korma masala powder recipe

Korma masala powder recipe | Homemade kurma masala powder recipe

By Swasthi on August 3, 2022, Comments, Jump to Recipe

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.

korma masala powder recipe

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

Korma masala powder recipe

Korma masala powder for preparing vegetable, chicken and egg korma
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes

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


  • 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)

Nutrition Facts
Korma masala powder recipe
Amount Per Serving
Calories 61 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 7mg0%
Potassium 229mg7%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 2g2%
Protein 2g4%
Vitamin A 345IU7%
Vitamin C 53mg64%
Calcium 106mg11%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© 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.

roasting poppy seeds to make korma masala powder

2. Powder it finely. Set this aside.

powder seeds in a blender for korma masala powder step 2

3. Add all the spices including dry coconut if using to a dry blender jar.

blend other spices coconut for korma masala powder

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.

storing korma masala powder in glass jar

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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can you please describe ingredients in grams?

Hi Swasthi, i am wanting to make the Korma powder, how much of each spice do i need please?

Hi Swasthi, is it okay to use blue/black poppy seeds? I had never heard of white poppy seeds until i noticed the photo in your recipe. It is not so commonly available here. Do you use them as a thckener? I have no idea if black poppy seeds have the same thickening properties as white seeds.

Thank you, Swathi, for your (every time!) quick and helpful response. Your blog is already a treasure as it is, but with you being so active in the comments it’s like a masterclass. I’m really enjoying learning from you 🙂

5 stars
Excellent recipe, tried many times, makes cooking faster. Thankyou for the recipe

4 stars
What is the spice called. “Saunf” .
Any Visual photo

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.

5 stars

5 stars
How come it is 1 cup of Korma marsala, but 1rst ingredient is 1,25 cup of coriander seed?

5 stars
Well done

5 stars

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?


Thank you!

5 stars
Hi Swasthi

Successfully made the masala, how much should use from these masala if I’m making lamb korma?


Do I follow the chicken kurma recipe on your blog, add 1tsp to the existing ingredients specified for the chicken kurma?

Fantastic!! will update you the picture. Thanks again!

5 stars
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

5 stars
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.

5 stars
lovely recipes swasthi. Wld u le me know in gms how much the corriander weighs?
Sorry for the trouble and thank you

5 stars
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.

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.

Swasthi , is that masala is available in market.
if not so just suggest me from where I can get this.


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?

I can almost smell the spices!! Very useful post 🙂

Interesting powder.. this is new to me ..sounds flavourful