Cumin powder, also known as jeera powder, is a spice that is made by grinding roasted cumin seeds to perfection to get a fine powder.
Read my recipe to follow the easy steps to make cumin powder at home.
KEY TAKEAWAYS
- Making cumin powder at home needs only cumin seeds.
- Cumin powder is a versatile spice and is used as a staple ingredient in a variety of curries.
- To retain the freshness of the masala powder, transfer it to an airtight glass container. Store it in a cool, dark place, away from moisture.
How to Make Cumin 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 cumin seeds in it when it is hot enough.
(Pro tip: Do not roast the seeds on a high flame. This will overcook the seeds and burn them affecting their flavor and taste).
Step 2: Stir the seeds continuously for about 2 to 3 minutes to ensure all of the seeds are roasted evenly.
Step 3: When you smell the aroma of the roasted cumin seeds, notice a slight change in color, or see fumes start to come out of it, turn the flame of your gas stove off to prevent over-roasting.
Step 4: Transfer them from the frying pan to a plate immediately. Set the plate aside for the roasted cumin seeds to cool off completely.
(Pro tip: Transferring the roasted cumin seeds immediately to a separate plate from the hot pan will stop the cooking process and will also expedite the cooling process).
Step 5: Now, when the seeds are cool enough, transfer them into a clean and dry grinder. Grind them to a powder. Transfer the ground seeds to a bowl. Your homemade cumin powder is now ready to be used in a variety of dishes.
Recipe Card
Cumin Powder | Jeera Powder
Ingredients
- 1 cup Cumin seeds
Instructions
- Heat a frying pan on your gas stove on a low to medium flame and put 1 cup of cumin seeds in it when it is hot enough.(Pro tip: Do not roast the seeds on a high flame. This will overcook the seeds and burn them affecting their flavor and taste).
- Stir the seeds continuously for about 2 to 3 minutes to ensure all of the seeds are roasted evenly.
- When you smell the aroma of the roasted cumin seeds, notice a slight change in color, or see fumes start to come out of it, turn the flame of your gas stove off to prevent over-roasting.
- Transfer them from the frying pan to a plate immediately. Set the plate aside for the roasted cumin seeds to cool off completely.(Pro tip: Transferring the roasted cumin seeds immediately to a separate plate from the hot pan will stop the cooking process and will also expedite the cooling process).
- Now, when the seeds are cool enough, transfer them into a clean and dry grinder. Grind them to a powder. Transfer the ground seeds to a bowl. Your homemade cumin powder is now ready to be used in a variety of dishes.
Notes
- I use fresh cumin seeds to make this masala powder at home. This helps enhance the flavor and also retain its freshness for a long time.
- Ensure optimal roasting of the cumin seeds. Keep a close eye on the color change and release of its natural aroma. Remove them when you notice fumes coming out from them.
- Keep the flame of your gas stove low. This will prevent overcooking the cumin seeds and rendering a bitter taste to the masala powder. Stir them continuously.
- When the seeds are roasted properly, transfer them to a plate immediately. This will stop the cooking process. I usually spread them to help the seeds cool down faster. You can do the same.
- When the seeds have cooled down completely, grind them in a clean and dry grinder for a couple of times to get a fine texture. Make sure you grind in intervals. This will prevent heat generated by the electric motor of the grinder impacting the texture.
