaces traditional beef with tender jackfruit and earthy mushrooms, delivering an authentic and comforting flavor profile without any meat. The bold nihari masala, creamy yogurt, and slow-simmered spices create a rich, aromatic gravy that pairs beautifully with naan or steamed basmati rice. Ready in under two hours, this hearty vegetarian dish is the perfect centerpiece for a satisfying meal. Garnished with fresh cilantro and a squeeze of lemon, it’s an irresistible way to enjoy the traditional essence of nihari in a plant-based format. Perfect for vegetarians and anyone seeking to explore new culinary horizons!
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Recipe Information
Ingredients
- 500 grams Jackfruit (canned or fresh)
- 250 grams Mushrooms (preferably shiitake or button)
- 4 tablespoons Vegetable oil
- 2 large Onion
- 4 cloves Garlic
- 2 inches Ginger
- 2 whole Green chilies
- 3 tablespoons Nihari masala
- 200 grams Plain yogurt
- 3 tablespoons All-purpose flour
- 1 liter Water
- 2 tablespoons Cilantro
- 1 whole Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Begin by draining and rinsing the canned jackfruit to remove any brine flavor. If using fresh jackfruit, cut and clean it to get about 500 grams of flesh.
Thinly slice the mushrooms. Peel and finely slice the onions.
In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until they are golden brown.
Meanwhile, puree the garlic and ginger together into a paste using a mortar and pestle or a small food processor.
Add the garlic-ginger paste and finely chopped green chilies to the browned onions and fry for an additional 2 minutes.
Add the nihari masala and briefly sauté until the spices release their aroma.
Lower the heat and add the plain yogurt gradually, stirring continuously to prevent curdling.
Add the jackfruit and mushrooms to the pot and stir well to coat them with the spice mix.
In a separate bowl, mix the all-purpose flour with a little of the water to form a smooth slurry.
Pour the remaining water and the flour slurry into the pot. Stir to combine and increase the heat to bring the mixture to a gentle boil.
Add salt and black pepper to taste.
Cover the pot partially and lower the heat. Let the mixture simmer for 1 hour or until the jackfruit is tender and the flavors meld together. Stir occasionally and adjust seasoning if needed.
Once cooked, garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with naan or steamed basmati rice.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 132.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 918 mg | 71% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4813 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
