If you’re thinking that why I’m posting this simple Garam Masala recipe? Then you need to understand in our country there are many versions of Garam Masalas. Yes, at least 3-4 of them. Punjabi Garam Masala, South Indian Garam Masala, Kashmiri Garam Masala etc. The tastes of each Garam Masala relate to the cuisine of that part of India. Ours is a diverse country and it reflects in every aspect of Life. In Bengal, we use fewer ingredients to make Bengali Garam Masala. It is the easiest version in comparison to other variations of Garam Masala recipes. Here we only use three ingredients to make it. The ratios of the ingredients may vary a bit from home to home. I’m sharing my version here, the way I make Garam Masala at home for all my Bengali dishes.
Bengali Garam Masala
- Green Cardamom- ¼ cup (whole)
- Cinnamon- ½ cup (I measured after breaking them into 1” pieces)
- Cloves- 2 tbsp
Grind all the ingredients using a mixer/grinder (or use a traditional Shil-Nora) until powdered. Store garam masala in an airtight container. Use as required.
I make small batch of Garam Masala every time. Because, I believe the aroma of this masala stays fresh and strong for a short span of time. The amount of masala what I get by using this measurement I’ve given here, is enough for our monthly consumption.
p.s. ‘Shil-Nora’ is the Bengali word of old style stone grinder.