Bhuna Jeera (Roasted Cumin Powder)
A flavorful topping used in raitas (yogurt relishes),dals (lentils), sabzi (vegetables), it may also added to curries, tikkas, and kebabs.
Ingredients
- ½ cup cumin seeds
Instructions
- Pick and clean your cumin seeds on a light-colored plate, as this shows dirt particles better, making cleaning easier.
- Once cleaned, set aside the cumin seeds.
- Heat your tava (Indian griddle) or a heavy-bottomed skillet on low-medium heat.
- Add the cumin seeds to the dry pan. Toast the seeds, stirring continuously for approximately 2 minutes until fragrant and the seeds are a shade darker.
- Important: Do not over-brown, as this will give the seeds a burnt taste.
- Pour into a bowl and cool completely.
- Place the seeds in a spice or coffee grinder/blender and blend to a fine powder.
- You can also use a pestle and mortar if you don't have a coffee grinder/blender. Grind to a fine powder.
- Store the powder in a clean, dry glass bottle with a tight lid.
Notes
