BY WHISKAFFAIR
Dry roast coriander seeds, cumin seeds, black peppercorns, dry Kashmiri red chilies (stalks removed), black cardamoms, cardamoms, cinnamon stick and cloves on low heat until lightly browned and fragrant (8-10 minutes). Keep stirring continuously while roasting.
Remove the pan from the heat and let the ingredients cool down completely. Transfer the roasted ingredients to a grinder or a food processor along with turmeric powder, dry mango powder (amchoor), and Kashmiri red chili powder. Grind to make a smooth powder.
Store the spice mix in an airtight container and use as required.