Dry roast dry red chillies in a flat skillet.

Dry roast coriander seeds in the same skillet.

Dry roast cumin seeds in the skillet.

Dry roast kalonji (onion nigella seeds) in the skillet.

Dry roast mustard seeds in the skillet.

Dry roast fennel seeds (saunf) in the skillet.

Dry roast methi seeds (fenugreek seeds) in the skillet.

Grind all the roasted spices in a grinder until smooth.

Transfer the Achari Masala powder to an airtight container.

Store in a cool, dry place for up to one month.