Homemade roasted cumin powder, Bhuna Jeera Powder, comes together with one ingredient and a few simple steps for a flavorful spice perfect for your favorite dishes.
In a heavy bottom pan (~12 inches) kept over medium heat, add cumin seeds.
Fry them till they are aromatic while stirring continuously so that they evenly brown. This should take about 6-8 minutes.
Transfer the roasted cumin seeds to a plate and let them cool for about 30 minutes.
Grind them to a fine powder using a spice grinder or a blender.
If the mixture is warm after being ground, transfer it to a plate and once it cools down, transfer the powder to an air-tight container and store it in a cool place. Stores well for 2-3 months.
Notes
Use a heavy-bottom pan while frying any spices including the one in this recipe. This prevents them from getting burned.
Always roast the spices in either medium-low or medium heat to allow the spices to evenly brown without getting burned.
Let it completely cool down before grinding it.
Always make the cumin powder in small quantities. They lose their potency in a month or two.
Homemade and roasted cumin powders are more potent than store-bought so use them sparingly.