In a pan, add coriander seeds, cumin seeds, fennel seeds, methi dana, cloves, black pepper, star anise, cinnamon, jayphal, green cardamom, black cardamom, dry ginger, dry Kashmiri red chili and bay leaf. Roast on low flame.
Then switch off the gas and add Kasuri methi. Roast it.
Now take out the mixture into a plate and cool down slightly.
Then, add peanuts, roasted chana dal, and sesame seeds to a pan. Roast it on low flame. Take it out into a plate and cool it down.
Now in a mixture jar, add dry spices, hing, turmeric powder, dry mango powder, salt, and black salt. Grind it.
Then add peanuts, roasted chana dal, and sesame seeds. Grind it on the pulse. (refer to video)
Sabzi masala is ready. Take it out into an air-tight container and store it.