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, peppercorns, bay leaves, cinnamon stick, cloves, and black and green cardamom pods. Toast gently, shaking the pan, until the spices become fragrant, 30 to 45 seconds. Be careful not to burn the spices; if they do burn, discard and start fresh.
Transfer the toasted spices to a mortar or spice grinder. Add the nutmeg and mace and grind to a fine powder. Store the spice mix in an airtight container in a cool, dark place for up to 6 months.