Aromatic. Easy to make. Indispensible.
|Powdered roasted cumin|
For the roasted version, it's best to make it in small batches since the aroma dissipates over time.
That could mean even as little as half a teaspoon or as much as say 2 tablespoons or more, which can keep in an airtight jar for a week or longer. I've even stored it for a month or more, at times!
Take it off the heat, cool, and powder using any of the methods below.
Inhale deeply when you do, because the fragrant aroma of freshly ground bhuna jeera is unbelievable.
Powdering Method 1: Using a rolling pin.
Use the belan (rolling pin) to easily crush the seeds by rolling it over while pressing down.
Powdering Method 2: Using a pestle and mortar (imam dasta).
Simply pound it.
Again, the powder will be a little coarse. This is a good thing, the texture makes the flavour pop!
Powdering Method 3: In a mixie jar.Run it in the smallest (spice/chutney) jar.
Aam Panna and Jaljeera!