Kormas are Indian braised meat dishes. It has a yogurt based coarse gravy with aromatic spices and thickened with nuts and fried onions often finished off with screwpine water for that sweet smell. Since different types of spices both whole and powder go into a korma, I have decided to make things simple by making a fine blend of all those dry spices that are common in most kormas.
All in one korma spice blend
A spice blend for korma.
Ingredients
- 2 tbsp cumin seed
- 2 bayleaf
- 4 and 1/2 tbsp coriander seed
- 1 tbsp black peppercorn
- 1/2 tbsp clove
- 20 green cardomomn seed only
- 2 and 1/2 black cardomomn seed only
- 2 stick cinamon 2 inch each
- 2 tbsp black cumin optional
- 2 tbsp yellow chilly powder optional
- 2 blade mace
- 1/4 nutmeg
- 1/2 tbsp turmeric powder
- 1/2 tbsp kashmiri chilli
Instructions
- Grind everything into a fine powder
Notes
- The end product is about 60 grams.
- For 1 kg of meat you need 25 to 30 grams powder.
- No additional dry spice is nessecary for the korma.
