Instructions

1. Dry roast the whole spices (cumin, cardamom, cloves, cinnamon, bay leaves), cashew, and poppy seeds  in a pan on medium heat. Heat until spices become aromatic, but be careful not to burn.
2. Put all ingredients in a spice blender and grind to a powder. Store in a air tight container and store in the refrigerator. Use within a few weeks.