Take a heavy bottom pan. Add all the spices to it besides Dry Mango Powder and Kashmiri Lal Mirch powder.

Roast or Toast these spices together for a few minutes on a low heat.

Let the toasted spices cool down to room temperature.

Take your spice grinder and add the toasted whole spices + dry mango powder + kashmiri lal mirch powder.

Grind this into either a fine or coarse spice blend. I prefer coarse since it somehow adds more flavor.

Store in air tight jar and it is good for 3-4 months.