Make Roasted Coriander Powder in 8 minutes

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.

I have never cared for dhania powder as a spice. It just didn't excite me the way zeera powder or others do. I knew it's purpose and used it, but it wasn't until I started roasting my own that it genuinely blew me away.

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.

The roasting of the seeds heightens the pungency of the seed, emphasizing their robust flavours. Grinding your cooled toasted dhania seeds renders a spice that has a heady aroma that you just KNOW will make your dishes ten times better.

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