Vegetarian Nihari
Experience the hearty, aromatic flavors of Vegetarian Nihari, a plant-based twist on the traditional South Asian slow-cooked delicacy. This recipe combines a vibrant medley of fresh vegetables like carrots, potatoes, cauliflower, and peas, simmered to perfection in a rich blend of warming spices, including a classic Nihari masala, turmeric, and coriander. Creamy yogurt enhances the sauce’s depth, while a splash of vegetable broth creates a silky, savory base that clings beautifully to every bite. Finished with fresh cilantro, ginger slices, and a squeeze of zesty lemon, this vegetarian version retains the authentic, slow-simmered essence of the original dish while offering a wholesome, meat-free alternative. Perfect for dinner parties or cozy family meals, Vegetarian Nihari pairs wonderfully with naan, rice, or freshly baked flatbread, delivering bold flavors and comforting warmth in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Ghee or vegetable oil
- 1 large Onion, finely sliced
- 4 Garlic cloves, minced
- 1 inch piece Ginger, minced
- 2 medium Tomatoes, finely chopped
- 2 medium Carrots, diced
- 2 medium Potatoes, diced
- 1 cup Cauliflower florets
- 1 cup Fresh peas
- 4 cups Vegetable broth
- 1 cup Yogurt
- 2 tablespoons Nihari spices mix
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 1 inch piece Ginger slices, for garnish
- 1 Lemon wedges
Instructions
Heat the ghee or oil in a large pot over medium heat.
Add the sliced onion and sauté until golden brown.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add chopped tomatoes, stir well, and let them cook until they soften.
Mix in the Nihari spices, red chili powder, turmeric, coriander powder, and salt. Stir to combine.
Add the yogurt to the pot, stirring continuously to avoid curdling.
Add the diced carrots, potatoes, cauliflower florets, and fresh peas to the pot.
Pour in the vegetable broth, stirring well to combine. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 40 minutes, or until the vegetables are fully cooked and tender.
Adjust seasoning if necessary.
Garnish with fresh cilantro and ginger slices.
Serve hot with lemon wedges on the side. Enjoy your Vegetarian Nihari!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 15.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1366 mg | 29% | |
*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.
