Ingredients–

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 2” cinnamon stick
• 14-15 green cardamoms
• 3 black cardamom
• 1 tsp cloves
• 1 tsp black peppercorns
• 1 star anise
• 2 florets of mace
• 2 pieces of 2” dried ginger
• 6 Kashmiri dry red chillies
• 7-8 dry red chillies
• 1 tbsp kasuri methi
• Salt

Method –

1. Heat a skillet
2. Dry roast cumin seeds, coriander seeds and fennel seeds on low flame for 1-2 minutes
3. Transfer the roasted spices on a plate to cook down
4. Dry roast cinnamon stick, green and black cardamoms, cloves, peppercorns, star anise and mace for about 3-4 minutes on low flame
5. Add dry ginger. Roast for another minute on low flame
6. Transfer to a plate to cool
7. Add the chillies to the skillet. Roast on low flame
8. Put all the roasted ingredients in a grinder.
9. Add 1 tbsp kasuri methi
10. Grind to a fine powder
11. Add salt and store in an airtight container