Korma masala powder recipe or kurma masala.This spice powder can be used for vegetable kurma, egg korma or chicken korma curry recipes .Very flavorful and different from the regular garam masala powders. Korma or kurma recipe uses yogurt and or coconut to make a spicy gravy that also uses vegetables or meat in India, Bangladesh and Pakistan. The spices used are almost the same with little variations or additions like black cardamom, nutmeg and mace.
This spice powder can be prepared in bulk and stored for a couple of months in the refrigerator. It comes handy when you want to prepare any mixed vegetable korma, egg or chicken korma. It is very flavorful and fills the home with an aroma of spices when you cook.
korma masala powder recipe is from my mum , she did not add dry coconut (copra) since that reduces the shelf life and the coconut can smell rancid after a few weeks.
To prepare vegetable kurma without coconut, you can just skip using dry coconut totally from the recipe while making the powder and add a little more of yogurt while cooking.
If you wish to use fresh coconut, just add it along with this spice powder together to a jar and blend them well with little water. More details in my upcoming posts.
Korma masala powder recipe below
Ingredients (US cup = 240ml )
- 1 ¼ cup coriander seeds / daniya
- 16 Green cardamom
- 6 inch cinnamon stick
- 1.5 tbsp Cloves
- 1 tbsp Shahi jeera
- 1 bay leaf
- 1 Star anise small or half large
- 1 .5 tbsp saunf
- 100 grams Poppy seeds equal to ¾ cup.
- ½ cup Dry coconut (refer notes)
- ½ tbsp Pepper corn
- 20 Red chilies (can increase a bit)
optional (but needed if making chicken korma)
- 1 black cardamom small
- 2 to 3 strands mace
- nutmeg small piece
- Clean the spices, pick and discard stones and debris.
- Sundry them or roast lightly one after the other till they turn crisp.
- Dry roast poppy seeds, coconut and red chilies too. Poppy seeds must turn very crunchy before adding them to the blender. This helps to make a fine powder.
- Add poppy seeds to a blender and make a fine powder, as much as possible. Set this aside
- Make a fine powder of the spices, red chilies and coconut.
- Add poppy seeds to this and blend well again.
- Store this in an airtight glass jar and refrigerate.
- Use 2 tbsps. korma masala powder for 1.5 cups of vegetables along with 3 tbsps. fresh or dry coconut.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
step by step photos of making korma masala powder
1. Refer the recipe for more instructions. Add crunchy poppy seeds to a blender jar.
2. Powder it finely. Set this aside.
3. Add all the spices including dry coconut if using to a dry blender jar.
4. Powder finely and add poppy seeds back to the blender.
5. Run the blender again. Store it in an airtight glass jar and refrigerate.