Ingredients
10 each Dried red chiles
½ teaspoon Coriander seeds
5 each Cloves
Seeds from 6 green cardamom pods
¼ teaspoon Ajowan seeds
8 each Allspice berries
½ teaspoon Black peppercorns
½ teaspoon Fenugreek seeds
A small piece of cinnamon
½ teaspoon Ground ginger

Directions
Heat a heavy frying pan (without oil) and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove and discard the seeds from the chilies and crumble the chilies into the mixture. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to four months.