Garam Masala-Bengali Style Recipe

  • 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:
  1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  2. When the spices give off the fragrance allow to cool slightly.
  3. Then grind finely in an electric grinder.
  4. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  5. Store it in an airtight container for upto 3 months.
  6. Make sure you always close the lid tightly after use.