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    Home » Recipes » 15 Minutes Recipes

    Last Updated: July 17, 2020 | First Published on: December 14, 2011 by Hari Chandana Ponnaluri

    How to Make Roasted Cumin Powder at Home | Homemade Jeera Powder {Video}

    165 shares
    Jump to Recipe
    Cumin is a flavorful and healthy spice and it has a very important place in Indian, Mexican, Mediterranean and Middle Eastern cuisines. We use cumin seeds and roasted cumin powder in our everyday Indian cooking to enhance the flavor of the dish and improve digestion. This cumin powder or jeera powder can be made in bulk and store in an airtight container for about 6 months. You can use this spice powder to make lassi, curries, gravies, chaats, salads and raitas.

    Few Recipes where you can use this Homemade Jeera Powder:

    • Mushroom Peas Butter Masala
    • Baingan Bharta
    • Shikanji
    • Peanut Chaat
    • Chana Chaat
    If you are looking for more homemade spice blend recipes then do check Pav Bhaji Masala, Homemade Dhaniya Powder, Sandwich Masala and Amchoor.

    How to Make Roasted Cumin Powder or Jeera Powder Video:

    Homemade Roasted Cumin Powder or Jeera Powder

    Hari Chandana Ponnaluri
    How to make Homemade Roasted Jeera Powder Recipe for curries, gravies and chaats.
    Print Recipe Pin Recipe
    Cook Time 10 minutes mins
    Total Time 10 minutes mins
    Course Preserves
    Cuisine Indian

    Ingredients
      

    • ¼ cup Cumin Seeds
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    Instructions
     

    • Heat a pan over a medium-low flame and dry roast the cumin seeds until fragrant and golden brown color.
    • Keep stirring to avoid burning the seeds.
    • Remove from the flame and let them cool completely.
    • Grind them to a fine powder and store in an airtight container.

    Video

    YouTube video

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    How to Make Homemade Jeera Powder Recipe with Step by Step Photos:

    • Heat a pan over a medium-low flame and add ¼ cup of cumin seeds.

    • Keep roasting until they are evenly browned and fragrant. Do not burn them.

    • When they are fragrant and golden brown, transfer them to a plate and let them cool completely.

    • Transfer the cooled cumin seeds to a dry mixie jar or spice blender.

    • Grind them into a fine powder.

    • Transfer the ground cumin to a dry airtight container and store in a cool or dry place for about 6 months.
    • Always use a clean and dry spoon for longer shelf life.

     

    Cumin Seeds, Roasted Cumin Seeds and Cumin Powder

     

    More 15 Minutes Recipes

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    165 shares

    Reader Interactions

    Comments

    1. LG says

      December 15, 2011 at 10:08 am

      Beautiful picture

      Reply
    2. Gayathri Anand says

      December 15, 2011 at 10:51 am

      beautiful click ..I am sure homemade will have a good aroma

      Reply
    3. M D says

      December 15, 2011 at 2:32 pm

      Roasted cumin powder always ads extra punch to any dish!

      Reply
    4. Kala says

      December 15, 2011 at 3:19 pm

      I have been looking for this recipe since longtime didn't find good one ur post has end my search and have to say this wattttt a splendid picssss

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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