Dry roast all ingredients except bay leaf and dry red chili in a pan. Make sure you dry roast in medium flame, so the spices do not get burnt.
When a nice aroma arises from coriander seeds, switch off. It takes around 5 to minutes. Remove it to a plate.
Add bay leaf and dry red chili and switch off the stove.
Grind all ingredients coarsely using a blender or mortar and pestle.
Store it in an airtight container. Use this masala in curries as needed.