4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 1/2 teaspoons black cumin seeds (shahjeera)
1 1/2 teaspoons dry ginger
3/4 teaspoon black cardamom (3-4 large pods approx)
3/4 teaspoon cloves
3/4 teaspoon cinnamon (2 X 1” pieces)
3/4 teaspoon crushed bay leaves
1. Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
2. When the spices are roasted turn of the flame and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
3. Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.