Step by Step Recipe to Make Roasted Jeera Powder or Bhuna Jeera at home. Easy way to make homemade roasted cumin seeds powder that can be used for chaats, plain yogurt, buttermilk, raita, salads and curries.
Roasted Jeera Powder or Bhuna Jeera as its referred to in Indian Cuisine is a quintessential spice used for salads, chaats, raita and buttermilk. It is simply made by roasting and grinding cumin seeds or jeera. The simple technique of roasting and grounding the seeds lends an earthy aroma and nutty flavor.
Cumin Seeds is a must in any Indian Pantry and used as tempering in dals, curries and main course recipes like Jeera Rice, Pilaf and Biryani.
The detailed process of making this essential Indian Condiment is provided below together with recipes that call for this specific ingredient.
While it is easy to obtain store bought spices, freshly ground homemade spices have a distinct aroma and freshness. Also, no preservatives.
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Difference between Ground Cumin and Roasted Jeera Powder (Bhuna Jeera)
Ground cumin is used for curries like Chana Masala, Rajma etc. It is simply made by grinding cumin seeds.
However, certain recipes, specifically call for roasted cumin powder or bhuna jeera which cannot be substituted with ground cumin.
Bhuna Jeera involves the additional process of roasting the cumin seeds until fragrant. The process of roasting elevates the nutty flavor and earthy aroma which is the key in certain recipes or dishes.
For example, Chaat or the Indian Street Food is incomplete without the generous sprinkling of roasted cumin.
Step-wise Instructions
STEP 1 - Dry Roasting Cumin Seeds (without any oil) on low heat until fragrant
STEP 2 - Cooling the roasted seeds before grinding.
STEP 3 - Roasted Cumin powder or bhuna jeera ground and ready to use.
STEP 1 
STEP 2 
STEP 3
Recipes that use Roasted Cumin powder
Indian Chaats – Bhelpuri, Sev Puri, Dahi Vada or Bhalla, Ragda Pattice. We also love sprinkling Roasted cumin and rock salt (kala namak) on top of fruits like Pineapple, Mango, Berries, Guava etc.
Fruit Chaat is a great way of enjoying assorted fruits with spices.
Masala Buttermilk – Roasted Cumin is added with rock salt or kala namak and herbs like cilantro and mint. Cumin aids in digestion and reduces bloating which is one of the reasons it is included in buttermilk.
Lassi – Savory Lassi / Salted Lassi is garnished with a sprinkle of roasted cumin.
Raita – A must have condiment with Indian meals. Adding just ½ tsp of roasted cumin to any raita (including fruit based ones). Bottle Gourd Raita (Lauki), Mixed Vegetable Raita are few examples.
Shikanji (also known as Indian Lemonade). The combination of citrus and roasted jeera is my personal favorite.
Salads – Used as seasoning with lemon juice and salt for Mung Bean Sprouts Salad, Chopped salads like Kachumber (onion, tomato, cucumber).
Storage Tips / Shelf Life
This small batch of roasted jeera lasts for a couple of months (we are a family of 2).
I love making small batches of home made spice powders as they taste fresh and don’t lose their aroma.
I store the powder in a clean, dry glass bottle and always use a clean, dry spoon.
If re-using old or recycled glass jars for storage, ensure they are cleaned with hot water and lemon juice to remove any residual oil / smell.
Weather plays an important role when it comes to shelf life of spices. If the weather is hot or humid, spices spoil quickly. Refrigerator or Freezer is best option.
Spices should always be stored in a cool dry place, away from sunlight. Moisture compromises the shelf life and the spices spoil quickly or develop mold.
Some Home Made Indian Spices
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Roasted Jeera Powder | Bhuna Jeera Powder
Equipment
- Mixer Grinder or Spice Grinder
Ingredients
- 1 cup Cumin Seeds or Jeera 1 cup is 250 ml
Instructions
- Heat a pan, add 1 cup of cumin seeds (Jeera).
- Roast the cumin seeds for 2-3 minutes at the lowest possible heat until you get a nice nutty aroma.
- Switch off heat, remove the roasted seeds onto a plate or bowl for cooling.
- Once cool, grind the roasted seeds into a fine powder. Store in an airtight container.
Notes
- Cumin is dry roasted. No oil is required for the recipe.
- The process takes just 5 minutes but be careful not to burn the cumin seeds as you will have to chuck the entire batch.
- Roast only until it is fragrant.
- Once the seeds have roasted, immediately switch off the flame and transfer the cumin seeds in a bowl or plate for cooling. If kept on hot pan, it will continue to roast and burn.
- Grind the roasted cumin only after it has completely cooled down.
- This small batch of roasted jeera lasts for a couple of months (we are a family of 2).
- I love making small batches of home made spice powders as they taste fresh and don’t lose their aroma.
- I store the powder in a clean, dry glass bottle and always use a clean, dry spoon.
- If re-using old or recycled glass jars for storage, ensure they are cleaned with hot water and lemon juice to remove any residual oil / smell.
- Weather plays an important role when it comes to shelf life of spices. If the weather is hot or humid, spices spoil quickly. Refrigerator or Freezer is best option.
- Spices should always be stored in a cool dry place, away from sunlight. Moisture compromises the shelf life and the spices spoil quickly or develop mold.
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Vidya Narayan
A really interesting article. I didn’t realise cumin was so good for digestion. Thanks for sharing ?
My pleasure and glad you found it useful. Cheers!
My mom sent me homemade cumin powder. ?
You are certainly lucky! Ha Ha.. Enjoy!
It's a MUST ingredient in Indian cuisine ?nice share Vidhya?
Thank you dear.
Well presented and I like homemade cumin powder ??
Same here, nothing beats grinding fresh masalas Ramya. Glad we agree!