Korma masala powder is a special mix of spices used to give Korma dishes their authentic taste. It’s a blend of various flavorful ingredients like cardamom, cinnamon, and cloves that make your food smell and taste delicious.
Join me as I guide you through the simple steps to make this aromatic spice mix.
KEY TAKEAWAYS
- Homemade korma masala powder, if made properly, beats the taste and flavor of the store-bought alternatives in authenticity and richness.
- Store the masala powder in a cool and dark place, preferably inside a cupboard. Use an airtight container made from glass.
- From biryanis to curries, this masala powder can be used in a variety of dishes such as chicken korma, mutton korma, paneer korma, fish korma, egg korma, vegetable korma, and even in korma biryani or korma paratha rolls.
- Korma masala powder offers a rich and complex taste with a hint of spiciness.
- You can try other masala powder like garam masala powder, biryani masala powder, tandoori masala powder, rasam powder, and curry powder.
How to Make Korma Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan on your gas stove. Heat it on a low flame. Now put 8 pieces of almonds, 1 tsp of black pepper, 2 pieces of black cardamom pods, 2 pieces of mace, ½ a piece of nutmeg, 2 cinnamon sticks of medium size, ½ tsp of cloves, about 12 pieces of green cardamom pods, 1 tbsp of cumin seeds, 2 tbsp of coriander seeds and 1 tsp of fennel seeds into the pan.
Step 2: Dry roast all the spices for about half a minute until they lose all moisture. Turn off the flame of the gas stove and let the pan sit for a while for the spices to cool off completely.
Step 3: Now, take a clean and dry grinder and pour the spices into it.
Step 4: Grind them into a powder. Never mind if it is coarse.
Step 5: Now, add 2 tbsp of Kashmiri red chili powder, 1 tbsp of red chili powder, 1 tsp of turmeric powder, and 1 tbsp of salt and grind them all together once again to get a finer powder.
Step 6: Transfer the powder into a bowl and the korma masala powder is ready for use.
Recipe Card
Korma Masala Powder
Ingredients
- 8 pieces Almonds
- 1 tsp Black pepper
- 2 pieces Black cardamom
- 2 pieces Mace
- ½ piece Nutmeg
- 2 pieces Cinnamon sticks medium
- ½ tsp Cloves
- 12 pieces Green cardamom
- 1 tbsp Cumin seeds
- 2 tbsp Coriander seeds
- 1 tsp Fennel seeds
Instructions
- Take a frying pan on your gas stove. Heat it on a low flame. Now put 8 pieces of almonds, 1 tsp of black pepper, 2 pieces of black cardamom pods, 2 pieces of mace, ½ a piece of nutmeg, 2 cinnamon sticks of medium size, ½ tsp of cloves, about 12 pieces of green cardamom pods, 1 tbsp of cumin seeds, 2 tbsp of coriander seeds and 1 tsp of fennel seeds into the pan.
- Dry roast all the spices for about half a minute until they lose all moisture. Turn off the flame of the gas stove and let the pan sit for a while for the spices to cool off completely.
- Now, take a clean and dry grinder and pour the spices into it.
- Grind them into a powder. Never mind if it is coarse.
- Now, add 2 tbsp of Kashmiri red chili powder, 1 tbsp of red chili powder, 1 tsp of turmeric powder, and 1 tbsp of salt and grind them all together once again to get a finer powder.
- Transfer the powder into a bowl and the korma masala powder is ready for use.
Notes
- I recommend using fresh spices always to make korma masala powder at home. This will add the natural and rich flavor of the spices after you grind them.
- Roast the whole spices carefully until they start changing their color. I always roast them on a low flame so as not to burn the spices. It offers the perfect richness and depth.
- To achieve the desired texture of your masala powder, ensure the roasted spices have cooled down completely before you transfer them to the grinder.
- I suggest grinding the spices intermittently if you grind for a couple of times to have a smoother powder. This will prevent condensation due to heat generated by the rotating electric motor.
- Always use a dry spoon to scoop the powder to add to your dishes. This will prevent introduction of moisture to the powder and extend its shelf life.
