- 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.
- 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.
Recipe by STIRR at http://makeastirr.com/chaap-masala/