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.