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.
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.
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.
If not using regularly, you can store the Garam Masala Powder in the refrigerator for a longer shelf-life.
Shil-Nora is the Bengali word for a traditional stone grinder.