Dry roast all the ingredients in a large skillet for 15 minutes over medium heat.

This will help release the oils of the spices and create an intense depth of flavor.

The spices are done when the air is aromatic—and your nose will tell you this!

Remove the skillet from the burner and allow the spices to cool completely (about 5 minutes).

Take out the cinnamon stick and break it up (either using a mortar and pestle or something hard). Take a few of the broken pieces and put it back into the skillet. You can save the rest of the cinnamon stick for another time.

Using a coffee grinder (I have a separate one I use just for spices like this), take 1-2 tablespoons of the spice mixture at a time and grind it into a fine powder. Repeat until you grind up all the spices.

This will make about 1/2 cup or so of masala. You can use 1/2 to 1 tablespoon (for A LOT of spice) in your curries.

Store in an airtight container or jar and it will keep for up to 6 weeks!