Qorma (Korma) Spice Mix

Dry spice blend recipe by renowned Pakistani chef Tahira. Can be used with chicken, vegetables or beef, even boneless Lamb Picattas,

• Ready In: 13 mins
• Yields: 2 1/2 cups

Ingredients

• 3⁄4 cup  ground roasted coriander powder
• 1⁄4 cup red chili powder
• 1⁄4 cup paprika (from deghi mirch)
• 1⁄4 cup salt
• 1  tablespoon garlic powder
• 1  tablespoon ginger powder
• 2  tablespoons  ground roasted cumin
• 1  tablespoon  ground aniseed
• 1  tablespoon pepper
• 1  teaspoon  ground chinese anise
• 1  teaspoon ground cinnamon
• 1  teaspoon  ground large black cardamom pod
• 1  teaspoon  ground  black cumin seeds
• 1  teaspoon ground cloves
• 1 1⁄2 teaspoons  ground green cardamoms
• 1⁄2 tablespoon ground mace
• 1⁄2 tablespoon ground nutmeg
• 3  bay leaves, torn
• 15  cloves
• 15  green cardamoms

Directions

1. Pre-prep:
2. dry roast only cumin and corriander seeds before grounding.
3. Use clean non odor wooden spoons for light mixing.
4. Assembly:
5. In a dry glass mixing bowl, begin adding the ground spices.
6. This recipe is based on portions/ratios - thus you can used the standard measuring cups or even a cocktail glass a home!
7. Though the spice mix includes salt - the final dish will need adjustments.