1. 1. Dry Roast Spices: In a pan on low heat, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, ajwain, green cardamom, star anise, black cardamom, and bay leaves until aromatic and crisp. Let cool completely.
2. 2. Grind Spices: Transfer the roasted whole spices to a mixer-grinder and pulse into a fine powder.
3. 3. Combine Powders: In a large mixing bowl, combine the freshly ground roasted spices with salt, black salt, dry ginger powder, dry garlic powder, dry onion powder, turmeric powder, red chilli powder, Kashmiri red chilli powder, and citric acid.
4. 4. Sieve & Store: Pass the entire spice blend through a fine sieve to achieve a silky-smooth texture. Store in an airtight container for future use. Jamjo ane Jamarjo!

*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

• Always roast the whole spices on low heat; high heat can make the masala bitter and ruin the aroma.
• Sieving the finished masala gives it a silky texture which is crucial for a smooth Nihari gravy.

Tips & Tricks

• Citric acid adds a gentle tang while helping preserve and maintain the freshness of the spice blend during storage.
• Kashmiri chilli powder provides rich color and mild sweetness, while regular red chilli powder balances the heat.

1. 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. 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. 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. 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!

*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

• 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.