Heat few drops of oil in a pan.

Add jeera, cloves, a small piece of cinnamon stick and roast for about half a minute on the low medium flame.

Add coriander seeds, dry red chilies, and roast stirring continuously on medium flame. Roast until the red chilies become crisp and change color.

Once the roasting lets off a good aroma, switch off the flame and transfer the content into a steel plate to cool off.

Grind the roasted ingredients into a coarse powder.

Now store it in an airtight container.