Roasted Jeera Powder | Bhuna Jeera Powder
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.
Servings 150 grams
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
Recipe 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.