5 from 14 votes
Coriander Powder Recipe (Dhaniya Powder)
This recipe shows how to make coriander powder (Dhaniya powder) from whole coriander seeds. It includes cleaning, drying or roasting, grinding the seeds finely, and storing the fresh powder for culinary use. This ground spice is a common ingredient in many savory dishes, adding warm and citrusy notes.
Prep Time
5 mins
Cook Time
5 mins
Grinding Time
5 mins
Total Time
15 mins
Servings:
1
medium-sized jar
Calories:
5 kcal
Course:
Condiments
Cuisine:
Indian
Ingredients
- 1 cup coriander seeds (sabut dhaniya) - 80 grams or you can use ½ cup
Instructions
Prep coriander seeds
- 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.
Cup of Yum
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
- Select good quality coriander seeds with a strong aroma and no signs of mold or infestation.
- Sun-dry seeds covered with a fine mesh for 1-2 days to remove moisture if not roasting.
- Pan roast seeds carefully until fragrant and slightly colored, stirring constantly to avoid burning.
- Grind cooled seeds to a fine powder using a spice grinder, sifting and regrinding coarse bits for uniformity.
- Store powder in an airtight container in a cool, dry place to preserve aroma and freshness.
Nutrition Information
Calories
5kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
21mg
(0%)
Fiber
1g
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Magnesium
6mg
(2%)
Phosphorus
7mg
Zinc
1mg
Nutrition Facts
Serving: 1 medium-sized jar
Amount Per Serving
Calories 5
% Daily Value*
| Calories | 5kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
| Magnesium | 6mg | 2% |
| Phosphorus | 7mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.