Homemade Coriander Powder Recipe – Easy Indian Spice Blend

Last Updated on 3 months by Neha Deshmukh

Homemade Coriander Powder Recipe – Easy Indian Spice Blend

Hey everyone! If you’ve ever wondered what makes Indian food really sing, a huge part of it is the freshness of the spices. And honestly, nothing beats making your own! Today, I’m sharing my go-to recipe for homemade coriander powder. It’s surprisingly easy, smells incredible, and the flavour? Oh, the flavour is on another level. I first started making my own spice blends when I realised how much brighter everything tasted – and once you go homemade, you really don’t go back!

Why You’ll Love This Recipe

Let’s be real, store-bought spices can sit on shelves for ages. Grinding your own coriander seeds guarantees maximum flavour and aroma. Plus, you control exactly what goes into it – no sneaky additives or fillers! It’s a small effort for a massive flavour payoff, and it’s so satisfying knowing you’ve created something delicious from scratch.

Ingredients

Here’s what you’ll need:

• 250 grams coriander seeds (about 1 ¾ cups)

Ingredient Notes

Okay, let’s talk coriander seeds. Quality is key here!
* Source Matters: Try to find seeds from a trusted source. Look for plump, round seeds with a strong aroma.
* Colour Check: They should be a light beige colour. Avoid any that look discoloured or damaged.
* A Quick Clean: Before you start, give the seeds a quick check and remove any little stones or debris. It’s a good habit to get into!

Step-By-Step Instructions

Alright, let’s get grinding! It’s simpler than you think.

1. First, heat a dry skillet (cast iron works beautifully, but any heavy-bottomed pan will do) on low flame.
2. Add the coriander seeds to the skillet. Now, this is important – keep the heat low. We want to gently roast the seeds, not burn them.
3. Roast for about 4-5 minutes, stirring constantly. You’ll start to smell a beautiful, fragrant aroma. That’s how you know they’re getting there!
4. Once they’re fragrant and slightly darker, remove the skillet from the heat and spread the roasted seeds on a plate to cool completely. Patience is a virtue here – let them cool to room temperature before grinding.
5. Finally, transfer the cooled seeds to a blender or spice grinder. Grind until you have a fine, golden powder. And that’s it!

Expert Tips

A few little things I’ve learned along the way:

• Don’t Rush the Roasting: Low and slow is the way to go. Burning the seeds will result in a bitter powder.
• Cool Completely: Grinding warm seeds can create a paste-like consistency.
• Pulse, Don’t Overload: If using a blender, work in batches and pulse to avoid overheating the motor.

Variations

Want to customize your coriander powder? Here are a few ideas:

• Spice Level: For a slightly stronger flavour, roast the seeds for a minute or two longer. My friend, Priya, loves a really robust coriander powder, so she always goes a little longer on the roast.
• Regional Variations:
  • North Indian: Often uses coriander powder as a base for many curries and gravies.
  • South Indian: Frequently used in sambar and rasam, where a brighter, fresher flavour is preferred. You might roast the seeds a little less for this.

Serving Suggestions

So, what can you do with this amazing coriander powder? So much!

• Curries: It’s a staple in countless Indian curries.
• Marinades: Add it to marinades for chicken, fish, or vegetables.
• Sambar & Rasam: Essential for authentic South Indian flavours.
• Chutneys: A key ingredient in many fresh and vibrant chutneys.
• Spice Blends: Use it as a base for your own garam masala or other spice blends.

Storage Instructions

To keep your coriander powder fresh and flavourful:

• Transfer the powder to an airtight container. Glass jars work best!
• Make sure no moisture gets inside.
• Store in a cool, dark, and dry place.
• Avoid storing near heat or direct sunlight.

FAQs

Got questions? I’ve got answers!

• What is the shelf life of homemade coriander powder? Properly stored, it will stay fresh for about 6-12 months. You’ll know it’s past its prime when the aroma starts to fade.
• How do I know if my coriander seeds are fresh? They should smell strongly of coriander and be a light beige colour. If they smell musty or are discoloured, they’re probably not fresh.
• Can I use pre-ground coriander seeds instead? You can, but the flavour won’t be as vibrant. It’s really worth the effort to grind your own!
• What’s the best way to store coriander powder to maintain its flavor? An airtight container in a cool, dark place is key.
• Can I roast the coriander seeds in the oven? Yes, you can! Spread them on a baking sheet and roast at 180°C (350°F) for 5-7 minutes, stirring halfway through. Just keep a close eye on them to prevent burning.