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Indian masala dabba with all dry spice mixes in it
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Coriander Cumin Powder/Dhaniya Jeera Powder

Make this must-have pantry item - coriander-cumin powder at home. Ground cumin or jeera powder and ground cilantro or dhaniya powder are key ingredients in many recipes. This vegan spice-mix made in 15 minutes, can be added to any dish to uplift it and give it some aromatic flavors!
Course spice powder
Cuisine Asian, Indian
Prep Time 5 minutes
Cook Time 5 minutes
Cooling time 10 minutes
Total Time 20 minutes
Servings 36 teaspoons
Calories 17.04kcal

Equipment

  • high power blender

Ingredients

Instructions

  • Dry roast cumin seeds in a pan on a low flame. Need to roast till you get a faint aroma from the cumin seeds and it turns little darker. Keep stirring continuously so that all the seeds are evenly roasted.
  • Take it out on a plate and let it cool. Once it's cooled down completely, transfer it to a dry high power blender and make a coarse or fine powder.
  • Dry roast coriander seeds next in the same way till they let out a fragrance and turn darker.
  • Take it out on a plate and let it cool. Once it's cooled down completely, transfer it to a dry high power blender and make a coarse or fine powder.
  • One cup of cumin/coriander seeds will yield about ¾ cup of ground spice. Store in a clean and sterile glass Jar tightly sealed. Use it in any recipe that calls for coriander-cumin powder. It tastes great in curries, gravies, salads, stir-fries, rice dishes, stews, soups, dips, chaat, drinks, etc.

Notes

Be careful to not burn the spics, or else they will taste bitter. After roasting immediately transfer it to a plate so that it cools down. Do not keep the roasted seeds in the hot pan even though you have turned off the gas. The heat in the pan will burn the spices. Transfer to a plate to let them cool down. Also, there is no need to sieve these powders.
Cumin powder can be used as a substitute for cilantro powder or vice versa. But it will not be an exact replacement. Sometimes you can also add other spices like cloves, poppy seeds, curry leaves, and bay leaf to this Indian spice mix. There is no need to roast them though. Also, ensure the blender is clean and dry (contains no moisture) before adding the roasted spices. 

Nutrition

Calories: 17.04kcal | Carbohydrates: 2.45g | Protein: 0.77g | Fat: 1.01g | Saturated Fat: 0.06g | Sodium: 5.44mg | Potassium: 77.82mg | Fiber: 1.22g | Sugar: 0.06g | Vitamin A: 35.28IU | Vitamin C: 0.68mg | Calcium: 41.62mg | Iron: 2.21mg