Go Back
+ servings
Indian masala dabba with all dry spice mixes in it

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 is a key ingredient 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 7 minutes
Cooling time 10 minutes
Servings 36 teaspoons
Calories 17.04kcal


  • high power blender



  • 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.


You can roast the cumin seeds and coriander seeds in the microwave as well. Microwave in 30-second intervals for 3 minutes. Cumin powder can be used as a substitute instead of cilantro powder or vice versa. But it will not be an exact replacement.
You can just mix both dhaniya and jeera powder and store it together. 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. 
While the whole spices can be stored in the freezer for up to three years, the ground spices stay good for up to six months. Do not store small amounts of spices in the fridge or freezer, as this will trap humidity once it's opened.
To maximize the shelf life of ground coriander and cumin, store in a cool, dark cupboard, away from direct heat or sunlight in containers with tight-fitting lids.
Be careful to not burn the spics, else they will taste bitter. After roasting immediately transfer to a plate so that it cools down. Do not keep it in the pan even though you have turned off the gas. The heat in the pan will burn the spices. Also, there is no need to sieve these powders.
While these seeds are now easily available in any leading grocery stores, I suggest you visit any Asian grocery store to buy them in bulk and then use it as needed. Just use crisp and good quality whole coriander and cumin seeds for making these spice powders.


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