Firstly, heat a pan and dry roast coriander seeds until they turn slightly roasted and take it in a bowl or plate
In the same pan, dry roast cumin seeds, shahi jeera and fennel seeds and transfer it to a plate/bowl along with the roasted coriander
Dry roast all other remaining spices altogether for a minute until it gets heated up. Fry in low flame until aromatic and Now, transfer to the same bowl/plate along with other spices
Let it cool completely and grind it to a smooth powder and Store it in a air tight container