In a pan dry roast the kashmiri red chillies making sure they are not burnt by stirring continuously. Set aside to cool down.

Now dry roast all the other ingredients. Roast it on the slow to medium heat, stirring continuously so that it doesn't burn easily. The roasting should take 4-5 mins or until fragrant. Let it cool down.

Using the coffee grinder, coarse grind the ingredients.  Your kadhai masala is ready to be used.  If you want to make more than just double the quantity.  I like to make it in smaller quantities as it has that fresh aroma which will die down eventually.  Store it in an air tight container and can be used within 2-3 months.