Ingredients–

• 12-15 whole dry Kashmiri red chillies
• 3” cinnamon stick
• 2 black cardamoms
• 4-6 bay leaves
• 2 tbsp cumin seeds
• 1 tbsp caraway seeds (shahjeera)
• 4 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp carom seeds (ajwain)
• 8 cloves
• 2 tbsp pomegranate seeds
• 1 tsp black peppercorns
• 1/2 tsp grated nutmeg
• 1/2 tsp dried ginger powder
• 1/2 tsp mace powder
• 1 tsp dried mango powder
• 1/2 tsp asafoetida powder
• 2 tsp black salt
• 1 tsp salt

Method –

1. Take a heavy bottomed pan and heat it
2. Add Kashmiri dry red chillies
3. Add the cinnamon, black cardamoms and bay leaves
4. Dry roast them on medium flame for 4-5 minutes
5. Transfer to a plate and let them cool
6. In the same pan, add the cumin seeds, caraway seeds, coriander seeds, fennel seeds, carrom seeds, cloves, pomegranate seeds and black peppercorns
7. Dry roast them on medium flame for 2 minutes or till they change colour
8. Transfer to a plate and keep aside to cool
9. Mix together all the dry roasted ingredients and grind in a mixer till smooth
10. Put the mixture in a bowl and add the nutmeg, dried mango powder, mace powder, asafoetida powder, black salt and salt
11. Mix well and remove all lumps
12. Store in an airtight container