| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | 2 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 622 |
| Fat | 28g |
| Saturates | 7g |
| Protein | 23g |
| Carbs | 90g |
| Sugars | 26g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Place the cumin and fennel seeds in a dry pan over a medium heat and toast for 2 minutes, or until fragrant.
2
Place all the dry ingredients in a spice grinder, or pestle and mortar, and grind until a powder forms.
3
Store in an airtight container for up to 3 months.
4
To make the coconut and pineapple jal jeera, add ice cubes to four glasses, divide the pineapple juice and coconut milk equally between the glasses. Add 2 tsp of jeera masala to each glass.
5
Stir and serve immediately.
