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By Swasthi on August 3, 2022, Comments, Jump to Recipe
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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
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 minutes
Cook Time5 minutes minutes
Total Time25 minutes minutes
Servings25
AuthorSwasthi
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)
Nutrition Facts
Korma masala powder recipe
Amount Per Serving
Calories 61Calories 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.
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© 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.
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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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