Mamta's Kitchen

Cumin Seeds Dry Roasted

Bhuna Jeera

Mamta Gupta

Many recipes call for dry roasted/fried cumin seeds, usually coarsely ground to release the flavour. Freshly made a best, but not always very convenient. So, roast only a small amount at a time, say 3-4 tablespoons, or what you would use in a week, and store in an airtight jar.

Good for salads, soups, all spicy foods that come under the umbrella of Indian Chaat or spicy street foods.


  • 3-4 tbs. Cumin seeds

  • A skillet or tawa or any old frying pan


  1. Heat the pan to medium hot. If you have the pan too hot, seeds will burn quickly and will not have the nice, ‘roasted’ aroma.

  2. Add cumin seeds and stir fry almost continuously, until they turn darker and aroma of roasted seeds rises. This takes only 3-5 minutes.

  3. Leave in a bowl to cool. If you leave them on the pan, they will continue to cook and be ruined.

  4. Grind coarsely. This releases the flavour even more. Store in an airtight container.

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