Thana Jeeroo
A mix of roasted cumin seeds and roasted coriander seeds.
Equipment
- Non-stick frying pan
- Measuring spoons
Ingredients
- 50 grams coriander seeds
- 50 grams cumin seeds
Instructions
- Preheat a non-stick frying pan over medium-high heat
- Put the coriander and cumin seeds in the frying pan and lightly toast for 2-4 minutes. Be careful not to burn the seeds.
- Remove from the heat and let cool.
- Once cooled, grind in the spice grinder. Store in an air-tight container.
Notes
Thana Jeeroo will stay fresh for up to 6 months if stored in an air-tight container.