1/2  cup whole coriander seed
1-3  whole dried red Chile  peppers
5  tablespoons whole cumin seed
1  bay leaf
1  tablespoon whole black peppercorns
1/2  teaspoon whole mustard seed
2  teaspoons poppy seed
1/2  teaspoon fenugreek seed
6  whole cloves
1/4  teaspoon saffron
6  cardamom pods, seeded
2  inch piece stick cinnamon
3  tablespoons ground turmeric
1  teaspoon ground ginger
1  teaspoon granulated garlic

Place all whole spices on a sided cookie sheet and roast at 200 degrees 15-20 minutes. Pulverize in a grinder to a fine powder.  I use a small Cuisinart grinder dedicated to spices.  Add in ground turmeric, ginger, and garlic. The chiles can be used to vary heat, use at your own discretion. More turmeric can be added for color.  Handle carefully as turmeric can stain.  Store in a glass jar in a dark space.