Home-made Dhania Jeera Powder

No Indian curry is complete without adding this (coriander cumin spice blend) masala. I remember while growing up my mom always prepared this spice blend at home during summer which used to last for the whole year. I have a very fond memory of my house bustling with roasted coriander and cumin flavours. Then came the trend when everyone started buying ready made spices like chili powder, turmeric powder and dhana jeeru (coriander cumin powder). Till now that trend continued in my house. But I noticed that store bought dhania jeera powder looses it’s flavour over the time. Few months back when I was out of this masala in my pantry, I decided to prepare this blend at home and I am so glad I did!! All the beautiful memories came back. First I had to call my mom for coriander to cumin seed ratio. She said 1 kg coriander seeds to 1/4 kg cumin seeds. You can also add additional flavours like cloves, cinnamon, cardamom,etc. I have added few cloves which enhances the flavour of this spice blend. I only prepared 1 bottle which lasted me for almost 2 months and it was still very fresh and flavourful. So now no more store bought powder. It takes about 15-20 minutes to prepare.

I am personally a big fan of home made spice blends (seasonings). You may have seen my spice blends like Kolhapuri masala, sambar powder, jiralu powder, pav bhaji masala, taco seasoning, Indian chai/tea masala on my website.

Preparation Time: 15 minutes

Cooking Time: 5-7 minutes

Ingredients:
2 cup coriander seeds
1/3 cup cumin seeds
10-15 cloves

Procedure:

1. If it’s hot summer days, you can sun dry both coriander and cumin seeds. If not, then dry roast coriander seeds for 2-3 minutes on low to medium until crunchy. Stir continuous and do not let it change the colour.

2. Dry roast cumin seeds and cloves on low to medium heat for 1 minute or until aromatic and slightly crunchy stirring continuous. Don’t let cumin seeds change the colour or this masala will turn brown. 

3. Let everything cool down to the room temperature and then grind to powder using dry grinder.

4. Store it in a clean dry container in your pantry. When you take out some masala, always close the lid immediately or it will loose some flavours. This masala goes in almost every Indian curry. You will need very little masala in the curry compared to store bought spice.


So next time when you are out of this powder, do try at home. I am sure you will regret (as I do) not making it earlier. It is very easy and simple procedure, no need to be expert to prepare it at home.

Let me know if you have question or concern regarding this seasoning.

Hope you like it and will try this spice blend.

Thank you for visiting my website. Until next time!

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