Korma Masala
Updated: May 24, 2024, By Swasthi
Korma Masala is a spice blend used to flavor korma dishes. Like biryani masala, this is a blend of whole spices that is not only aromatic but also helps thicken your dishes. It can be used in vegetarian, meat and egg based korma curries. This spice blend keeps good for an year in the freezer and for 6 months in the refrigerator.
You can find numerous spice blends in the super markets but nothing beats the flavors of homemade version. You have the freedom to customize the heat levels, flavors and texture to your preference. This korma masala is from my Mom who would make many different kinds of homemade masala. I would carry them every time I travelled back from India.
Last year I got a batch of this and simply loved the flavors, not too spicy or hot but it does a good job of flavoring my curries or korma. So this time I asked my Mom for another batch and I thought of sharing it here.
This recipe uses whole spices specific to korma like black pepper, shahi jeera, star anise, fennel seeds, black cardamoms, nutmeg and mace. One important ingredient in this is the white poppy seeds also known as khus khus. These tiny seeds not only add a rich and creamy feel to your kormas but also tone down the heat of the dish.
Dried coconut also known as copra is another interesting ingredient in this recipe and it makes a huge difference to the korma masala. However it cuts down the shelf life of the spice blend so this time we made it without coconut. I used the same korma masala along with thick coconut milk in my dishes and it worked out pretty good.
Photo Guide
How to make Korma Masala (Stepwise Photos)
1. Dry roast poppy seeds until crunchy. Cool down and add them to a grinder jar.
2. Make a very fine powder, as fine as possible. Remove to a bowl.
3. Roast all the whole spices and dried coconut, one after the other on a low to medium heat until aromatic. Cool them and add to the grinder.
4. Powder finely and add poppy seeds back to the grinder.
5. Run the grinder again.
Store korma masala in an airtight glass jar and refrigerate.
Related Recipes
Recipe Card
Korma Masala Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1¼ cup coriander seeds / daniya
- 16 Green cardamom
- 6 inch cinnamon stick
- 1½ tablespoons Cloves
- 1½ tablespoon Shahi jeera (caraway seeds)
- 1 bay leaf
- 1 large Star anise
- 2 tablespoons saunf (fennel seeds)
- 100 grams white poppy seeds (equal to ¾ cup)
- ½ cup dried coconut (refer notes)
- 1 tablespoon pepper corn
- 20 Red chilies (low heat chilies, deseeded if required)
optional
- 1 black cardamom
- 2 to 3 strands mace
- ⅓ nutmeg small piece
Instructions
- Clean the spices, pick and discard stones and debris. Dry 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 & this helps to make a fine powder.
- Add poppy seeds to a grinder and make a fine powder, as fine as possible. Remove to a plate.
- Make a fine powder of the spices, red chilies and coconut. Add poppy seeds to this and grind well again.
- Store korma masala in an airtight glass jar and refrigerate up to 6 months.
NUTRITION INFO (estimation only)
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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. More about me
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Comments
Hi Swasthi,
This really made a difference to the Chicken Korma tonight!
Not sure I got the Poppyseed roasting quite right but it still tastes amazing, not to mention the heavenly aromas!
Thankyou
Paul:-)
Hi Paul,
I am going to edit the instructions – grind to a fine powder in intervals of 25 to 30 seconds. Blending them at a stretch for longer duration would have caused them to release the oil and turn to a paste. It could also be that your grinder is high power meaning it’s ability to grind is much higher/faster (high speed levels). Thank you so much for the feedback
Hi Swasthi,
I think that I either under roasted the Poppy seeds or ground them for too long as my grinder is a very basic coffee grinder so no chance of high power. I hope to invest in a new grinder soon.
Still, as I said it tastes fantastic nonetheless. I have used it in both your Chicken and Mutton Korma recipes which were outstanding and this masala was very much a part of both.
Thankyou.
Paul:-)
Hi Paul,
I am yet to reply your mail. I will do it with my recommendations for a new grinder.
How much quantity should I take for 1kg chicken?
Can you share any Korma recipes using this powder?
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 Tara, All the ingredients and quantities are listed in the recipe card, towards the end of this post.
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.
Hi Daphne
I have never used black poppy seeds so not sure if they will thicken the curry like white seeds. There is no substitute to white poppy. But you may add some coconut milk or cashew paste when you use it in korma.
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 🙂
🙂
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