Very simple, two-ingredient recipe. Sometimes, if I am in a hurry (or feeling lazy), I will just combine appropriate proportions of cumin and coriander on the fly without worrying about toasting them first.
From 660 Curries
2 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1. Preheat a small skillet over medium-high heat.
2. Add the whole spices and toast them, shaking the skillet every few seconds, until fragrant (1-3 minutes).
3. Immediately transfer spices to a plate to cool.
4. Once cool, grind.
5. Store in a sealed container in a cool, dry place for up to 2 months.