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Korma Masala

4.5 ★ (12 Reviews)

Origin: Master Food Industry • Variant: 40 g

Rs. 40Rs. 50Save 20%

100% Pure
No MSG
3-5 Days

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Description

A balanced spice blend for preparing rich, aromatic and flavourful korma.

Ingredients

Red Chilli, Coriander,, Water Chestnut Flour (Singhara Flour) Cumin, Turmeric, Clove, Green Cardamom, Cinnamon/Cassia, Bay Leaf, Nutmeg, Stone Flower (Dagad Phool), Nigella Seeds (Kalonji), Mace, Fennel, Dry Ginger (Sonth), Salt.

How to Use

Step 1: Heat 200 g of oil in a pan. Add 3 finely chopped onions and fry until golden brown. Remove the fried onions and keep them aside. Step 2: In the same oil, add 50 g garlic paste and 50 g ginger paste. Sauté well. Step 3: Add Master Korma Masala and cook on low heat for 5 minutes. Step 4: Add 20 g dry coconut and 20 g white spices such as charoli, nutmeg and mace. Mix well. Step 5: Add 200 g sweet curd (yogurt) and cook thoroughly until the masala is well blended. Step 6: Add 1 kg meat along with salt and water as required. Cook until the meat becomes tender. Step 7: Grind the previously fried onions and add them back to the korma. Step 8: Let the korma simmer on dum for another 2 minutes, then serve hot.

Shipping

Free Shipping over 199 We are based in Malegaon & dispatch orders around 2 PM every day, except Sunday. Once dispatched, you will track your order through our website tracking feature. Delivery takes 2-7 days, depending upon the city.

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COOK IT THE MASTER WAY

HOW TO PREPARE

Swipe to follow the steps

Fry the Onions
Heat oil in a pan, add finely chopped onions and fry until golden brown. Remove the fried onions and keep them aside.
Build the Korma Base
Prepare the Masala Base In the same oil, add garlic paste and ginger paste, then sauté well. Add Master Korma Masala and cook on low heat. Mix in dry coconut, white spices and sweet curd until the masala is well blended.
Cook the Meat
Cook Until Tender Add the meat along with salt and water as required. Cook until the meat becomes tender, then add the ground fried onions back into the korma and let it simmer gently.
Finish & Serve
Finish & Serve Give the korma a final dum for 2 minutes, then serve hot. Garnish as desired and enjoy with roti, naan or rice.

REAL TASTE. REAL EXPERIENCES.

WHAT OUR CUSTOMERS SAY

4.5 out of 5

12 Reviews

5 7

4 4

3 1

2 0

1 0

Swipe to explore

Korma Masala — product illustration, not a customer photo

Product image

Gayatri Kulkarni

Pune

★★★★☆31 Aug 2026

Customer Review

Nice in a slow-cooked gravy. I kept the amount modest because we usually eat mild food.

Product image

Asif Momin

Bhiwandi

★★★★★26 Sept 2026

Customer Review

Made chicken korma with this and the gravy had a pleasing aroma. The spice flavour felt well balanced with the curd.

GOOD TO KNOW

FREQUENTLY ASKED QUESTIONS

How much meat can I prepare with Master Korma Masala?

The preparation method is designed for 1 kg of meat. Follow the pack instructions for the best balance of masala, curd, onions and spices.

When should I add the curd?

Add the sweet curd after the Master Korma Masala, dry coconut and white spices have been cooked together. Mix well and cook until the masala is properly blended before adding the meat.

Do I need to add water?

Yes. Add water as required after adding the meat, depending on the consistency you want. Cook until the meat becomes tender and the korma reaches your preferred gravy thickness.

Why are the fried onions added again at the end?

The preparation method asks you to fry the onions first, keep them aside, then grind and add them back once the meat is tender. Finish by simmering the korma on dum for another 2 minutes.