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Bohra Kaari masala recipe
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4.74 from 15 votes

Bohra Kaari Masala

A very rich masala, that can also be added to other curries.
Course Condiment
Cuisine Bohra Cuisine
Keyword bohra spice, Kari masala
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings 24 spoons
Calories 85kcal

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

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