Preparation

• Heat a small, dry saucepan over medium-high heat, pour in the coriander and cumin seeds, and stir and shake the pan until the seeds are fragrant, 30 to 60 seconds. Pulverize the seeds in a spice grinder or with a mortar and pestle. Put the ground seeds back into the saucepan along with the remaining ingredients. Bring to a boil, reduce to a simmer, and cook until reduced to 3/4 cup, about 10 min.