Heat a nonstick pan on low flame. Add in all the spices.
Stir them continuously to avoid them burning. In about 2 minutes, a pleasant aroma of the spices will emanate.
Shut off the flame and let the spices stand in the hot pan
Stir them once in a while. Let them cool completely.
Take the thick hard spices first in a mixie jar. Pulse them a bit to break them up.
Add the rest of the spices.
Grind on low speed first for a couple of minutes.
Increase speed to maximum and grind to a powder.
Take out and sieve. The thicker pieces need to be ground again.
Store in a dry, airtight glass jar.
Always handle the masala with a dry spoon to avoid spoiling.