Heat a small, dry stainless-steel or cast-iron skillet over medium-high heat. Turn the heat to medium-low and add the cumin seeds, coriander seeds, black peppercorns, bay leaves, cinnamon, cloves, and green and black cardamom pods. Toast gently by rotating the pan to circulate the spices until the spices become fragrant, 30 to 45 seconds. Be careful not to burn them; if they do burn, discard them and start fresh.

Transfer the toasted spices to a small plate and let cool completely. Transfer the cooled spices to a mortar or spice grinder. Add the nutmeg and grind to a fine powder. Store the spice mix in an airtight container in a cool, dark place for up to 6 months.