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
step by step photos of making korma masala powder
- Refer the recipe for more instructions. Add crunchy poppy seeds to a blender jar.
- Powder it finely. Set this aside.
- Add all the spices including dry coconut if using to a dry blender jar.
- Powder finely and add poppy seeds back to the blender.
- Run the blender again. Store it in an airtight glass jar and refrigerate.
