This homemade Korma Masala flavors and thickens your korma dishes. It is aromatic and so much convenient to have it handy. Use it in your vegetarian, egg or meat korma dishes.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Total time: 25 minutes
  • Yield: 25
  • Category: powder
  • Cuisine: Indian

Ingredients

  • 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))
  • 1 black cardamom
  • 2 to 3 strands mace
  • ⅓ nutmeg (small piece)

Method

  1. Clean the spices, pick and discard stones and debris. Dry roast lightly one after the other till they turn crisp.
  2. Dry roast poppy seeds, coconut and red chilies too. Poppy seeds must turn very crunchy & this helps to make a fine powder.
  3. Add poppy seeds to a grinder and make a fine powder, as fine as possible. Remove to a plate.
  4. Make a fine powder of the spices, red chilies and coconut. Add poppy seeds to this and grind well again.
  5. Store korma masala in an airtight glass jar and refrigerate up to 6 months.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.