Today I’m going to show you how to make Nihari, one of the most popular Pakistani Beef stews; this recipe is quick and easy to make. It takes only one pot and requires less than 30 minutes to prepare. This recipe contains instructions for making tender beef shanks (or stews) on the stovetop and slow cooker.

A few Pakistani recipes can be used as-is. These recipes don’t require a side or other accompaniments except garnishes. Biryani is one example of such a dish. But, if I’m being honest, Nihari is my favorite one-dish meal. It’s full of strong spices and tender meat. The lemon sourness is a bonus. And the bright leafy cilantro. Nihari would be my last meal request.

Ingredients

Meat & Base

• 1½ lb (680 g) boneless beef shank, cut into 1½–2 in (4–5 cm) pieces (beef stew meat works in a pinch)

• 5 Tbsp neutral oil + 1 Tbsp ghee (or 6 Tbsp oil total)

• 1 large onion, thinly sliced

• 6 garlic cloves, crushed

• 2 in (5 cm) fresh ginger, crushed (plus more for garnish)

• 1¼ tsp fine sea salt, to start (you’ll adjust later)

• 6 cups (1.4 L) hot water (you’ll add more to thin, if needed)

Whole Spices

• 1 small star anise

• 1–2 bay leaves

• 1 in (2.5 cm) cinnamon stick

Ground Spices

• ½ tsp fennel seed powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• ¼ tsp turmeric

• ¼–½ tsp cayenne or Kashmiri red chili (to taste)

• ¼ tsp black pepper

• ½ tsp paprika (optional, for color)

• 3 whole cloves, ground

• 3 green cardamom pods, seeds ground

• 1 Tbsp nihari masala (homemade or good store-bought) optional but classic

Thickener (Atta Slurry)

• 3 Tbsp (24–30 g) atta (durum whole-wheat flour)

Garnishes

• Crispy fried onions (birista)

• 1 in ginger, julienned

• ½ bunch cilantro, chopped

• 1–2 green chilies, sliced

• Lemon wedges

• ½–1 tsp garam masala, for finishing (optional)

Stovetop Method

1. Aromatics. Heat oil and ghee in a heavy pot or Dutch oven over medium. Add whole spices; toast 30–45 sec until fragrant. Add onion with a pinch of salt and cook 8–10 min, stirring, to deep golden.

2. Ginger & garlic. Add crushed garlic and ginger; sauté 30–45 sec (don’t brown).

3. Brown the beef. Add beef shank; cook 5–7 min, turning until lightly browned.

4. Spice bloom. Reduce heat to medium-low. Add salt and all ground spices (including nihari masala, if using). Stir 20–30 sec—just until the pot smells nutty and spicy (don’t scorch).

5. Build the gravy. Pour in 6 cups hot water. Scrape the bottom to release fond. Bring to a boil, then immediately drop to a gentle simmer. Cover slightly ajar and cook 3–4 hours, stirring now and then, until the beef is soft enough to press apart with a spoon. Top up with hot water as needed to keep the meat just submerged.

6. Make the slurry. Ladle 1 cup of hot nihari liquid into a bowl and cool it quickly with an ice cube or a few minutes on the counter (lukewarm is fine). Whisk in atta until smooth—a few tiny flecks are okay.

7. Thicken. Increase the pot to a lively simmer. Slowly drizzle in the slurry while stirring. Cook 30–45 min, partly covered, until the broth turns silky and coats a spoon. If it’s thicker than you like, whisk in a splash of boiling water to loosen.

8. Finish & adjust. Fish out the whole spices if you like. Taste and adjust salt and heat. A pinch of garam masala at the end adds warmth.

Serve hot with naan or sheermal, and plenty of crispy onions, ginger, cilantro, green chilies, and lemon.

Slow Cooker Method

1. Stovetop base. In a skillet: toast whole spices in oil/ghee; add onion and cook to deep golden; add ginger & garlic (30–45 sec); brown beef; stir in salt + ground spices (20–30 sec).

2. Transfer. Move everything to the slow cooker. Add 4 cups hot water (you’ll adjust later).

3. Cook. Low 8–10 hr or High 6–7 hr, until the beef is very tender.

4. Thicken. Stir atta into 1 cup cooled cooking liquid to make a smooth slurry. Stir it back in; cook 30–45 min more on High, until glossy and slightly thick. Thin with hot water if needed.

5. Finish & garnish as above.

Notes & Troubleshooting

• How thick should nihari be? Think velvety, ladleable gravy, not a paste. After slurry cooks out, it should ribbon off a spoon.

• Too salty? Add a splash of water and simmer a few minutes; balance with a squeeze of lemon at the table.

• Atta swaps: If you don’t have atta, use fine whole-wheat flour; cook the slurry at least 30 min to remove any raw taste.

• Make-ahead: Tastes even better the next day. Chill, lift any solidified fat, reheat gently, and adjust thickness with a splash of water.

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Step-by-step recipe for Crispy Onion Bhaji, Indian Kanda Bhaji Recipe. Onion Bhaji is fried onion fritters. These crispy fritters are made mainly from onion and gram flour (besan).

This street food is very popular in Maharashtra. There are many ways to prepare them. Here is my mom’s recipe, which she has been making for many decades.

Kanda Bhaji is quick and easy to prepare. It takes less than 30 minutes. Bhaji is also known for making pakoras in North India and bajji (South India).

Indians love pakoras so we see many varieties of Pakoda. This recipe only uses two ingredients to make the batter. However, you can make onion fritters from different parts of India using a variety of recipes.

Some variations of Onion Bhaji

• North Indian Style: Classic Onion Pakoda
• Vengaya Bajji (South Indian style)
• Ulli Vada – Kerala style
• South Indian Crispy Onion Bhaji Fritters 

Rice flour, curry leaves and other ingredients are added to South Indian-style onion fritters. Some places in Mumbai offer green chillies, coriander leaves, or crushed coriander seed additions to their fritters.

Kanda Bhaji usually has a crisper texture than other types of onion pakoda. This is because the ratio of gram flour and onions is lower. Kanda Bhaji also goes by the name Khekda Bhaji due to its similarity to crabs.

Kanda Bhaji is crispy, but you will still get a soft, sweet taste from the onions. These fritters taste great even though they don’t have any spices. Sometimes, simple recipes bring out the best flavor.

Kanda Bhaji can be served as a teatime snack with hot masala chai. This snack can also be made at home.

Kanda Bhaji can be served with spicy green chutney, tomato ketchup, and a few fried green chilies.

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How to make Onion Bhaji

1. Place 1 large onion in a bowl and slice it thinly. One cup should yield 1 cup of thinly-sliced onions.
2. To the sliced onions, add 1/2 cup of gram flour (besan).
3. You can add 1 teaspoon salt, or as much as you like. Although you can add less salt to these pakoras, they taste best when they are slightly salty. You can also add 2 teaspoons of coarsely ground coriander seeds to make a Mumbai-style version. In a mortar-pestle, crush the coriander seeds.
4. This mixture can be made with 1 teaspoon oil. This oil helps make these pakoras crispy and reduces oil absorption while you fry the bhajis.
5. Mix everything well with your hands. Allow the mixture to sit for at least 5-6 minutes to let the onion moisture evaporate. The mixture should not be too dry or moist. If the mixture appears too dry, add 1 to 2 teaspoons of flour/besan. Allow to cool for at least a few minutes.

Frying

6. For deep-frying, heat oil in a kadai (or a deep skillet).
7. Crispy bhaji is best fried in hot oil. A small test could be done by adding a little batter to the oil. Add a few spoonfuls of batter to the hot oil and see if it rises steadily. The bhajis should be fried on medium heat to ensure even frying.
8. Flip the bhajis once one side has been cooked to a light golden color. Fry a few kanda-bhajis at once.
9. Turn them a few more times and fry until they are crisp and golden.
10. Place the kanda-bhajis on a plate and remove with a spoon. In the same manner, fry the remaining onion bhajis.
11. Kanda Bhaji can be served hot with mint chutney, mint coriander or tomato ketchup. To fry the green chilies, cut them in half. To make sure they turn a golden brown, fry them in the same oil until they are cooked. Place them on absorbent napkins. Mix well with a pinch of salt.

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Maharashtrian Kanda Bhaji | Onion Bhaji

Kanda Bhaji is a crisp, crunchy fritter made with onions and gram flour. Popular street food from Maharashtra.

Prep Time: 5 minutes

Cooking Time 20 minutes

Total Time: 25 minutes

Ingredients

• 1 thinly sliced onion
• ½ cup of flour (gram flour or chickpea flour)
• 1 tsp of oil for bhaji batter mix
• 1 tsp of salt
• Oil for deep-frying

Instructions

Making Onion bhaji batter

• Place the chopped onions in a bowl.
• To the sliced onions, add 1/2 cup besan (gram flour).
• Add 1 tsp of salt or as needed
• Next, add 1 tsp of oil. Although you can add less salt to these pakoras, they taste best when they are slightly salty.
• Mix the oil, besan and salt together with the onions using your fingers. Let the mixture rest for at least 5-6 minutes to let the onion moisture evaporate. You can add 1 to 2 teaspoons of flour to make the mixture more moist.

Frying Onion bhaji

• For deep frying, heat oil in a pan.
• Make sure the oil is hot for crispy bhajis.  A small test could be done by adding a little batter to the oil. If the oil rises quickly and smoothly, add a few spoonfuls of the batter. Otherwise, the kanda Bhajis won’t brown evenly.
• Flip the bhajis while they are frying. Use a slotted spoon to flip them. Fry a few bhajis at once.
• Toast them until they are golden brown and crisp.
• Place the onion bhaji on a slotted spoon.
• Continue to fry the onion bhaji in the same manner.
• Hot with spicy green chutney, fried green chilies or tomato ketchup

• On a medium flame, fry the kanda-bhajis. The bhajis can absorb too much oil and become soggy if the oil isn’t hot enough. They will brown quickly on the top if fried in hot oil, leaving the onions raw inside.
• As the onions have released their juices, there is no need for you to add water to the pakora batter.

The Blackstone Griddle T-Bone Steak is prepared on a griddle using propane. The versatile Blackstone griddle is an excellent choice for delicious meals, with an easy sear and crunchy crust.

Ingredients

• 2 T-bone steaks (about 1–1 ½ inches thick, 12–16 oz each)

• 1–2 Tbsp neutral oil (avocado, canola, or vegetable oil)

• 1 tsp kosher salt, or to taste

• ½ tsp freshly ground black pepper, or to taste

• Optional: 1 Tbsp butter + 2 garlic cloves, smashed, for finishing

Instructions

Direct Sear Method (Fast & Classic)

1. Preheat the griddle to medium-high heat (400–425°F). Lightly oil the surface.

2. Season the steaks generously with salt and pepper on both sides.

3. Sear the first side without touching for 3–4 minutes, until a golden crust forms.

4. Flip and sear the second side for another 3–4 minutes.

   • For medium-rare: cook to 130–135°F internal temperature.

   • For medium: cook to 140°F.

5. Optional: If steaks are thick, sear the edges by holding them upright with tongs.

6. Remove from the griddle, rest 5 minutes, then slice and serve.

Reverse Sear Method (Slow & Juicy)

1. Preheat a smoker or oven to 200°F.

2. Season steaks with salt and pepper, then cook low and slow until internal temp reaches 120°F (about 45–60 minutes depending on thickness).

3. Remove from smoker and let rest while heating the Blackstone to medium-high.

4. Sear each side of the steak for 1–2 minutes to form a crust.

5. Rest for 5 minutes before slicing.

Tips for Success

• Always use a meat thermometer for perfect doneness.

• Pat steaks dry before seasoning for better crust.

• Add a pat of butter and garlic during the final minute for a steakhouse finish.

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Cooking a steak using Blackstone Griddle

Blackstone Griddle is a fantastic way to cook a steak perfectly. This grill has enough space for all sides and can maintain the temperature for perfect searing.

A Blackstone griddle is a great way to cook steaks

The flat-top grill steak recipe uses propane and flat-top grills to sear the steak perfectly. This locks in the moisture and prevents the meat from drying.

More surface area is available for cooking, so you don’t have to worry about maintaining an even temperature. The griddle’s flat top surface distributes heat evenly.

How do you grill steak on a Griddle?

Cooking a steak on a Blackstone griddle grill is easy. You can cook most steaks by heating the grill to 450-500 degrees. Once the grill is hot, place the well-seasoned steaks on the grill and allow them to sear in order to develop that nice crust. 

As with all meats, steak should not be cooked according to the timer. Cook your meat according to its internal temperature.

Let your steaks rest for 5 minutes after removing them from the grill to allow the moisture to redistribute. This will allow the meat to continue cooking, so be aware of cooking times.

How to tell if a T-bone steak has been cooked

A meat thermometer can be used to help you know when your steak is cooked. You can feel its cooking temperature by pressing down on a steak measuring about 3/4 inches thick. It will cook faster if it is firmer, and less moisture is released when you press.

You will soon be able to use your tongs to check the doneness of the meat with a little practice. Don’t flip steaks with a fork. Stabbing the meat with tongs can cause all the internal moisture and flavorful juices of the meat to evaporate.

Which cuts of steak are the best for grilling?

Although this recipe is for T-bone steak, you can use it with other steak cuts. Blackstone griddle steaks can be made from any cut, but I prefer certain cuts. For a few reasons, I prefer thicker cuts.

The thicker cuts of steak, such as Cowboy Ribeyes, are 1-2 inches thick and contain a lot more margarined fat. Blackstone griddles are great for evenly cooking the steak and melting the fat into the cut of meat. The temperature can also be easily controlled so that it doesn’t cook too long.

A cut such as a T-bone steak, New York Strip, or Grilled Flaming Steak, although it’s typically thinner, has excellent marbling. These cuts will cook quicker but will still be more controlled over the temperature.

Chateaubriand, Filet Mignon, or Chateaubriand can still be cooked on a flat top griddle, but these steaks will benefit from a lower cooking temp. This allows you to enclose the surface more easily.

What steak cuts would you not cook on a grill?

There aren’t many cuts that I wouldn’t cook on a flat-top grill. However, I prefer to use the reverse sear method to cook thicker cuts on my pellet grill. This allows me to take advantage of the lower temperature and lid to let the thickest cuts reach the desired internal temp without drying them out.

Reverse searing can be done with a Blackstone griddle

Blackstone Griddles can be used to reverse-seared steaks. This method can be used to cook steaks in many different ways.

What toppings are possible for a steak?

You can top the steak with many toppings, including crab meat, peppercorn sauce, steak sauce, and grilled onions.

If you are looking for some ideas on how to top your flat-top grill steaks, I have a few suggestions.

Do I cook steaks well?

If you prefer a well-done steak, I’m not going to tell ya that it is impossible to cook it properly. Most steaks that are well-done end up being tough and leathery after they’re cooked too long.

Many chefs and cooks, both professionals and amateurs, will tell you not to cook steaks at that temperature. It’s just too easy to ruin a perfectly cooked steak.

If the steak has enough margarine fat to preserve some of its juiciness, it can be cooked and eaten. Look out for cuts with a lot of fat, such as ribeyes.

Make sure to get the ketchup ready for your well-done steak.

What side dishes can I serve with my steak?

You can add whatever you like, but my option is a steak sauce, caramelized onions, mushrooms, and more.