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.
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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.
- 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.
- Heat a heavy-bottomed pan and add all the nuts, seeds and bhuna chana. Then, roast on low heat with constant stirring.
- After 3-4 minutes, when you smell the toasty aroma, add all the whole spices to the pan.
- Add the ground spices and mix it thoroughly you can see the color change as well.
- 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.)
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
Kaari Masala is a unique blend of spices and roasted nuts used in Bohra cuisine, particularly in the dish Kaari Chawal.
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.
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!
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
Bohra Kaari Masala
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
- 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.
- You can substitute 75 grams of almonds with 75 grams of cashew. So you use 150 grams of cashew.
- Pumpkin seeds can be substituted with sesame seeds. So you will need 50 grams of sesame seeds.
Z says
Hello, if I don't put dried ginger in the masalo, will it change a lot?
Mariam Sodawater says
Hi, skip dry ginger.
Shehza says
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...
Mariam Sodawater says
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.
Shehza says
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
Mariam Sodawater says
Hi Shehza, I'm glad you liked it. Your most welcome here.
Samana Bhojani says
Hi Thankyou for the recipe
Quick question, my son is allergic to peanuts and cashews. What shall I substitute it with
Mariam Sodawater says
Hi Samana, you can use almonds to substitute both nuts with 2 tablespoons of poppy seeds.
mehboob says
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?
Recipe 52 says
Yes! Khus khus is also added.
Mehboob says
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?
Recipe 52 says
Thanks a lot for leaving a lovely comment. Is this ‘Nal bazaar’ in Karachi? I’m from Karachi.
Mehboob says
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..:-)
Recipe 52 says
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.
Mehboob says
Done, with your kind permission. 🙂 https://twitter.com/wild_injun/status/1297112355097030656
Recipe 52 says
Thanks Mehboob. Have nice day.
Zahra says
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
Recipe 52 says
So glad to hear your feedback.:) Thanks for leaving a comment.
sneha1605sneha says
pls share bohri raan in red
masala
Recipe 52 says
Ok, sure. Thanks for feedback.
sneha1605sneha says
i want to cook on eid pls share asap
Recipe 52 says
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.
sneha1605sneha says
no probs but i will wait for the authentic recipe
Recipe 52 says
?