Homemade Coriander Powder (Dhania Powder)

Coriander powder or Dhania powder is one of the essential spices in the Indian household. Homemade dhaniya powder is aromatic, fresh, and preservative-free. Learn how to make coriander powder at home step by step from whole coriander seeds.

Add in curries like paneer jalfrezi, vegan matar paneer, and adding in garam masala, & pickle. It is one of the main ingredients in dhaniya jeera powder, pumpkin, and apple pie spice mix.

I make my own spice powders after moving to the USA, roasted cumin powder, chai masala, garam masala, chaat masala, Dahi vada masala, pumpkin & apple pie spice mix to name a few.

Making at home is always easy and you know exactly what goes in to make it.

Coriander is referred to as, herb and spice. Herb is a green leafy part known as coriander leaves and the dry seeds part is used as a spice which is known as ground coriander or dhania powder.

Leaves used as a flavoring agent to any curry, stuffed parathas like paneer paratha, aloo paratha & in gobi paratha. You can make green chutney, kothimbir vadi, and add in Indian style omelet to enhance the taste.

There are few spice mixes like panch phoron where coriander seeds are used as-is. Dhaniya powder is used as a part of different spice mixes and adding in curries.

Homemade spice mix or powders are best to make, as they are free from any preservative.

Coriander powder – Ground Coriander

Coriander powder or dhania powder is a dry powder made with coriander seeds. It is one of the most used spices in the kitchen after cumin seed. Also known as ground coriander.

It is extensively used to add flavors in curries, pickles, non vegetarian recipes, paneer recipes and marination. A part of many spice mixes and a great seasoning.

Coriander seeds has a sweet and aromatic flavor.

How to make coriander powder

To make it, you need whole coriander seeds and in few steps homemade ground coriander powder is ready. Let learn how to make ground coriander or dhania powder at home, step by step.

Dry roast coriander seeds

• Heat a Kadai on low heat. You need low heat to roast seeds. 4-5 minutes are enough to roast coriander seeds.
• As soon as aroma starts coming from seeds, switch off the heat, and transfer them on a clean plate.
• Let them cool down completely. Dhaniya seeds should be at room temperature before grinding.

Grind roasted coriander seeds

• Once they are cool down, add in a mixer jar and grind them to a fine powder. You can leave the texture a bit coarse as well. It is a personal choice though.
• During grinding, the temperature goes up. So let it cool down before storing it.

Store & Use

Once the ground coriander is at room temperature store it in an airtight container and keep it at dry place. I prefer to make it 1-2 cup at once. Which goes well for up to 3 months.

Storing suggestions

You can store ground coriander for up to six months. Transfer to a clean and dry glass jar. Keep it at dry place.

Always use a dry and clean spoon to scoop out the powder. Any type of moisture can ruin the dhaniya powder.

Tips & FAQ’s

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