NIHARI

1.HEAT HALF CUP OIL.ADD MEAT GINGER GARLIC PASTE AND SIGDIZ SPICEZ NIHARI MASALA.STIR FRY UNTIL OIL GETS SEPRATED.

2ADD 2 LITR WATER. STIR AND BRING TO BOIL.COVER AND COOK ON LOW HEAT.

3.GRADULLY ADD DISOLVED WHEAT FLOOR IN THE GRAVY.STIR AND MIX.BRING TO BOILAND COOK FOR 15 MINUTES.

4.HEAT REMAINING OIL AND SLICED ONION.STIR FRY UNTIL GOLDEN AND POUR INTO NIHARI.COVER AND SIMMER FOR  MINIUTES ON LOW HEAT.

5. GARNISH WITH SLICED GREEN CHILIES , SLICED JULIENNE CUT GINGER AND LIME.

6. SERVE HOT WITH NAAN.

7.NO SALT NEEDED.