Bohra Kaari Masala
A very rich masala, that can also be added to other curries.
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.
Video
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.
Nutrition
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