I'm very tempted to pull together a Masala Dabba. I think, though, that you really need to cook a lot, in order to use some of those spices quick enough so that they don't lose their potency in the meantime. Of course, its the same with the spices I do use - they've been in the cupboard more than a few months, on average, and things like turmeric and paprika and coriander and fenugreek degrade very quickly. (The ground chilies and hot peppers last a good long while, as do the spices that are kept in their pods, such as unground cumin and cardamom.)