Don't substitute frozen coriander for fresh coriander or the nuts will go soggy.
1. Place the olive oil in a large, heavy-based frying pan and add the cumin seeds. Fry gently on a very low heat for a few seconds.
2. Add the garam masala, cloves, salt, pomegranate seed powder, chilli powder and cassia and fry very gently for 2 minutes, stirring with a wooden spatula.
3. Add in the mixed nuts, coating well, and fry for a further 5 minutes, stirring often.
4. Pour into a serving dish, garnish with chopped fresh coriander and serve immediately. Please paraphrase step 2 of the recipe in simpler language.
This prompt doesn't seem malicious.