Roasted cumin powder, bhuna jeera powder

I have a range of spice powders in my fridge always. Since most of my everyday cooking is south Indian, I wont be using these everyday yet I need once in a while.

The climatic condition and my storage at times never let these powder stay fresh, so I dedicate a rack in my fridge for these masala powders. I have shared a click of it in my Instagram stories a few years back.

So, one such powder which is very handy for me is this roasted cumin seeds powder/ bhuna jeera powder as it is commonly known among the north part of India.

What are the cullinary uses of roasted cumins seeds powder/ Bhuna jeera powder?

Add a sprinkle to north Indian gravies towards the end for excellent flavour. Sprinkle a little in the vatha kuzhambu before switching off. Add in Bajji batter/ pakora batter. Include in Aloo paratha or any paratha stuffing. Use it in Lassi or buttermilk. Pop in your mouth with a bit of jaggery for digestion after meals. Also I use in refried beans for my red bean quesadilla.

Health Benefit of bhuna jeera/ roasted cumin powder for which I use it:

Recipes using

How to make roasted cumin seeds powder

Time needed: 20 minutes

How to make roasted Cumin seeds powder:

• Measure Cumin seeds Take ½ cup cumin seeds.
• Start roasting Heat a pan and start dry roasting the cumin seeds.
• Keep stirring Keep stirring to avoid burning of cumin seeds.
• Starts popping Roast until the cumin seeds turns fragrant, here and there pops.
• Cool down Spread in a plate for cooling down.
• Place in mixer Place the cooled roasted cumin seeds in a dry mixer.
• Powder Powder it finely. Wipe the sides once in between as there could be some in the side walls without getting ground.
• Cool down There could be some heat developed while grinding, so cool down before storing.
• Quantity You will get little more than the seeds in quantity.

Store in an airtight container and use it as needed.