Namkeen Roash Masala - Hazir

Elevate your dishes with Subhan Bazar Namkeen Roash Masala. This unique blend of spices adds a burst of flavor to your everyday meals. Its aromatic spices like cumin, coriander, and red chili powder create a delicious and authentic taste. Shop now and experience the magic of Subhan Bazar! 
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Title: 50 Gram

50 Gram

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Description

Namkeen Rosh, Namkeen Rosh Recipe & How to Make Namkeen Rosh

Summary

 

A savory, aromatic broth from Peshawar and Afghanistan, Namkeen Rosh blends simmered meat, spices, and optional yogurt. This guide covers ingredients, method, expert tips, FAQs, serving ideas, and variations, empowering you to make and savor an authentic, warming bowl at home.

 

Introduction

 

Namkeen Rosh is a beloved savory meat broth—rich, aromatic, and brimming with cultural history. In Peshawar and Afghanistan, it’s a morning ritual, comfort food, and celebration centerpiece rolled into one.

What Is Namkeen Rosh?

 

  • Origins & Meaning:

    • “Namkeen” means “salty,” while “Rosh” refers to broth or stock.

    • Traditional in Peshawari cuisine, with slight Afghani twists.

  • Peshawari vs. Afghani Versions:

    • Peshawari uses yogurt, green chilies, ginger-garlic.

    • Afghani emphasizes simplicity: salt, pepper, meat, light spices.

Ingredients Needed

 

Ingredient Quantity Purpose
Mutton/lamb (bone-in) 1 kg Provides depth, richness, natural fats
Onion 2 large Base flavor; forms aromatic stock
Garlic cloves 6–8, crushed Adds complexity
Ginger 2″ piece, sliced Pungent warmth
Green chilies 3–4 (or to taste) Heat element; more in Peshawari version
Salt 2 tsp (to taste) Seasoning
Black pepper 1 tsp crushed Adds spice bite
Water 2½–3 L Stock base
Yogurt (Peshawari only) ½ cup Creaminess and tang
Cilantro, mint handful, chopped Fresh garnish

How to Make Namkeen Rosh – Step‑by‑Step

Prep

 

  • Wash and trim meat.

  • Chop onion, slice ginger, crush garlic.

Browning (optional but tasty)

 

  1. Heat a large pot with 1–2 Tbsp oil.

  2. Brown meat for color and flavor.

Build the Broth

 

  1. Add onion, ginger, garlic. Sauté until translucent.

  2. Stir in green chilies, salt, pepper; cook 2 mins.

  3. Add meat, cover with water; bring to a boil.

Simmer

 

  • Reduce heat and simmer ~1.5–2 hours, skimming foam.

Finishing Touches

 

  • For Peshawari: whisk in yogurt.

  • For Afghani: leave it pure, simple stock.

  • Adjust salt/pepper; simmer 5 more minutes.

Garnish & Serve

 

  • Top with cilantro and mint.

  • Serve piping hot with naan, sheermal, or steamed rice.

Serving Suggestions

 

  • Soft naan for dipping.

  • Fragrant basmati rice.

  • Simple raita, pickles, or lemon wedges.

Expert Tips for Authentic Flavor

 

  • Bone-in meat multiplies flavor.

  • Sauté aromatics fully—don’t rush.

  • Taste and tweak salt—it’s meant to be flavorful.

  • Yogurt should be room–temperature to avoid splitting.

  • Skimming foam yields a cleaner broth.

FAQs

 

Q: How long does it take?


A: Total about 2–2½ hours; can speed up with a pressure cooker (~45 min).

 

Q: Can I use beef?


A: Yes—just adjust simmer time for tenderness.

 

Q: Is it spicy?


A: Peshawari is mildly spicy; Afghani is gentler. Add or skip chilies as desired.

 

Q: Can I freeze leftovers?


A: Definitely—store in airtight containers for up to 3 months.

 

Q: Can I make it vegetarian?


A: You can—but it won’t truly be Namkeen Rosh. You’d need hearty vegetables, beans, or mushrooms and richer spices.

Conclusion

 

Namkeen Rosh is a timeless culinary gem. Simple, soulful, and sustaining—no wonder it’s a Peshawari and Afghani classic. Try both styles, tweak to your taste, and enjoy a hearty blend of tradition and flavor.