Another basic building block for good Indian Cooking. Dhania-Jeera powder (also known as, corriander-cumin powder) is one of the quintessential building blocks of most Indian cooking recopies. This powder is used in many a Biryani (rice dish with meat or vegetables and a flavor of spices mixed in), curries and even some dry roasted foods. Often the varying ratios of spices in the Dhania-Jeera powder make for a clear signature of individuals’ hand and style of cooking. Every family might have a different ratio, but this is how we do it at ladles and leaves. Please watch the video for a visual of the process and ingredients involved.
Ingredients for Dhania Jeera Powder/Coriander-Cumin Powder
Cumin Seeds – 1 Cup
Coriander Seeds – 1 Cup
Method:
- Heat a pan, dry roast cumin seeds and coriander seeds.
- Keep moving while roasting for approx. 2 minutes & 30 seconds on medium heat or until aromatic.
- Spread out evenly on a plate to cool.
- Grind 30 minutes later or after it cools down.
- Sieve and collect the fine dhania jeera powder in a glass jar.
- Use it for curries, gravies and other Indian recipes.
Happy Cooking! ☺