GARAM MASALA-BENGALI STYLE RECIPE
Ingredients:
3-4 dried whole Chili pods
3 tblsp Sesame seeds (Til)
2 tblsp Green Pepper corns
2 tblsp Black Pepper corns
2 tblsp White Pepper corns
1 tblsp whole Cloves (Lavang)
2-3 Cinnamon (Tuj/Dalchini)
20 green bruised Cardamom pods (Elaichi)
1/4th Cumin Seed (Jeera)
3/4th cup Coriander seeds (Dhania)
3 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
How to make garam masala-bengali style:
- Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
- When the spices give off the fragrance allow to cool slightly.
- Then grind finely in an electric grinder.
- If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
- Store it in an airtight container for upto 3 months.
- Make sure you always close the lid tightly after use.
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