Heat up oil in the Pan and add all the whole spices in there. Don't put red chilli powder and oil at this stage.
Keep stirring all the spices for next 5-6 minutes, so that the spices don't get burn but make sure all the spices are nicely roasted and start to emit nice aroma.
Switch off the heat and transfer the roasted Spice and coconut to big plate and let them cool off completely.
Now grind them along with Kashmiri red chili powder.
Now take a glass container and transfer this masala powder in an airtight container. Preferably a glass container which is better for storage of spices.