For a quick version:

Combine

2 tsp. ground cardamom
5 tsp. ground coriander
4 tsp. ground cumin
1 tsp. ground cloves
2 tsp. black pepper
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Store in air tight container.

For a more authentic version, use whole spices, and toast them in a dry pan, then crush in spice grinder.

• 2 T. coriander seed
• 1 T. cumin seed
• 2 tsp. whole peppercorns
• 1 cinnamon stick crushed
• 1 tsp. whole cloves
• 1 T. dry ginger
• 1 Cardamom pod (or use 1 T. ground cardamom)
• 2 pinches saffron threads

 

In a small dry skillet, add the whole coriander, peppercorns, cloves, cardamom pod (if using) and cinnamon stick. Dry roast these for three minutes over medium heat then add the cumin seeds. Continue roasting for several more minutes. Stir frequently to prevent the seeds from burning. Once these begin to smell fragrant and have darkened slightly, pour the spices into a bowl to cool. Put the roasted spices as well as the dry ginger, ground cardamom (if not using pod) and saffron threads into a high-powered blender, coffee or spice grinder. Grind these to a fine powder. Store this in an air-tight container for up to 6 months.