If you’re thinking that why I’m posting this simple Garam Masala recipe? In our country there are many versions of Garam Masala exists. Yes, at least 3-4 of them. Punjabi Garam Masala, South Indian Garam Masala, Kashmiri Garam Masala, etc. The flavour profile of each Garam Masala blend is different from the others, in every version of Garam Masala Powder, there is a local influence in the ingredients from 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 Powder. It is the easiest version in comparison to the other counterparts. Here we use only three ingredients to make it. The ratios of the ingredients may vary a little bit from home to home. I’m sharing my version here, the way I make Garam Masala Powder at home for all the Bengali dishes I cook.
Bengali Garam Masala Powder
This is a traditional recipe of Bengali Garam Masala Powder made with three ingredients. You can use this as required for all the Bengali dishes.
Ingredients
- ¼ cup- Whole Green Cardamom
- ½ cup- Cinnamon (I measured after breaking them into 1” pieces)
- 2 tbsp- Cloves
Instructions
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Grind all the ingredients by using a mixer/grinder (or, use a traditional Shil-Nora) until powdered. Store garam masala in an airtight container. Use as required.
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I usually make a small batch of Garam Masala Powder. I’ve observed that the aroma of this masala stays fresh and strong for a short span of time.
The amount of masala I get by using the ingredients measurement I’ve mentioned in this recipe is enough for our monthly consumption.
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If not using regularly, you can store the Garam Masala Powder in the refrigerator for a longer shelf-life.
Recipe Notes
Shil-Nora is the Bengali word for a traditional stone grinder.
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