Heat Oil in a Pan or your Pressure Cooker
Add the Ginger & Garlic paste and the meat and stir well until the meat colour changes to brown
Add the Nihari Masala and salt to the meat and mix well, you can add 1/2 cup of water if the masala is getting dry
Once the meat is stirred well with the Masala add about 1.5-2 litres of Water and slow cook the meat
If you are using a pressure cooker, you need to cook the meat for 45-60 minutes depending on your cooker
If you are slow cooking the Nihari on the stove, you need it to cook for 4 hours on medium to low heat, checking from time to time
Once the meat is cooked it should be extremely soft
Now take out some layer of the oil from the gravy and keep it aside sepearately for the tadka or tempering
Now take out all the meat from the gravy and keep aside
Let your gravy cook on low flame
In a separate bowl put your flour and mix 1/2 a cup of water in it. It should form a thick soup like texture
Now pout the flour mixture in the gravy and keep stirring continuously. Keep the gravy on medium flame now so that it blends with the flour mixture
After 1-2 minutes your gravy should start to thicken and bubbles should come up
If you feel that your gravy is not thickening, you can prepare and add more of the flour mixture (flour mixed with water) until you get the right gravy consistency
Now add the Garam Masala powder in the gravy and mix well
Let the Gravy cook for about a minute or so and then add the meat back into the gravy and let it simmer for about a minute
Do remember that sometimes your gravy thickens when left to cool, in that case just add about 1 cup of warm water in the gravy and stir. It will come back to its normal consistency