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Home » Condiments & spices » Bohra Kaari Masala Recipe (Step by Step with Photos)

Feb 28, 2018 · Modified: Jan 18, 2019 by Mariam Sodawater · This post may contain affiliate links. 18 Comments

Bohra Kaari Masala Recipe (Step by Step with Photos)

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4.75 from 16 votes

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 recipe

Bohra Kaari Masala

A very rich masala, that can also be added to other curries.
4.75 from 16 votes
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Prep: 8 minutes
Cook: 2 minutes
Total Time: 10 minutes
Servings : 24 spoons
Calories: 85kcal
Author: Mariam Sodawater
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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 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

  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. 

Nutrition Information

Serving: 1spoon ,Calories: 85kcal ,Carbohydrates: 5g ,Protein: 3g ,Fat: 6g ,Saturated Fat: 1g ,Trans Fat: 1g ,Sodium: 196mg ,Potassium: 100mg ,Fiber: 2g ,Sugar: 1g ,Vitamin A: 2IU ,Vitamin C: 1mg ,Calcium: 35mg ,Iron: 1mg
Mention @Recipe52 or tag #Loverecipe52!

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.

« Tang Fruit Salad Recipe| Step by step
Bohra Kaari Chawal recipe (Step by Step with Photos) »

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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.

  4. 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
  5. 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 a 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!

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