Take a pan and add coriander seeds (dhania beej), cumin seeds (jeera), fennel seeds (sounf), fenugreek seeds (methi dana), bay leaves (tejpata), cinnamon (dalchini), green cardamoms (hari ilaichi), cloves (loung), black pepper corns (kali mirch), nutmeg (jaifal), small piece of dry ginger (sonth) and dry red chilies (sookhi lal mirch).
Dry roast them for couple of minutes on low heat until aromatic.
Remove the pan from the heat and let the spices cool down completely.
Add these spices in the grinder jar.
Then add dry onion strands and dry garlic (see details in notes below). In case you have readymade onion powder and garlic powder, add them.
Thereafter add kashmiri red chilli powder, turmeric powder, sugar, salt, dry mango powder and cornflour.
Grind them to a very fine powder.
Magic Masala ready. It can be stored for months.
Use 1 tbsp of Magic Masala for each cooking (3-4 servings)