6 tbsp, coriander seeds
1 tbsp, fennel seeds
1 tbsp, cumin seeds
1½ tsp, black peppercorns
8 nos, green cardamom
2 nos, black cardamom(large)
2 nos, cinnamon stick of 1 inch
2 nos, bay leaf, small
10-12 nos, Kashmiri red chilies, whole
Dry roast red chilies till dark but not burnt
Dry roast all the other ingredients.
Blend them together in a blender to a coarse powder
Store in an airtight container for future use
NOTE:- You can store this in an airtight container easily for about 2 months. If you want to store it for longer period, preserve it by storing the air tight container/zip pouch bag in the freezer.