If you’re ditching store-bought masalas, you might be interested in my blog posts on Nihari Masala and Haleem Masala!
Ingredients
The main ingredients of this masala are cashews, peanuts, bhuna chana, and whole spices. Here I’m using many ingredients but a few are optional like pumpkin seeds and almonds. Taste: This masala is so flavorful, you just don’t have to add anything else except hara masala. Availability: Kaari masala is not available easily if you live away from The Bohra community, so making your own is the only option.
Cashews: This is the star ingredient of this masala. Use best quality cashews for the creamy and luxurious texture. Almonds: I have used almonds for this masala. If you prefer a creamier texture, you can substitute cashews instead. Peanuts: While raw peanuts are preferred here, roasted or even salted peanuts can also work. Bhuna Chana: Bhuna chana, also known as black chickpea or black gram, are crispy chickpeas with a dark, crunchy coating. They’re a popular desi snack enjoyed at home. If you can’t find bhuna chana, you can substitute it with gram flour (also called besan). Melon Seeds: Melon seeds, also known as hulled pumpkin seeds or chaar magaz, should be used in this recipe. Avoid using green seeds, as they can alter the flavor of the color and flavor. Sesame Seeds: I have used white sesame seeds here, some people use poppy seeds (AKA khas khas) instead of sesame seeds. Whole spices: Whole spices here in this masala include, coriander seeds, whole black pepper, cumin, black cumin, cinnamon stick, cloves, button red chilies, and star anise. Ground Spices: Simple spices such as dried ginger powder, turmeric powder, Kashmiri chili powder are used.
How to make this recipe?
Making this Bohra Kaari Masala is super easy! Just follow the instructions below.
How to to use it?
Kaari masala is specifically used to make kaari chawal. Apart from that, I like to use it in making khousay as well which is a similar coconut and gram-based curry. Apart from this, you can always add this nutty masala to thicken coconut-based chicken curries.
Expert Tips
Storage: Kaari masala can be stored in an air-tight jar in the cold pantry for 10 days. The grounded nuts can get rancid in hot climates so store it in the fridge if stored for more than 15 days. It tastes great up to 6-8 months in the fridge. For the best taste use only cashews and no almonds, but commercially people use almonds and lots of peanuts to cut on the amount of cashews used in masala. Poppy seeds: Kaari masala is made with poppy seeds. Add ¼ cup poppy seeds. It is optional because of unavailability in certain countries. I’ve made this masala without it but you can add it if you like. Consuming poppy seeds in moderation is ok. I have added all spices like red chili, coriander, and turmeric in the masala so you just need to fry the masala and pour coconut milk. Tweak the recipe in whole spices to increase the spice level as per your taste. Try other bohra recipes as well! If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
