Head a pan and add in bay leaf, coriander seeds, black pepper corn, fennel seeds, shah jeera and cumin seeds. Roast a little on low flame for 1-2 minutes till you get the aroma.
Now add in big cardamom, mace, star anise,stone flower, cloves, nutmeg, small cardamom, dry red chillies, cinnamon sticks.
Roast everything on low flame for 1-2 minuteson low flame.
After roasting transfer everything in a large bowl and let it cool down completely.
In a grinder first add in soft spices and then the rest spices by breaking them into small pieces.
Grind and make a thin powder and filter masala through a sieve.
Let it cool down once again before storing. Store it in clean dry glass bottle and store in fridge.