A treasured blend from the Bohra kitchen
Kaari Masala is one of those quiet heroes of a Bohra kitchen. You may not always see it being made, but there is often a jar tucked away, ready to transform a curry into something rich, nutty and deeply comforting.
What makes this masala special is its balance of warming spices, nuts and seeds, along with roasted gram that gives the blend body and substance. It forms the flavourful foundation of a traditional Kaari and can also be used to create a variety of other curries.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| Nuts, Gram & Seeds | |||
| • | 100 | g | Almonds |
| • | 225 | g | Cashew pieces |
| • | 150 | g | Peanuts |
| • | 300 | g | Daliya (roasted gram) |
| • | 100 | g | Magaj (pumpkin seeds) |
| • | 50 | g | White sesame seeds |
| Whole Spices & Ground Spices | |||
| • | 5 | g | Cumin seeds (Jeera) |
| • | 5 | g | Black cumin (Shahi Jeera) |
| • | 5 | g | Cloves (Laung) |
| • | 5 | g | Cinnamon (Dalchini) |
| • | 5 | g | Black peppercorns |
| • | 5 | g | Dried ginger powder (Sonth) |
| • | 10 | g | Coriander seeds (Dhania) |
| • | 15 | g | Star anise (Badiyan Phool) |
| • | 15 | g | Fennel seeds (Saunf) |
| • | 10 | g | Bor Mirch (whole dried red chillies) |
| • | 2 | tsp | Turmeric powder (Haldi) |
Method / Instructions
- 1. Sun-Dry Ingredients: Arrange nuts, roasted gram, and seeds on one tray, and whole spices on another. Sun-dry in strong sunlight for 3–4 hours to remove surface moisture.
- 2. Grind Nuts & Seeds: Transfer almonds, cashews, peanuts, daliya, pumpkin seeds, and sesame seeds to a grinder. Grind in batches until a fine powder forms, then transfer to a large bowl.
- 3. Grind Whole Spices & Mix: Grind whole spices separately until fine, add to the nut-and-seed mixture along with turmeric powder, and mix thoroughly.
- 4. Sieve & Store: Pass the mixture through a fine sieve, regrind any coarse particles until uniform, allow to cool completely, and store in airtight containers in the refrigerator. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 480 Kcal |
| πͺ Protein | 18.5 g |
| πΎ Carbohydrates | 35.0 g |
| π₯ Total Fat | 31.0 g |
| π§ Saturated Fat | 4.5 g |
| π± Dietary Fibre | 8.2 g |
| π¬ Total Sugars | 5.1 g |
| π§ Sodium | 45 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Daliya means roasted gram in this recipe. Use crisp, dry roasted gram, not raw chana dal.
- Kaari Masala is traditionally associated with Bohra Kaari, a curry commonly prepared with coconut milk.
Tips & Tricks
- Grind in small batches so nuts do not release excess oil and turn the blend pasty.
- Sieve and regrind coarse particles to achieve a perfectly uniform powder.
- Refrigerate in airtight containers to preserve freshness and natural oils.
Really very helpful
ReplyDeleteReally very helpful
ReplyDeleteI was always in search of dis receipe thanks for it.
ReplyDeleteReally, good n helpful
ReplyDeleteThanks for posting it is too much helpful n tastes same as store brought
ReplyDelete