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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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.
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.
Add poppy seeds and dry roast for 1–2 minutes until they start to crackle. Remove and let all the spices cool completely.
Once cooled, transfer everything to a spice grinder. Add Kashmiri chilli powder, salt, and kewra water, and grind into a fine, smooth powder.
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.
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.
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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