Description - Step 3
Roasting the whole spices
In the same pan (no need to wash), add all the whole spices: Kashmiri red chillies, poppy seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, coriander seeds, fennel seeds, turmeric powder, sesame seeds, and fenugreek seeds. Roast them on a low flame for 3-5 minutes. The spices are ready when they release a fragrant aroma and just begin to turn brown. Turn off the heat and let the spices cool.