Step 1

Measure all ingredients into a small bowl

Step 2

Stir or whisk together until thoroughly combined

Step 3

In a large skillet, add coriander seeds, cumin seeds, dry Kashmiri chilis (if using), green cardamom, cinnamon stick and black peppercorns

Step 4

Dry roast over medium heat until fragrant and very slightly browned.  Don’t overcook.

Step 5

Let cool (this will take about 10 minutes)

Step 6

In a small bowl, add the paprika, turmeric, chili powder (if not using whole chilis) and nutmeg

Step 7

Place the cooled, toasted spices and fenugreek leaves in a coffee grinder or spice grinder and grind to a fine powder

Step 8

Add ground spices to the bowl of powdered spices and mix well