In low heat and to the pan, add black mustard seeds, fenugreek seeds, cumin seeds, black pepper, coriander seeds, bay leaf, and cinnamon.
Dry roast them until they shrink slightly and turn to a golden brown.
Transfer to a plate and set aside.
In the same pan, drizzle vegetable oil, and add red chili peppers.
In the low heat, roast until it changes its color.
Transfer to a plate and allow it to cool to room temperature.
Grind using a heavy-duty blender or a spice grinder.
Store in a airtight container for future use.
Watch careful, as the mustard and cumin seeds may splutter.
Always roast the spices in the low flame and possible, as our point is to remove the moisture content present in the spices. This helps the madras curry powder to be aromatic that lasts for a longer time.
You may also add half a teaspoon of turmeric powder to this recipe while grinding.