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Home » Recipes » Spices & Basics

Posted by Mariam Sodawater on Mar 9, 2024 (Updated Mar 9, 2024)

Bohra Kaari Masala

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4.77 from 21 votes

This post may contain affiliate links.

Make this authentic Bohra Kaari masala, used in the Bohra Kaari Chawal recipe. This masala blends cashews, almonds, peanuts, and a few spices, creating a truly aromatic and luxurious experience.

Kaari masala in a jar, top view.
Jump to:
  • Why make this recipe?
  • Ingredients
  • How to make this recipe?
  • How to to use it?
  • Expert Tips
  • FAQS
  • 📖 Recipe
  • 💬 Comments

If you're ditching store-bought masalas, you might be interested in my blog posts on Nihari Masala and Haleem Masala!

Why make this recipe?

Control: I love making Kaari Masala at home for several reasons. First, I can use high-quality nuts and spices, ensuring freshness and avoiding stale nuts and unpleasant flavored ingredients.

Taste: This masala is so flavorful, you just don't have to add anything else except hara masala.

Availability: Kaari masala is not available easily if you live away from The Bohra community, so making your own is the only option.

Ingredients

The main ingredients of this masala are cashews, peanuts, bhuna chana, and whole spices. Here I'm using many ingredients but a few are optional like pumpkin seeds and almonds.

Ingredients to make bohra kaari masala.
  • Cashews: This is the star ingredient of this masala. Use best quality cashews for the creamy and luxurious texture.
  • Almonds: I have used almonds for this masala. If you prefer a creamier texture, you can substitute cashews instead.
  • Peanuts: While raw peanuts are preferred here, roasted or even salted peanuts can also work.
  • Bhuna Chana: Bhuna chana, also known as black chickpea or black gram, are crispy chickpeas with a dark, crunchy coating. They're a popular desi snack enjoyed at home. If you can't find bhuna chana, you can substitute it with gram flour (also called besan).
  • Melon Seeds: Melon seeds, also known as hulled pumpkin seeds or chaar magaz, should be used in this recipe. Avoid using green seeds, as they can alter the flavor of the color and flavor.
  • Sesame Seeds: I have used white sesame seeds here, some people use poppy seeds (AKA khas khas) instead of sesame seeds.
  • Whole spices: Whole spices here in this masala include, coriander seeds, whole black pepper, cumin, black cumin, cinnamon stick, cloves, button red chilies, and star anise.
  • Ground Spices: Simple spices such as dried ginger powder, turmeric powder, Kashmiri chili powder are used.

How to make this recipe?

Making this Bohra Kaari Masala is super easy! Just follow the instructions below.

Steps to make the masala.
  1. Heat a heavy-bottomed pan and add all the nuts, seeds and bhuna chana. Then, roast on low heat with constant stirring.
  2. After 3-4 minutes, when you smell the toasty aroma, add all the whole spices to the pan.
  3. Add the ground spices and mix it thoroughly you can see the color change as well.
  4. Grind the nuts and spices in a blender or grinder. (Nuts release oils upon grinding, like the peanut butter process. So, don't over-grind.)
Kaari masala stored in a glass jar.

How to to use it?

Kaari masala is specifically used to make kaari chawal. Apart from that, I like to use it in making khousay as well which is a similar coconut and gram-based curry. Apart from this, you can always add this nutty masala to thicken coconut-based chicken curries.

Expert Tips

Storage: Kaari masala can be stored in an air-tight jar in the cold pantry for 10 days. The grounded nuts can get rancid in hot climates so store it in the fridge if stored for more than 15 days. It tastes great up to 6-8 months in the fridge.

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

Poppy seeds: Kaari masala is made with poppy seeds. Add ¼ cup poppy seeds. It is optional because of unavailability in certain countries. I've made this masala without it but you can add it if you like. Consuming poppy seeds in moderation is ok.

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

FAQS

What is Kaari Masala?

Kaari Masala is a unique blend of spices and roasted nuts used in Bohra cuisine, particularly in the dish Kaari Chawal.

Can I make Kaari Masala in advance?

Yes, Kaari Masala can be stored in an airtight container at room temperature for up to a week or in the fridge or freezer for longer storage.

Do I need to roast the nuts separately?

While some recipes recommend roasting the nuts before adding them to the masala, you can also roast them directly in the pan with the spices.

Try other bohra recipes as well!

  • Bohra Kharak Recipe (Kharik)
  • Ketchup Chicken Recipe, Bohra Style
  • Egg Halwa
  • Yakhni Pulao

If you try this recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.

📖 Recipe

Kaari masala in a jar with nuts scattered around.

Bohra Kaari Masala

A very rich masala, that can also be added to other curries.
4.77 from 21 votes
Print Pin Rate
Prep: 8 minutes minutes
Cook: 2 minutes minutes
Total Time: 10 minutes minutes
Servings : 24 spoons
Calories: 91kcal

Ingredients

  • 75 g or ¾ cup roasted black gram, (bhuna channa)

Nuts

  • 75 g or ¾ cup cashew nuts
  • 75 g or ½ cup almonds, see notes
  • 100 g or ¾ cup peanuts

Seeds

  • 25 g or ¼ cup sesame seeds, (til) substitute
  • 25 g or ¼ cup poppy seeds, optional, I didn't use it.
  • 25 g or ¼ cup pumpkin seeds, (char magaz), optional

Whole Spices

  • 1½ teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds, (sauf)
  • 1 teaspoon black pepper
  • 5 cloves
  • 5 button red chili, (gol lal mirch)
  • 2 star anise, (badyaan phool)
  • 2 teaspoon salt

Spice powder

  • 1 tablespoon Kashmiri chilli powder
  • 2 teaspoon ginger powder, (soont)
  • 1 ½ teaspoon turmeric powder

Instructions

  • Roast cashew, almond (if using), peanuts, roasted black gram, and the ingredients in seeds list on medium heat for 3 minutes until fragrant.
  • Add all ingredients mentioned in the whole spices list and roast for another 2-3 minutes on medium flame until fragrant.
  • Now, add ground spice and remove from the flame. Keep stirring for another 1 minutes. Then grind it into fine powder.
  • Masala is ready, store it in an airtight jar in the fridge. Use within 6-8 months.

Notes

  1. You can substitute roasted grams with split grams (channa dal). Roast split gram with nuts. You can also use besan flour instead but add it toward the end along with powdered spices and roast carefully until the color slightly darkens and it doesn't look raw.
  2. You can substitute 75 grams of almonds with 75 grams of cashew. So you use 150 grams of cashew.
  3. Pumpkin seeds can be substituted with sesame seeds. So you will need 50 grams of sesame seeds.

Nutrition Information

Serving: 1spoon ,Calories: 91kcal ,Carbohydrates: 5g ,Protein: 4g ,Fat: 7g ,Saturated Fat: 1g ,Polyunsaturated Fat: 2g ,Monounsaturated Fat: 3g ,Trans Fat: 0.001g ,Sodium: 203mg ,Potassium: 140mg ,Fiber: 2g ,Sugar: 0.4g ,Vitamin A: 111IU ,Vitamin C: 0.2mg ,Calcium: 51mg ,Iron: 1mg
Author : Mariam Sodawater

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March 9, 2024 by Mariam Sodawater 24 Comments Filed Under: All Recipes, Bohra Recipes, Spices & Basics

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Comments

    4.77 from 21 votes (14 ratings without comment)

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. Z says

    October 26, 2024 at 1:14 am

    Hello, if I don't put dried ginger in the masalo, will it change a lot?

    Reply
    • Mariam Sodawater says

      October 28, 2024 at 3:25 pm

      Hi, skip dry ginger.

      Reply
  2. Shehza says

    April 21, 2023 at 5:26 am

    4 stars
    Hi, Im going to try this for the first time and I've been googling some other recipes too - can I please confirm that there is no rye, methi and elaichi that goes in the masala...

    Reply
    • Mariam Sodawater says

      April 21, 2023 at 7:15 am

      Good luck on your first try. No these spices definitely don’t go in Kaari masala. You can add poppy seeds instead of cashew. They certainly add a lot of flavor. Looking forward to your feedback.

      Reply
      • Shehza says

        April 23, 2023 at 2:19 am

        5 stars
        Thank you for your reply, I made it yesterday and it turned out perfect. Bought back old memories of Mum and Chachi cooking this. Also thank you for reverting to me so quickly

        Reply
        • Mariam Sodawater says

          April 27, 2023 at 10:14 am

          Hi Shehza, I'm glad you liked it. Your most welcome here.

          Reply
  3. Samana Bhojani says

    October 31, 2021 at 4:33 pm

    5 stars
    Hi Thankyou for the recipe
    Quick question, my son is allergic to peanuts and cashews. What shall I substitute it with

    Reply
    • Mariam Sodawater says

      November 03, 2021 at 7:14 pm

      Hi Samana, you can use almonds to substitute both nuts with 2 tablespoons of poppy seeds.

      Reply
  4. mehboob says

    November 18, 2020 at 9:28 pm

    5 stars
    Hey sis, long time, sorry i deleted the share of the recipe on my Twitter TL, i felt it was not getting the respect it deserved in terms of hits, my fault entirely..i just remembered Mom wet grinding khus-khus in a mortar and pestle (because you cannot make a paste of Khus Khus in a grinder), do you think it can be accomodated in this recipe?

    Reply
    • Recipe 52 says

      November 18, 2020 at 9:50 pm

      Yes! Khus khus is also added.

      Reply
  5. Mehboob says

    August 22, 2020 at 2:33 pm

    5 stars
    Thank you so much for this recipe, this will do me just fine, besides, i've developed a cast iron palate over the years, but this will make me really popular when i'm entertaining. 😀 Oh btw, there's a Bohri Kaka's shop in Nal-Bazar my aunt had recommended, his family has been in the masala business for generations.. Do you happen to remember the name of the shop?

    Reply
    • Recipe 52 says

      August 22, 2020 at 2:36 pm

      Thanks a lot for leaving a lovely comment. Is this ‘Nal bazaar’ in Karachi? I’m from Karachi.

      Reply
      • Mehboob says

        August 22, 2020 at 2:51 pm

        5 stars
        Now that came out of the blue, honestly, i was expecting something not too far fom Mumbai. :-lol Nevertheless, it's been a delight to have met you. Would you like me to share this recipe on Twitter, i'm not very respectable there..:-)

        Reply
        • Recipe 52 says

          August 22, 2020 at 2:55 pm

          Yeah sure.... I understand you would be sharing the link.
          Most Bohras started from different cities of Gujrat. Some landed in Mumbai and some in Karachi and then went further.
          We have same ancestors and enjoy same food. Nice chatting with you.

          Reply
          • Mehboob says

            August 22, 2020 at 3:07 pm

            5 stars
            Done, with your kind permission. 🙂 https://twitter.com/wild_injun/status/1297112355097030656

          • Recipe 52 says

            August 22, 2020 at 3:08 pm

            Thanks Mehboob. Have nice day.

  6. Zahra says

    June 07, 2020 at 8:45 am

    Tried Kari masala and it turned out really good.. specially when during Lock down no Kari masala was available.. now Will always make it at home...thank you

    Reply
    • Recipe 52 says

      June 09, 2020 at 12:31 am

      So glad to hear your feedback.:) Thanks for leaving a comment.

      Reply
  7. sneha1605sneha says

    June 12, 2018 at 3:51 pm

    pls share bohri raan in red
    masala

    Reply
    • Recipe 52 says

      June 12, 2018 at 9:54 pm

      Ok, sure. Thanks for feedback.

      Reply
      • sneha1605sneha says

        June 13, 2018 at 3:55 pm

        i want to cook on eid pls share asap

        Reply
        • Recipe 52 says

          June 13, 2018 at 4:02 pm

          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.

          Reply
          • sneha1605sneha says

            June 22, 2018 at 1:41 pm

            no probs but i will wait for the authentic recipe

          • Recipe 52 says

            June 22, 2018 at 3:10 pm

            ?

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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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