Coriander powder is an essential spice that is made from coriander seeds, roasted, and ground to perfection.
In this recipe, I’ll guide you through the simple process of making your very own coriander powder.
KEY TAKEAWAYS
- Coriander powder is a versatile spice that can elevate the flavor of a wide range of dishes.
- A staple in curry recipes, coriander powder plays a crucial role in creating rich and flavorful curry dishes.
- Use it in spice blends for marinating meats, enhancing the taste of grilled or roasted dishes.
How to Make Coriander Powder? (Step by Step Guide with Images)
Step 1: Heat a frying pan on your gas stove on a low to medium flame and put 1 cup of coriander seeds in it when it is hot enough.
(Pro tip: Do not roast the seeds on a high flame. This will burn the seeds and affect the color, flavor, and taste of the coriander powder).
Step 2: Stir the seeds continuously for about 2 to 3 minutes.
(Pro tip: Stirring continuously will ensure even roasting).
Step 3: Turn the flame of your gas stove off when you see the seeds change their color to slightly golden brown and you can smell the odor of the roasted coriander seeds.
(Pro tip: Do not over-roast them as that would affect their taste).
Step 4: Transfer them from the frying pan to a bowl immediately and set it aside for the roasted coriander seeds to cool off completely.
(Pro tip: Do not let the seeds sit on the hot frying pan. This will continue the cooking process thereby affecting the color and flavor of the powder eventually).
Step 5: Now, when the seeds are cool enough, transfer them into a clean and dry grinder and grind the seeds to get your coriander powder.
(Pro tip: Ensure you grind the seeds when they are cool. This will not cause clumping of the powder. You may grind the seeds a couple of times if you want a finer and smoother texture of the coriander powder. I prefer it coarse. However, grind it in short intervals so that the rotating motor does not generate heat and cause clumps).
Step 6: Transfer the ground seeds to a plate and your homemade coriander powder is ready to be used.
Recipe Card
Coriander Powder | Dhaniya Powder
Ingredients
- 1 cup Coriander seeds
Instructions
- Heat a frying pan on your gas stove on a low to medium flame and put 1 cup of coriander seeds in it when it is hot enough.(Pro tip: Do not roast the seeds on a high flame. This will burn the seeds and affect the color, flavor, and taste of the coriander powder).
- Stir the seeds continuously for about 2 to 3 minutes.(Pro tip: Stirring continuously will ensure even roasting).
- Turn the flame of your gas stove off when you see the seeds change their color to slightly golden brown and you can smell the odor of the roasted coriander seeds.(Pro tip: Do not over-roast them as that would affect their taste).
- Transfer them from the frying pan to a bowl immediately and set it aside for the roasted coriander seeds to cool off completely.(Pro tip: Do not let the seeds sit on the hot frying pan. This will continue the cooking process thereby affecting the color and flavor of the powder eventually).
- Now, when the seeds are cool enough, transfer them into a clean and dry grinder and grind the seeds to get your coriander powder.(Pro tip: Ensure you grind the seeds when they are cool. This will not cause clumping of the powder. You may grind the seeds a couple of times if you want a finer and smoother texture of the coriander powder. I prefer it coarse. However, grind it in short intervals so that the rotating motor does not generate heat and cause clumps).
- Transfer the ground seeds to a plate and your homemade coriander powder is ready to be used.
Notes
- Use fresh coriander seeds and ensure perfect roasting by maintaining the right temperature. Keep the flame of your gas stove low. This will prevent burning the seeds and help preserve the quality, right flavor and taste of the masala powder.
- Stir continuously while roasting the coriander seeds until they turn slightly golden-brown in color. I believe it will not take more than 2 to 3 minutes. This ensures that the seeds are roasted perfectly.
- Remove the seeds immediately from the flame as well as the frying pan when they are done. Spread them on a plate. This will stop the cooking process.
- Do not grind the roasted coriander seeds unless they are cool. This will help achieve the right texture of the masala powder.
- If you are making a large amount and want a smoother texture, I will recommend grinding a couple of times, but in short intervals. This will prevent clumping due to the heat buildup by the rotating motor of the grinder.
