Coriander Seeds 200 gm
Kopra ( dried coconut) grated 100 gm
Sesame Seeds 100 gm
Cumin Seeds 25 gm
Shahjeera ( caraway seeds ) 5 gm
Naag kesar 5 gm
Asafoetida 10 gm
Bay Leaves 10 gm
Dagadphool 10 gm
Whole Turmeric ( halkund ) 2-3
Dried Red Chillies 50 gm
Cinnamon Sticks 5 gm
Cloves 5 gm
In a lightly oiled wok, roast each ingredient separately till it releases its aroma. Roasting allows the volatile oils in those masala ingredients to be released, which gives the masala its real flavour. After roasting allow it to cool down a little and then pound into a fine powder. You can also make the powder in a food processor but pounded masala has avery different flavour than the processor one.
If you don’t want to use oil at all, do what I do when I am in a hurry. Add all the masala ingredients in a roasting pan and put it in a hot oven (150 degree C) for about 20-30 minutes. The result is almost the same.
P.S. All those ingredients will be readily available at your nearest Indian grocery store.
If anyone knows what naagkesar is called in English, do let me know.