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Korma masala powder recipe | Homemade kurma masala powder recipe

By swasthi , on May 29, 2019, 29 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.

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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

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korma masala powder recipe

Korma masala powder recipe | Kurma 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
Servings25
AuthorSwasthi

Ingredients (1 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
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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.
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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 | Kurma 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

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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.

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5. Run the blender again. Store it in an airtight glass jar and refrigerate.

storing korma masala powder in glass jar
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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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Comments

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  2. Jennifer says

    March 26, 2020

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

    Reply
    • swasthi says

      March 27, 2020

      Hi Jennifer,
      It is not 1 cup of korma masala. I will recheck it

      Reply
  3. Rana Amanat Ullah says

    August 4, 2019

    5 stars
    Well done

    Reply
    • swasthi says

      August 6, 2019

      Thank you

      Reply
  4. Brad says

    July 4, 2019

    5 stars
    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!

    Reply
    • swasthi says

      July 4, 2019

      Hi Brad,
      I use kashmiri chilli or a similar one known as byadgi chilli. Any less spicy variety is good.

      Reply
      • Brad says

        July 5, 2019

        Thank you!

        Reply
  5. Hema says

    November 21, 2017

    5 stars
    Hi Swasthi

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

    Hema

    Reply
    • swasthi says

      November 21, 2017

      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.

      Reply
      • Hema says

        November 21, 2017

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

        Reply
        • swasthi says

          November 22, 2017

          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.

          Reply
          • Hema says

            November 22, 2017

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

  6. Hema says

    November 18, 2017

    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

    Reply
    • swasthi says

      November 18, 2017

      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

      Reply
      • Peter says

        February 14, 2020

        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.

        Reply
        • swasthi says

          February 14, 2020

          Welcome Peter.
          Thank you!

          Reply
  7. Gracy says

    August 24, 2017

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

    Reply
    • swasthi says

      August 26, 2017

      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

      Reply
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  9. Bob says

    January 30, 2017

    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.

    Reply
    • swasthi says

      February 7, 2017

      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.

      Reply
  10. John says

    September 30, 2016

    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.

    Reply
    • swasthi says

      October 1, 2016

      I am sorry John it is 1 1/4 cup. Yes there is a lot of difference. Thanks for the mention I will update.

      Reply
  11. bishtb says

    August 19, 2015

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

    Thankyou

    Reply
    • swasthi says

      August 20, 2015

      This is a post to make homemade korma masala, no idea if it is sold in the market

      Reply
  12. Rakesh says

    December 29, 2014

    Please suggest for kurkure dry masala recipes

    Reply
  13. shalini says

    December 3, 2014

    Could u pls tell me how much tsp. of nutmeg powder is used or small pcs means how much inch of nutmeg is used?

    Reply
    • swasthi says

      December 3, 2014

      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

      Reply
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  15. Sundari says

    September 17, 2014

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

    Reply
  16. veenashankar says

    September 16, 2014

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

    Reply

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