In a pan over medium heat, add the cumin seeds, coriander seeds, and mustard seeds. Dry roast the spices for 1 to 2 minutes, stirring often, until they are aromatic.
Using a mortar and pestle, grind the seeds, garlic, and ginger into a paste.
Add the powdered spices and stir to fully combine.
Concerned on the overall spiciness? Cut the cayenne pepper by 1/2 (1 teaspoon only) or use a less spicy 100% chili powder - NOT chili powder seasoning). Ancho powder or red jalapeño powder both can work here.