Up your cooking game by adding this transformative ingredient into your pantry in under 10 minutes! Roasted Coriander Powder or Bhunna Kutta Dhania Powder with it's heightened smoky flavours is the game changer you didn't know you needed!
While I have always known that homemade ginger paste and garlic paste are the way to go, I came a little later to the garam masala, bhunna zeera and bhunna dhania party.
Actually - I think it's time I made a little confession.
Toasted Coriander Powder vs Untoasted
Coriander powder is made by drying and grinding coriander seeds. While coriander seeds themselves have a slightly lemony, slightly nutty quality the powder has a trace of that flavour and more earthy (some say soapy) notes. It works well in curries where it is roasted as part of the masala bhunnai like this comforting Pakistani Chicken Recipe Kalya, but on it's own it's a little insipid.
Roasted or Toasted Dhania Powder is an entirely different thing.
Coriander Seeds and Coriander Leaves
It is fascinating to my food geek self that both coriander powder and leaves come from the same plant and taste so different. Coriander seeds are essentially the 'fruit' of the plant, while the bright herby cilantro leaves are it's foliage. Both are an integral part of Pakistani and Indian cooking.
How to Make Toasted Coriander Powder
As with the zeera powder we start by putting our pan on the stovetop. The difference here is that you will start with medium high heat, NOT high because coriander seeds take a longer time to toast and you want an even roast, no burnt bits.
Now grab your coriander seeds and the grinder you will be used. Pour your coriander seeds into the pan and saute regularly on dry until the colour changes and the seeds start smelling roasted. Pour them out into a separate plate or dish to cool.
Once they are close to room temperature grind them to a powder. Now how coarse or fine you want it is upto you. Just remember because the seeds are bigger and tougher it may take a little extra grinding to get to a fine powder.
Storing Roasted Coriander Powder
I like to roast just enough that I use it up within 3 months, but you can stretch it a little longer as well. Just be sure to do the following two things:
1.) Store in an air tight jar
2.) Store the jar in a cool dry place (not your fridge!)
3.) NEVER put a dirty utensil inside the spice jar
Make Roasted Coriander Powder in 8 minutes
- Mini grinder
- Clean dry saute pan
- ½ cup coriander seeds
- Put your pan on medium high heat, wait till it gets hot. If you a hold a hand above it then you will feel the heat.
- Add your seeds, sauteing frequently to ensure an even roasting and avoid burning.
- Once the seeds are nutty and aromatic set them outside to cool for a few minutes and then grind to your preferred consistency.
- Store in a dry, dark place for 3 months (or more).
Penny for your thoughts?