1/4 cup cumin seeds,1/4 cup coriander seeds,1/4 cup black peppercorns,4 dried red chiles, broken into bits,1/2 cinnamon stick, broken into bits,3/4 tablespoon whole cloves,7 to 8 whole bay leaves,1 1/2 teaspoons cardamom seeds,11/2 teaspoons sesame seeds,1/2 teaspoon fennel seeds,1/4 teaspoon dried thyme,1/2 teaspoon freshly grated nutmeg
Heat heavy skillet over medium-high heat 2 minutes. Combine cumin, coriander, peppercorns, chiles, cinnamon, cloves, bay leaves, cardamom, sesame and fennel seeds and place in pan. Dry-roast, stirring and turning constantly until all spices are several shades darker and exude spicy aroma, about 10 minutes.Add thyme during last minute of roasting. Transfer to bowl and let spices cool completely, then grind to fine powder in blender, spice mill or mortar. Add nutmeg. Store mixture in airtight container.