Step-by-step recipe of Bohra Kaari masala with photos of each step. Kaari Chawal is traditional Bohra curry.
Jump to:
Ingredients
The main ingredients of this masala are cashew and star anise. Star anise is a very strong spice with an intense and peculiar aroma. I'm using many ingredients but a few are optional like pumpkin seeds and almonds.
For the best taste use only cashew and no almonds, but commercially people use almonds and lots of peanuts to cut on the amount of cashew 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 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 add pour coconut milk. Tweak the recipe in whole spices to increase the spice level as per your taste.
Check Kaari Chawal recipe here, I also used this masala to make mock Khousay.
How to make it?
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.
Store in a clean and dry airtight jar in the fridge.
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 gram or ¾ cup roasted bengal gram, (bhuna channa)
Nuts
- 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)
Seeds
- 25 gram or ¼ cup sesame seeds, (til)
- 25 gram or ¼ cup poppy seeds
- 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
Instructions
- 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.
- 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.
- Mix all ingredients together. Masala is ready, store in an airtight jar in fridge. Use within 6 months.
Notes
- You can substitute roasted grams with split gram (channa dal). Roast split gram with nuts.
- You can substitute 75 grams almonds with 75 grams cashew. So you use 150 gram cashew.
- Pumpkin seeds can be substituted with sesame seeds. So you need 50 gram sesame seeds.
- Grinds nuts separately.
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
?