Make your own coriander powder (or dhaniya powder) that is much more fragrant, brighter, and with a fresher flavor than store-bought. Level up your home cooking with this super simple recipe for homemade ground coriander!
Pick the coriander seeds to get rid of stones or any debris.
Sun-drying method: Spread the seeds on a plate or tray. Cover the coriander seeds with a thin muslin or a splatter lid (lid with a fine mesh). Sun-dry in the sun for 1 to 2 days.
Pan roasting method: The other method is to roast the coriander seeds in a frying pan or skillet till they become fragrant, crisp and with a slight color change. Stir frequently while roasting.
Do not brown them or burn them. Transfer them to a plate or tray and cool at room temperature.
Make coriander powder
Using a spice-grinder or mixer-grinder, make a fine powder of the coriander seeds. Let it cool completely.
If your spice-grinder is not able to make a fine powder, then sift the coarsely ground powder with a sieve. Add the coarser bits collected on top of the seive back to the spice-grinder and grind again.
Storage and Uses
Store coriander powder in a clean and dry airtight container in a dry and cool place or keep in the refrigerator. Use as needed in the recipe. This ground spice keeps well for 3 months.
Always remove the coriander powder with a dry clean spoon. Do not use a wet spoon and make sure that no water goes into the jar. Presence of water or moisture can lead to the growth of mold or fungus in the coriander powder.
Notes
Quality: Make this homemade coriander powder with fresh coriander seeds within their shelf life. Use the best quality and preferably organic coriander seeds. The seeds should have a good aroma. Make sure they are not infested with insects or mold.
Note that the approximate nutrition info is for 1 teaspoon of coriander powder.