Dhania Jeera Powder is an aromatic spice powder used widely in Indian cuisine. It’s made with 2 main ingredients – Dhania – Jeera or Coriander – Cumin seeds. Used in curries, gravies, pulav, biryani, paratha, snacks, etc. It can be added to any dish to uplift it and give it aromatic flavors.
I just love the aroma of roasting dry spices. My entire kitchen smells good. As a child whenever my mom would plan to make spice powder, I would insist that she does it when I am around. Not to help but to inhale the aroma when roasting it. She would always accommodate my request. Growing up, I realized that store-bought spice powders contain artificial color, preservatives, etc. So I started to make them at home. At least I know whats going into it. I make all the spice powders at home. You can check it here – Homemade Turmeric Powder and Homemade Garam Masala. I have also been working on my photography skills and I must say that capturing food is extremely challenging as well as exciting. There is so much one can do while also draw a blank suddenly. It happens. The thing is to keep trying till you get that one perfect shot. I still have a very long way to go. However I love my job!
Without much ado, let me take you through this simple recipe. 🙂
2 cups coriander seeds/dhania seeds
2 cups jeera/cumin seeds
1/4 cup poppy seeds
Dry roast coriander seeds till they let out a fragrance and turn golden.
Take it out on a plate. Now dry roast the cumin seeds till they turn golden as well.
Now roast the poppy seeds for a minute or two.
Let them all cool.
Grind them to a fine powder and store in an airtight container. Use them sparingly when cooking any meal along with other spice powders. I must tell you that the taste of a dish with freshly ground powder is heavenly. It surely does bring a lot to the table.