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Heat a small skillet over medium-low heat. Add the coriander, cumin, fennel, black pepper, fenugreek seeds, black pepper, cloves, cardamom, and cinnamon quill, if using, broken in pieces (if you’re using ground cinnamon, save it to add later), and toast, stirring frequently, until fragrant and the seeds turn a couple shades darker, 2 to 4 minutes (if the spices start toasting too fast, reduce the heat to low). Transfer to a bowl and let cool completely.
Transfer the cooled toasted spices to a spice grinder and grind into a fine powder. Scrape down the sides of the grinder, add the turmeric, Byadgi chilli powder, ginger, and garlic powder (if you’re using ground cinnamon, now is the time to add it), and grind for 5 to 10 seconds to combine. Transfer to a jar, seal, and store in a cool, dry place for up to 6 months.