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
Korma masala powder recipe
For best results follow the step-by-step photos above the recipe card
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 (caraway seeds)
- 1 bay leaf
- 1 Star anise (small or half large)
- 1 .5 tbsp saunf (fennel seeds)
- 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
Instructions
- 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.
Excellent recipe, tried many times, makes cooking faster. Thankyou for the recipe
Glad to know Sujatha
What is the spice called. “Saunf” .
Any Visual photo
Saunf is fennel seeds. Yes I have shown them in the 2nd picture, next to cloves
Hi Swasthi…am a big fan of your various recipes. I am trying to take a print out of this Korma Masala recipe but I am unable to. Every time I select the print option it goes back to the title.
Superb
Thank you
How come it is 1 cup of Korma marsala, but 1rst ingredient is 1,25 cup of coriander seed?
Hi Jennifer,
It is not 1 cup of korma masala. I will recheck it
Well done
Thank you
Hello!
I have a question about the Red chilies. What type chilies are they more specifically? Are you referring to something like a Kashmiri Chili or a hotter variety like a Birds Eye chili?
Thanks!
Hi Brad,
I use kashmiri chilli or a similar one known as byadgi chilli. Any less spicy variety is good.
Thank you!
Hi Swasthi
Successfully made the masala, how much should use from these masala if I’m making lamb korma?
Hema
Hema
You can use about 1 tsp for 400 to 500 grams of lamb. For any lamb recipes, i do not use a lot of masala as it dominates the dish and the original flavor of meat is lost. But if you prefer stronger aroma of spices then you can use another half tsp more.
Do I follow the chicken kurma recipe on your blog, add 1tsp to the existing ingredients specified for the chicken kurma?
Hema follow this mutton recipe, you can skip tomato and add 2 to 3 tbsps coconut paste or yogurt. You can use 1.5 tsp of korma masala.
Fantastic!! will update you the picture. Thanks again!
Hi Swasthi
Great recipe, will be making them after these clarification, the shahi Jeera mentioned in the recipe signifies Cumin or caraway seed? As for the nutmeg can you pls advise me on the quantity in grams or in teaspoons measurement?
Thank you
Welcome Hema
Thanks. Shahi jeera is caraway seeds. You can add 1/4 to 1/2 tsp grated nutmeg. If powdered then 1/4 tsp. Hope this helps
Thank you for your recipe.
But the frustration wit proper identification of the jeera/cumin/caraway in the Indian spice mixtures/recipes is real 🙁 Always thought that Shahi (Kala) Jeera is Elwendia persica or Bunium persicum (sometimes called black cumin, do not confuse with nigella..), Jeera is cumin (Cuminum cyminum) and Caraway is Carum carvi.
Welcome Peter.
Thank you!
lovely recipes swasthi. Wld u le me know in gms how much the corriander weighs?
Sorry for the trouble and thank you
Welcome Gracy
Iam so sorry i would suggest to go ahead measuring in cups. When i make it the next time i will update. Thanks
Hi Swasthi,
I am not sure I understand the amounts due to the spacing of the lettering …can you please clarify….is it 1 1/4 cups (one and one quarter cups) or is it 1/4 cup (one quarter cup) of coriander seed? Also for example, is 16 (sixteen) cardamom or one unit of six pieces cardamom? And also is it 1 1/2 tablespoon (one and one half tablespoon) of cloves, or is it one unit of half a tablespoon? Finally the saunf, is it 1 1/2 TBS saunf or one unit of half a tablespoon? Thanks…I am having great success with this already but have had to make some adjustments using it in curries so I think I may be misreading it.
Hi Bob
You are welcome. Probably I need to be more clear in mentioning the ingredients. Yes it is
one and quarter cup of coriander
16 in number cardamoms
one and a half tbsp of cloves.
This is just a spice powder.
To make any korma recipe, we will need to use more whole spices for tempering. Probably that’s what you meant..
Thanks for the comment.
When I weigh out 1.25 cups of coriander seeds it only weighs 86 grams. Should I use 1.25 cups or 250 grams? There’s a very big difference.
I am sorry John it is 1 1/4 cup. Yes there is a lot of difference. Thanks for the mention I will update.
Swasthi , is that masala is available in market.
if not so just suggest me from where I can get this.
Thankyou
This is a post to make homemade korma masala, no idea if it is sold in the market
Please suggest for kurkure dry masala recipes
Could u pls tell me how much tsp. of nutmeg powder is used or small pcs means how much inch of nutmeg is used?
Shalini, you can use a piece equal to the size of 2 green cardamoms, elaichi. you can even grate the nutmeg and bottle it. use a pinch of it when you make chicken.adjust more or less to suit your flavor. nutmeg gives a strong flavor, so take care not to over use. Do share with us if you like it
I can almost smell the spices!! Very useful post 🙂
Interesting powder.. this is new to me ..sounds flavourful