Cumin & Coriander Powder Recipe – Homemade Spice Blend for Indian Cooking

Last Updated on 4 months by Neha Deshmukh

Cumin & Coriander Powder Recipe – Homemade Spice Blend for Indian Cooking

Hey everyone! If you’ve ever wondered what makes Indian food really sing, it’s all about the spices. And honestly, nothing beats the flavour of freshly ground spices. Today, I’m sharing my go-to recipe for homemade cumin & coriander powder – it’s so easy, and the difference in taste is incredible. I first started making this when I realised store-bought just wasn’t cutting it anymore! Let’s get started, shall we?

Why You’ll Love This Recipe

Seriously, once you make this, you’ll never go back to store-bought. This cumin and coriander powder is bursting with flavour – so much more fragrant and vibrant than anything you can buy pre-ground. It’s a simple recipe, taking just a few minutes to make, and it elevates everything from dals to curries. Plus, you control the quality of the seeds, meaning a better, more authentic flavour.

Ingredients

Here’s what you’ll need:

• 1 cup coriander seeds (approx. 130g)
• 1 cup cumin seeds (approx. 140g)

Ingredient Notes

Okay, let’s talk seeds! The quality of your coriander and cumin seeds really matters. Look for seeds that are plump, brightly coloured, and have a strong aroma. Don’t grab the cheapest option – a little investment here pays off big time in flavour.

I usually source mine from a local Indian grocery store, where they have a high turnover, ensuring freshness. If you can, smell the seeds before you buy them; they should smell fragrant and not stale. Whole seeds are key here – we want maximum flavour!

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, we’re going to dry roast the cumin seeds. Heat a heavy-bottomed pan (cast iron is great if you have one!) over low heat. Add the cumin seeds and dry roast for 2-3 minutes, stirring constantly. You’ll know they’re ready when they become fragrant and slightly darker. Be careful not to burn them!
2. Transfer the roasted cumin seeds to a plate and let them cool completely. This is important – warm seeds can clump when you grind them.
3. Now, repeat the process with the coriander seeds. Dry roast them in the same pan for 2-3 minutes until fragrant. Again, keep stirring to prevent burning.
4. Let the coriander seeds cool completely.
5. Finally, grind the cooled cumin seeds into a fine powder using a dry blender or spice grinder. Do the same with the coriander seeds.
6. You can store the coriander and cumin powders separately, or mix them together for your ready-to-use blend!

Expert Tips

Want to take your spice game to the next level? Here are a few things I’ve learned:

• Low and Slow: Roasting on low heat is crucial. It brings out the flavour without burning the seeds.
• Cooling is Key: Seriously, don’t skip the cooling step! It makes grinding so much easier.
• Dry Blender: Make sure your blender is completely dry before grinding. Any moisture can cause the spices to clump.
• Freshness First: Grind only what you need. The flavour is best when it’s freshly ground.

Variations

Everyone has their preference! Here are a few ways to customize this blend:

• Ratio Play: My family prefers a 60/40 coriander to cumin ratio – a little more coriander for a brighter flavour. Feel free to experiment and find what you like best.
• Regional Twist: Some regions in India use a higher proportion of cumin, giving the powder a warmer, earthier flavour.
• My Friend’s Secret: My friend Priya always adds a pinch of fennel seeds to her blend – it adds a lovely subtle sweetness.

Serving Suggestions

Okay, now for the fun part – using your freshly made powder! Here are a few ideas:

• Dals: A teaspoon of this powder transforms a simple lentil soup.
• Curries: Add it to your favourite vegetable or meat curry for a flavour boost.
• Marinades: It’s fantastic in marinades for chicken, fish, or paneer.
• Sprinkle it! I sometimes just sprinkle a little on roasted vegetables or even scrambled eggs.

Storage Instructions

To keep your cumin & coriander powder fresh and fragrant:

• Store it in an airtight container in a cool, dark place.
• Avoid storing it near heat or moisture.
• Properly stored, it should stay fresh for about 3-6 months.

FAQs

Got questions? I’ve got answers!

Is it better to roast the seeds before grinding?

Absolutely! Roasting brings out the essential oils in the seeds, resulting in a much more flavourful powder.

How long does homemade cumin coriander powder stay fresh?

Around 3-6 months if stored properly in an airtight container in a cool, dark place. You’ll know it’s losing its potency when the aroma fades.

Can I use pre-ground seeds if I don’t have whole seeds?

You can, but the flavour won’t be nearly as good. Whole seeds retain their flavour much longer.

What’s the best way to store the powder to maintain its aroma?

An airtight container is essential! Glass jars work really well. Keep it away from direct sunlight, heat, and moisture.

Can I add other spices to this blend, like chili powder or turmeric?

Definitely! Feel free to experiment. A pinch of turmeric adds a beautiful colour and health benefits, and a little chili powder can give it a kick.