Spices and spice mixes are the heart of Indian cooking. Our curries, dry preparations and almost every dish needs a spice to liven up its flavour. There are quintessential spices in every person’s spice box in India. Some of them are made at home and others are store bought. It has been my experience that the taste of curries and daily preparations are significantly enhanced if we prepare the spices fresh at home. Most times it requires a bit of planning and not much effort otherwise. Coriander powder or dhania powder is one such spice powder that has a mild, earthy flavour and fragrance. It adds depth of flavour to a number of dishes and is used regularly in my home.
Earlier I bought it from the store but it lacked the flavour and fragrance of the coriander powder that I prepared at home. Also I heard rumours of adulteration. Hence, I have started making my own coriander powder. It is super easy, and you are sure of the quality of the spice.
Here’s how I make coriander powder at home:
Coriander Powder | How to Make Coriander Powder at Home
This is a simple method to make ground coriander at home. It requires barely any time and effort and the spice powder that you get is way superior than the store bought one.
- 200 gm. coriander seeds
Take a hot pan or tava.
Roast coriander seeds on the tava till they are dark golden brown.
Cool and blend in a blender. Your coriander powder is ready. Store in an airtight jar and use.
- Some people also toast a few bay leaves along with coriander seeds and powder them together.
- You should always toast spices on low flame else they may burn and not cook uniformly. Toasting the spices helps release their flavour.
- Always blend when cool and then store in an airtight container. This quantity of coriander powder hould easily last you a month or more without spoiling and while retaining its original aroma and taste.
- Store coriander or dhania powder in an airtight container.
Take coriander seeds in a pan. Make sure that there are no impurities.
Toast gently on low flame for about 10 minutes till dark golden brown in colour.
Powder when cool in a blender
Your aromatic toasted coriander powder is ready to be used.
Try making your own spice powders. You will notice how the same food starts tasting better. You can use the same method to make cumin powder or jeera powder, red chilli powder from crisp dry red chillies and haldi or turmeric powder from dried turmeric (though that is not easy to mill in home blenders).
I will be sharing more spice mixes in future posts.
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This is a post for the #AtoZChallenge all of April. I will be sharing easy recipes, tips and tricks related to food all this month. Do stay tuned in.