Dry roast cumin seeds, sesame seeds, and grated coconut separately till each turns golden brown in color.

Add a little oil (approx. 3/4th tsp) in a pan and roast methi seeds till the seeds turn light brown in color and then remove them from the pan. (Don't roast them till they turn dark otherwise they'll cause the masala to be bitter.)

Add cloves, black peppercorns, bay leaves, stone flowers, black cardamom seeds, and cinnamon. (You need little bit oil to roast these ingredients. After removing the methi seeds some oil will remain in the pan, roast all these ingredients together in the same oil.) Roast these ingredients for 2-3 minutes and then remove them from the pan.

Add little oil in the pan and roast coriander seeds for a minute or two, add shahi jeera and roast for a minute, turn off heat, and then add haldi, hing, and salt. Stir these ingredients for a minute.

Use a mixer to grind roasted methi seeds, cloves, black peppercorns, bay leaves, stone flowers, black cardamom seeds, and cinnamon. Grind these ingredients coarsely. (Ingredients used in steps 2 and 3)

Add roasted coriander seeds, shahi jeera, haldi, hing, and salt in the same mixer jar and grind the ingredients to make a coarse powder. (Ingredients used in step 4)

Use a small mixer jar to grind roasted cumin seeds, sesame seeds, and grated dry coconut. Grind each of these separately to make a coarse powder.

Combine both the powders and grind them in the big mixer jar till you get masala-like texture.

Keep excess masala in the freezer. It can get spoiled if it's kept at room temperature for more than a month.