Ingredients:

1. 2 tablespoons coriander seeds
2. 1 tablespoon cumin seeds
3. 1 tablespoon fennel seeds
4. 1-inch cinnamon stick
5. 4-5 green cardamom pods
6. 4-5 cloves
7. 1 bay leaf
8. 1/2 teaspoon black peppercorns
9. 1/2 teaspoon ground turmeric
10. 1/2 teaspoon ground nutmeg
11. 1/2 teaspoon ground mace
12. 1/2 teaspoon ground ginger
13. 1/2 teaspoon ground garlic
14. 1/2 teaspoon red chili powder (adjust to taste)
15. Salt to taste

Instructions:

1. In a dry skillet or pan, toast the coriander seeds, cumin seeds, fennel seeds, cinnamon stick, green cardamom pods, cloves, bay leaf, and black peppercorns over medium heat. Toast them until they become fragrant and lightly browned, stirring frequently. This should take about 2-3 minutes.
2. Remove the toasted spices from the heat and allow them to cool to room temperature.
3. Once the spices have cooled, transfer them to a spice grinder or mortar and pestle. Grind them into a fine powder.
4. Add the ground turmeric, ground nutmeg, ground mace, ground ginger, ground garlic, red chili powder, and salt to the ground spice mixture.
5. Grind all the ingredients together until you have a uniform and fine Navratan masala blend.
6. Taste the masala and adjust the salt or spices according to your preference.
7. Store the homemade Navratan masala in an airtight container in a cool, dry place. It should remain flavorful for several months.

To Use Navratan Masala:

1. When making Navratan Korma or any other Indian curry that calls for Navratan masala, add the masala to the curry during the cooking process. Start with a teaspoon or two and adjust the quantity based on your taste preferences.
2. Navratan masala can also be used in various Indian vegetable dishes, gravies, and even rice pilafs for added flavor.

Homemade Navratan masala allows you to customize the spice blend to your liking and ensures the freshest and most aromatic flavors in your dishes.