Kaari Masala

Kaari Masala

A Signature Blend of Nuts, Pulses & Spices for Rich Mutton or Chicken Curries
Yields approx. 200–250 g masala powder

This nutty, spice-laden masala adds deep body, aroma, and richness to traditional meat curries. A heritage blend that celebrates texture and warmth, ideal for indulgent kaari (curry) dishes.

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Ingredients

Nuts & Pulses (Basic Masala)

• 50 g almonds

• 50 g cashew nuts (kaju)

• 50 g peanuts (skinless)

• 75 g roasted chana dal (daliya)

• 25 g pumpkin seeds

• 25 g white sesame seeds (til)

• 1 tsp turmeric powder (haldi)

Whole Garam Masala (Spice Blend)

• 1 tsp fennel seeds (saunf)

• ½ tsp shah jeera (caraway seeds)

• ½ tsp cumin seeds (jeera)

• ½ tsp coriander seeds (akha dhana)

• ½ tsp dry ginger powder (soonth)

• ½ tsp black peppercorns

• ½ tsp cloves (laung)

• 1" cinnamon stick

• 6–8 star anise (badiyan phool)

• 2 bay leaves (tej patta)

• 4–5 dried round red chillies (bor mirchi)

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Method

Basic Nut & Pulse Powder

1. Roast all nuts and pulses separately, one by one, in a dry pan over medium heat until aromatic and lightly golden.

2. Let them cool completely.

3. Grind together into a fine powder.

4. Add turmeric powder and mix thoroughly.

5. Store in an airtight container. Label as Basic Kaari Masala Powder.

Garam Masala Powder

1. Dry roast fennel, shah jeera, and jeera together. Let cool and grind to a fine powder. Set aside.

2. Separately roast the remaining whole spices. Cool and grind to a fine powder.

3. Combine all ground spices and mix thoroughly.

4. Store in a separate airtight container. Label as Kaari Garam Masala.

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To Use with Meat

For 600 g of mutton or chicken, use:

• 125 g Basic Kaari Masala Powder

• 3 tsp Kaari Garam Masala Powder

Mix directly into your curry base.

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Chef’s Notes

• You may adjust the spice ratio to your liking — especially the garam masala — to suit heat and flavor preferences.

• The basic powder can also be used as a base thickener for vegetarian curries, if desired.