Homemade Korma Masala (Spice Mix)
If you love creamy, flavorful curries, then this Homemade Korma Masala Powder is a must-have in your kitchen. Made by gently roasting and grinding whole spices like cardamom, cinnamon, cloves, nutmeg, and poppy seeds, it gives your korma dishes that rich, royal, and authentic taste we all crave.
Unlike store-bought masalas, this one is 100% fresh, preservative-free, and bursting with natural aroma. Just a spoonful can transform your chicken, mutton, paneer, or vegetable korma into a...
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Ingredients
Whole Spices
pods green cardamom (hari elaichi)15
cloves (laung)15
black peppercorns (kali mirch)1/2tsp
cinnamon stick (dalchini)3in
bay leaves (tej patta)2- pods black cardamom (moti elaichi)4
star anise1
Seeds & Aromatics
coriander seeds (sookha dhania)4tbsp
blade mace (javitri)1
nutmeg (jaiphal)1/2
fennel seeds (saunf)2tbsp
cumin seeds (jeera)1tbsp
poppy seeds (khuskhus)2tbsp
Powdered Ingredients
Kashmiri red chilli powder1 1/2tbsp
salt1tsp
drops of kewra water4
Nutrition (per serving)
Calories
7.0kcal (0.35%)
Protein
0.3g (0.58%)
Carbs
0.8g (0.28%)
Sugars
0.1g (0.12%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Homemade Korma Masala (Spice Mix)
Dry Roast Whole Spices
- Step 1
Heat a pan over a low flame. Add green and black cardamom, cloves, peppercorns, cinnamon, bay leaves, and star anise. Roast gently until fragrant. Remove and set aside.
Roast Seeds & Aromatics
- Step 1
In the same pan, dry roast coriander, cumin, fennel seeds, mace, and nutmeg for 2–3 minutes until slightly golden and aromatic. Take off the heat and let cool.
Roast Poppy Seeds
- Step 1
Add poppy seeds and dry roast for 1–2 minutes until they start to crackle. Remove and let all the spices cool completely.
Grind to Powder
- Step 1
Once cooled, transfer everything to a spice grinder. Add Kashmiri chilli powder, salt, and kewra water, and grind into a fine, smooth powder.
Store
- Step 1
Transfer the masala to a clean, dry, airtight glass jar. Store in a cool, dark place for up to 2–3 months. For longer freshness, refrigerate.
Nutrition (per serving)
Nutrition (per serving)
Calories
7.0kcal (0.35%)
Protein
0.3g (0.58%)
Carbs
0.8g (0.28%)
Sugars
0.1g (0.12%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Always roast on low heat to prevent bitterness.
Allow the spices to cool fully before grinding to avoid moisture buildup.
Kashmiri chilli powder gives a beautiful colour with mild heat — adjust to your liking.
Make in small batches to retain the fresh aroma.
Store in an airtight glass jar; refrigerate if you live in a humid area.
FAQS
Can I skip any spice?
Each spice adds a unique layer of flavour. For authentic korma taste, try to include as many as possible.
Can I use regular chilli powder instead of Kashmiri?
Yes, but it will be spicier and less vibrant. Kashmiri chilli gives rich red colour with gentle heat — ideal for korma.
How long does it stay fresh?
Up to 2–3 months at room temperature; longer if refrigerated.
Can I double the recipe?
Yes, but grind and store in smaller batches to keep the aroma fresh.
Where can I use this masala?
Perfect for chicken, mutton, or vegetable korma, paneer gravies, and any mild, creamy curry.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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