Cumin Powder (Jeera Powder)

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½ cup cumin (seeds (72 grams))

Clean cumin seeds and add them to a heavy bottom pan. Turn on the heat to medium and keep stirring until the seeds become hot to touch.
Reduce the heat to the lowest and roast them. Keep stirring continuously so the seeds roast evenly.
When done, they will emit a strong earthy, pungent and smoky aroma. Remove from heat. Do not over roast they will burn and taste bitter.
Cool them completely and add to a grinder. Grind in short intervals of 30 to 50 seconds until ground to a fine powder.
Cool completely and transfer to a air tight glass jar. If you plan to store for longer, store in smaller jars and use them one after the other so most of the aroma is retained.
Use cumin powder as needed in curries, stir fry dishes, soups, salads and chaats.