Kaari is not just another curry masala. It is an important part of Bohri food culture, particularly in Mumbai, where ready-made Kaari masala has long been associated with traditional spice shops and the food lanes of Bhendi Bazaar.
This recipe is about making that distinctive masala more convenient for everyday cooking. Instead of preparing the entire curry from scratch each time, the masala is cooked with garlic, chillies, onions and tomatoes, then blended and strained into a ready-to-use gravy base. It is a practical kitchen preparation that allows the characteristic flavour of Kaari to be enjoyed with greater ease whenever the craving for a traditional Kaari curry strikes.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 25 | ml | Oil |
| • | 20 | gms | Garlic cloves (approx. 8–10 nos) |
| • | 20 | gms | Green chillies (approx. 4–5 nos) |
| • | 200 | gms | Onions, medium (approx. 2 nos, sliced) |
| • | 200 | gms | Tomatoes, medium (approx. 2 nos, chopped) |
| • | 100 | gms | Kaari Masala |
| • | 5 | gms | Salt, to taste |
| • | 250 | ml | Water |
Method / Instructions
- Heat 25 ml oil in a kadhai. Add 20 gms garlic cloves, 20 gms green chillies, and 200 gms sliced onions. Sauté gently until the onions begin to soften.
- Add 200 gms chopped tomatoes and salt to taste. Once the tomatoes soften, stir in 100 gms of Kaari Masala and mix thoroughly.
- Pour in 250 ml of water and let the mixture come to a brief boil. Switch off the heat and set aside to cool completely.
- Remove the boiled green chillies from the mixture so the gravy does not become excessively spicy. Transfer the remaining mixture to a mixer-grinder and blend into a smooth paste.
- Pass the blended paste through a fine sieve to eliminate any raw skin or texture. Pour the strained gravy back into the kadhai and bring to a gentle boil over medium heat, stirring continuously to prevent sticking. Cool and refrigerate for up to a week. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 117 Kcal |
| 💪 Protein | 2.7 g |
| 🌾 Carbohydrates | 11.5 g |
| 🥑 Total Fat | 6.8 g |
| 🧈 Saturated Fat | 1.5 g |
| 🌱 Dietary Fiber | 2.3 g |
| 🍬 Sugars | 2.7 g |
| 🧂 Sodium | 309 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 Note
- Kaari masala is the soul of this preparation.
- Its flavour, aroma and spice intensity will vary depending on the blend, so the gravy should be balanced according to the masala being used.
- Removing the green chillies before grinding is intentional.
- They contribute their flavour during cooking, while removing them gives better control over the final heat.
Tips & Tricks
- your Kaari masala contains coconut, nuts or seeds, avoid prolonged boiling after adding it.
- Excessive cooking can affect its flavour and may cause the mixture to catch at the bottom.
- The gravy should be smooth but not watery.
- Remember that its consistency will depend on how much liquid the masala absorbs.
- Divide the cooled gravy into smaller portions before refrigerating.
- This way, you only need to open the quantity required for each preparation.
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