In a thick bottomed kadai/pan, dry roast 2 tablespoon cumin seeds and ¼ cup coriander seeds until they are fragrant for about 4-5 minutes. Remove onto a plate to cool down.

In the same pan, add rest of the aromatic spices – 8- 10 Green Cardamoms, 3 Black Cardamoms, 2 Cinnamon Sticks, 2 Mace Flowers, ½ Nutmeg, and 2 teaspoon Cloves. Dry roast for about 4-5 mins on low flame. Remove from heat.

In the same pan dry roast 8-10 dry red chillies for about 2-3 mins on low flame, remove from heat.

In the same pan, add ½ tablespoon Fennel Seeds, 2 teaspoon Black Peppercorns and 1 tablespoon Kasoor Methi. Dry roast for about 2 mins. Remove from heat.

Let all the roasted spices cool down completely.

Add them to a blender and now add powders – ½ teaspoon turmeric powder, 2 teaspoon dry ginger powder, 2 teaspoon garlic powder, ¼ teaspoon black salt.

Grind into a smooth powder.

Cool on a plate or newspaper before transferring to an airtight container. It is optional to sieve the powder to remove any coarse particles.

Store at room temperature in air tight container, use a clean dry spoon. Add it to your favorite tikka and tandoori dishes as recipe suggests.