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Bohra Kaari Masala Recipe (Step by Step with Photos)

Bohra Kaari masala recipe

Step by step recipe of Bohra Kaari masala with photos of each step.

Bohra Kaari Chawal is traditional Bohra curry. The main ingredient of this masala are cashew and star anise. Star anise is a very strong spice with intense and peculiar aroma. I’m using many ingredients but few are optional like pumpkin seeds and almonds.

For best taste use only cashew and no almonds, but commercially people use almonds and lots of peanuts to cut on amount cashew used in masala.

I have added all spices like red chilli, coriander, turmeric in masala so you just need to fry masala and add pour coconut milk. Tweak the recipe  in whole spices to increase spice level as per your taste.

Check Kaari Chawal recipe here, I also used this masala to make mock Khousay.

Check more bohra recipes

Bohra Biryani

Bohri Biryani recipe

Keema ni Khichri

How to make Bohra Kaari masala?

Bohra Kaari Masala
Prep Time
8 mins
Cook Time
2 mins
Total Time
10 mins

A very rich masala, that can also be added to other curries.

Course: Condiment
Cuisine: Bohra Cuisine
Servings: 3 cups
Author: Recipe 52
  • 75 gram or ¾ cup roasted gram (bhuna channa)
  • 75 gram or ¾ cup cashew nuts (kajoo)
  • 75 gram or ½ cup almonds (badaam), see notes
  • 100 gram or ¾ cup peanuts (moong phali)
  • 25 gram or ¼ cup sesame seeds (til)
  • 25 gram or ¼ cup pumpkin seeds (char magaz), optional
Spice powder
  • 2 teaspoon ginger powder (soont)
  • 1 ½ teaspoon turmeric powder (haldi)
Whole Spices
  • 1 ½ teaspoon coriander seeds (dhanya)
  • 1 teaspoon cumin seeds (zeera)
  • 1 teaspoon fennel seeds (sauf)
  • 1 teaspoon black pepper (kali mirch)
  • 5 cloves (laung)
  • 5 button red chili (gol lal mirch)
  • 2 star anise (badyaan phool)
  • 1 large Kashmiri chilli (talhar mirch) , optional
  • 2 teaspoon salt
  1. Roast cashew, almond (if using) and peanuts on medium heat for 5 minutes until fragrant. Let the nuts cool then mix with roasted gram and grind into fine powder.

  2. Roast all seeds and spices for 3 minutes on medium flame until fragrant. Let the spices cool for few minutes. Then grind into fine powder.

  3. Mix all ingredients together. Masala is ready, store in an airtight jar in fridge. Use within 6 months.

Recipe Notes
  1. You can substitute roasted grams with split gram (channa dal). Roast split gram with nuts.
  2. You can substitute 75 grams almonds with 75 grams cashew. So you use 150 gram cashew.
  3. Pumpkin seeds can be substituted with sesame seeds. So you need 50 gram sesame seeds.
  4. Grinds nuts separately. 

Step by step recipe of Kaari Masala

Roast nuts separately as nuts will require slightly more time to roast compared to spices. You can omit almonds and use twice the amount of cashew,  if you want.

Let the nuts cool completely then grind with roasted gram. (Nuts release oils upon grinding, like peanut butter and almond butter making process. So, don’t over grind.)

Next roast seeds and spices until fragrant.

You can see a slightly darker color here. Let the spices cool before grinding. Then mix in salt, turmeric and ginger powder.

Bohra Kaari Masala Recipe

Store in clean and dry airtight jar in fridge.


  1. pls share bohri raan in red

    • Recipe 52

      Ok, sure. Thanks for feedback.

      • i want to cook on eid pls share asap

        • Recipe 52

          Hi dear, I can’t share so quickly. But, I can guide you. Check my Bohra red Chiken recipe and cook accordingly. You need to marinate your raan for 18 hours in fridge. Then cook on slow flame for 1 hour until or more until very soft. Then bhonufy the raan in little oil by shaking the skillet with cloth as you can’t stir. Finally, add ketchup mayonnaise and other garnish. Hope this helps.


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