1. Lightly roast all the spices on slow flame for 1 minute till nice aroma start coming from the masala, but don`t over do it.
2. You can also keep this masala in hot sunlight for a few hours to remove moisture from the spices (if you want to skip the roasting process).
3. Then grind in the mixer to a fine powder.
4. Store in an airtight jar.
5. Serving suggestion: Use in almost all Indian curries, pulao, raita and in Punjabi gravies.

Recipe courtesy: Maayeka