6 tbsp coriander seeds
3 tbsp cumin seeds
.5 tsp carom seeds (ajawain)
.25 star anise (2 or 3 sections)
3 inch cinnamon stick
4 cloves
3 black cardamom pods
5 bay leaves
1.5 tsp dried cilantro
.5 tsp mace
1.5 tsp turmeric
1.5 tsp red chili powder
Heat heavy unoiled skillet over low heat. Add whole spices, except leaves, and toast, tossing occasionally until fragrant. Allow to cool, grind all the whole spices with the leaves (I prefer to use a coffee grinder – but any electric grinder will work just fine), add the powdered spices, mix and store in an airtight container. Keep away from light and heat. Tip: the minute you smell the toasty fragrance of spices, remove them from the pan. If they burn they will become bitter.