I have a question about step 1 on the recipe "Saag Paneer" from merrill. It says:
"Using an electric coffee grinder or a mortar and pestle, grind the spices together as finely as possible. This spice mixture can be stored in an airtight container for a few weeks, but its potency will decrease over time. Makes about 1/4 cup. "
A lot of recipes seem to have you toast the cumin etc first. I'm wondering why not here?