Indian spices, such as cumin and coriander, are most flavorful when they're freshly toasted and ground. To toast spices, cook the seeds in a dry skillet over moderate heat, shaking the pan, until the seeds are nicely browned and fragrant, about one minute. Transfer to a spice grinder or a mortar, and grind to a powder. One tablespoon of whole seeds will yield about one tablespoon of ground spice.