There are more than 100 recipes on my blog where I have used Bengali Garam Masala! t is been long the readers also are asking for the recipe of this particular spice mix however I wasn't able to post the same for some reason or other. Last week Maa was at my place and was making a portion of the Gorom Moshla Guro for us. It was when I decided to capture the moments and ended on making a video recipe.
Before going further with the recipe of Bengali Garam Masala, let me share a few details about Garam Masala in general. The word Garam stands for hot and Masala is spice. Garam Masala is basically a blend of spices. This is a popular spice mix used in the Indian subcontinent however, the recipe varies region to region.
Bengali Garam Masala! is the recipe same in all Bengali houses?
This particular blend is prepared with Green Cardamom, Clove and Cinnamon and tastes different than other variants. The proportion of the ingredients varies from family to family.
Also, in some families, they dry roast the spices before making the powder while in some they do not. I never have seen them roasting the spices in my family. Maa says roasted spices emits heavy nutty aroma which is not the characteristics of Bengali Garam Masala. Whereas in my in law's place, they do roast the spices before making the powder! I, however, in this case, follow the recipe from my side of the home.
Here I am sharing the recipe for 1 tablespoon Bengali Garam Masala Powder following the proportion I refer. You can increase or decrease the spices to make bigger or smaller batches.
Here's how I make Bengali Garam Masala at Debjanir Rannaghar!Print
Bengali Garam Masala is a variant of Indian spice mix Garam Masala and is prepared by grinding three ingredients namely Cinnamon, Green Cardamom and Clove.
- Cinnamon Stick: 2"
- Green Cardamom: 7-8
- Clove: 5-6
- Take all the ingredients dry. Any moisture results in soggy spice mix and fungus infection later on.
- The grinding jar must be dry as well.
- Take Cinnamon Stick, Green Cardamom and also Clove in the grinding jar and make a smooth powder.
- It will take 1 minute of grinding to make the powder.
- Use an airtight container to store the powder.
Increase or decrease the spices to make big or small batches accordingly.
The ingredients must be fresh and should not contain moisture.
- Category: Spice
- Cuisine: Bengali
- Serving Size: 1 tablespoon
- Calories: 63
- Sugar: 0.3g
- Sodium: 14mg
- Fat: 1.6g
- Saturated Fat: 0.4g
- Carbohydrates: 15.9g
- Fiber: 9g
- Protein: 1.5g
- Cholesterol: 0mg
Bengali Garam Masala Video Recipe:
Recipes where I use Bengali Garam Masala at Debjanir Rannaghar!
- Mangshor Jhol (Bengali light Mutton curry)
- Phulkopir Roast (also known as Bengali Roasted Cauliflower!)
- Bengali Macher Matha diye Bhaja Muger Dal (also known as Macher Muro Diye Dal)
- Pork Jhol aka Bengali Pork Curry (with Aloo!)
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Doi Murgi (also known as Kolkata style Doi Chicken)
- Bengali Desi Murgir Dum (also known as Bengali Country Chicken Curry)
- Bengali Keema Curry (also known as Mutton Mincemeat Curry with Potato Chunks)
- Narkel diye Niramish Ghugni (also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Bengali Niramish Khichuri ( also known as Bhoger Khichuri)
- Kakrar Jhal (also known as Bengali Crab Curry)
- Natun Aloor Dum | Bengali Niramish Aloor Dum | Dum Aloo Recipe
- Papor er Dalna (also known as Bengali Papad Curry)
- Rosogollar Dalna!
Have you tried the Bengali Garam Masala recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.