Bhuna Jeera Powder | Roasted Cumin Powder

Bhuna Jeera powder or a powder made from Roasted cumin is a must in every Indian pantry. Sprinkled on chaas, raita’s, lemonade’s and a must in Indian chaat’s. The aroma and the flavour of freshly made cumin powder cannot be replaced with the store bought one.

Bhuna Jeera Powder | Roasted Cumin Powder

Cumin is the dried seed of a herb. The seeds are used as a spice for its distinctive flavour and aroma. Cumin can be used ground or as whole seeds. It imparts an earthy, warming and aromatic character to food. It is a staple in many stews, soups and curry’s. I think it is right to say that Indian cuisine might be incomplete without the Jeera Tadka.

Bhuna Jeera Powder | Roasted Cumin Powder


The Theme

This week in the BM group we are starting a new series on “Condiments of your Choice”. The day Srivalli announced this theme, I immediately shortlisted, as I had a few masalas being clicked since last one year. But they were not getting posted. Though I clicked again, as I did not like my old pics. So for the first day I decided to share this must ingredient in Indian Pantry, Bhuna Jeera Powder aka Roasted Cumin powder.


Process of making Bhuna Jeera Powder

The process of making this is very simple. As you can guess, it just needs one ingredient, i.e. Jeera. We need to slowly roast this until it turns dark brown from all the sides and releases aroma. We need to be careful as it quickly goes from roasted to burnt. It then is cooled and then grounded. Traditionally it was powdered using a rolling pin or a mortar and pestle. My mom used to do this until a few years ago and now to for a few recipes. The aroma and the texture of grounding using hand is completely different.

Bhuna Jeera Powder | Roasted Cumin Powder


Ingredients

  • 1 Cup Jeeera/Cumin seeds or as desired

Preparation

  • In a large pan or a wok add the Jeera.
  • Slowly roast it on slow until it turns dark golden brown all over.
  • Be careful not to over do and burn it.
  • Let it cool and powder it in a grinder or mortar and pestle.
  • Store in a clean and sterile glass Jar tightly sealed.

Notes

  • The powder stays fresh for a few months.
  • Aroma of fresh powder is more better than the ones stored for long duration. So better to make it in small batches.
  • Needless to say when you make any masalas everything should be sterile and clean from jar’s to pan.
  • No water near by, always work with clean and dry hands.



Few More similar recipes on my blog


5 from 2 votes
Bhuna Jeera Powder | Roasted Cumin Powder
Bhuna Jeera Powder | Roasted Cumin Powder
Cook Time
10 mins
 
Bhuna Jeera Powder or Roasted Cumin Powder adds a earthy, warming and aromatic character to food and a must in every Indian pantry.
Author: Renu Agrawal-Dongre
Ingredients
  • 1 Cup Jeeera/Cumin Seeds
Instructions
  1. In a large pan or a wok add the Jeera.

  2. Slowly roast it on slow until it turns dark golden brown all over.
  3. Be careful not to over do and burn it.
  4. Let it cool and powder it in a grinder or mortar and pestle.
  5. Store in a clean and sterile glass Jar tightly sealed.

Recipe Notes
  • The powder stays fresh for a few months.
  • Aroma of fresh powder is more better than the ones stored for long duration. So better to make it in small batches.
  • Needless to say when you make any masala’s everything should be sterile and clean from jar’s to pan.
  • No water near by, always work with clean and dry hands.


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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