Homemade Coriander Powder (Dhaniya Powder Recipe)
Learn how to make coriander powder (also known as ground coriander or dhaniya powder) right at home using whole coriander seeds. This essential Indian spice is a staple in vegan and vegetarian kitchens and adds a warm, citrusy flavor to curries, stir-fries, dals, and marinades. Homemade spice blends like this are fresher, more aromatic, and preservative-free—ready in just 15 minutes!
Servings 24 teaspoons
Calories 4.97kcal
Equipment
Ingredients
- ½ cup coriander seeds
Instructions
- Add dry coriander seeds to a plate and check for any tiny stones or particles. Discard if any.
- Then transfer the seeds to a pan and dry roast them. Roast for 1-2 minutes.
- Roast till they let out a fragrance and turn little brown. The flame should be low-medium. Keep tossing the seeds around to ensure even roasting.
- Take it out on a plate and let it cool.
- Once it's cooled down completely, transfer it to a dry high power blender.
- Blitz to make an almost fine powder.
- Half cup of coriander seeds will yield almost half a cup of ground coriander. Store in a clean and sterile glass Jar tightly sealed. You can also add it to your masala dabba. Use it in any recipe that calls for coriander powder.
Notes
Allow the roasted coriander seeds to cool down completely before grinding. Grinding warm spices can create unwanted moisture and affect the texture. Make sure your mixer or blender is completely clean and dry before use to avoid any contamination or clumping. Sieving the dhaniya powder is optional but can help achieve a finer, more uniform consistency if desired. If you like a coarser texture, you can also use a mortar pestle to crush the roasted dhaniya seeds.
Nutrition
Serving: 1teaspoon | Calories: 4.97kcal | Carbohydrates: 0.92g | Protein: 0.21g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.23g | Sodium: 0.58mg | Potassium: 21.12mg | Fiber: 0.7g | Vitamin C: 0.35mg | Calcium: 11.82mg | Iron: 0.27mg