In a blender jar first, take all the ingredients except water and cumin seed powder.
Make a fine paste, if needed add little amount of water.
Strain the paste into a bowl.
Pour water and give a nice stir.
Now transfer this mixture into a shallow container (freezer-friendly) and keep in the freezer for about 30 minutes or until mixture starts to be icy on the edges.
Using a fork, scrape ice crystals from the edges, stir the mixture and break all the icy chunks. Return to the freezer.
Repeat every half hour for about 3-4 hours.
Granita is ready when it is no longer liquid and looks like a big pile of crystals.
Just spoon into serving glasses or bowl, sprinkle some roasted cumin powder if you'd like and serve immediately !
Notes
I have used only mint leaves. Some coriander leaves can be used in a 1:1 ratio.