Every good korma begins with a masterful spice blend, and this one captures the heart of Mughlai cooking! Fragrant, deep, and complex. Inspired by centuries-old traditions, this Homemade Korma Spice Blend is a personal ode to slow-cooked, comforting dishes that taste like they’ve simmered for hours in family kitchens. The moment the cinnamon, cardamom, and mace hit the pan, the warm aroma fills the kitchen with nostalgia. The coconut gives it a touch of richness, while the mix of whole and powdered spices ensures a robust flavor profile. Once you try it, you’ll never want to go back to store-bought korma mixes again.

Authentic Homemade Korma Spice Blend Recipe

0.0 from 0 votes

Servings

6-8

tablespoons

Prep time

minutes

Total time

minutes

A warm, fragrant spice blend featuring roasted whole spices, coconut, and ground aromatics. Makes 6–8 tbsp which is enough for 2–3 rich, flavorful korma dishes. Store airtight and use within 1 month.

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Ingredients

1 tbsp Coriander Seeds
1 tsp Black Peppercorns
½ tsp Cloves
1 piece Cinnamon Stick (about 1-inch)
½ tsp Fennel Seeds
½ tsp Cumin Seeds
¼ tsp Caraway Seeds
2 Bay Leaves
6 Green Cardamom Pods
1 strand Mace
2 tbsp Desiccated Coconut
2 tbsp Red Chili Powder
1 tbsp Ground Coriander
1 tsp Turmeric Powder
½ tsp Black Salt
⅛ tsp Grated Nutmeg

Directions

Heat a dry pan over medium-low heat.
Add the coriander seeds, black peppercorns, cloves, cinnamon stick, fennel seeds, cumin seeds, black cumin seeds, bay leaves, green cardamom, and mace. Dry roast for 2–3 minutes until aromatic, stirring frequently and set aside.
Add the desiccated coconut to the same pan. Roast for another 1–2 minutes until light golden and nutty in aroma.
Turn off the heat and let everything cool completely.
Transfer the roasted ingredients to a grinder or spice blender.
Add red chili powder, coriander powder, turmeric powder, black salt, and grated nutmeg. Grind to a fine powder.
Use as desired or store the powder in an airtight glass spice jar.

Notes

This recipe is enough for 2–3 korma dishes, depending on batch size.
It’s perfect for chicken, lamb, or veggie kormas, and can even be stirred into gravies and rice for a boost of flavor.
Adjust heat with more or less chili powder, or swap red chili with Kashmiri chili for a milder, richer color.
Store in a clean, airtight glass jar at room temperature for up to 1 month in a cool, dry place.