Bengali Garam Masala
2025-07-19- Cuisine: Indian
- Course: Spice Powder
- Skill Level: Beginner
- Yield : 30 gms
- Servings : 15
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Although the basic ingredients for Bengali garam masala are generally the same, the recipe differs from one household to another in the proportions used. Every Bengali home has its own unique version of this aromatic spice blend, often passed down through generations and adapted to individual taste.
The core mix typically includes just three spices, but the proportion of each varies widely. Some may prefer more cardamom, others may lean towards cloves or cinnamon. The lady who taught me this recipe believed in using all three in equal quantities for a well-balanced flavour.
Occasionally, I like to add five to seven bay leaves when making this masala. It brings an extra layer of warmth and a gentle, earthy aroma to the blend.
Ingredients
- Cloves 10 grams
- Cinnamon 10 grams
- Cardamom 10 grams
Method
Step 1
Dry roast each of the ingredients separately till they release an aroma and let them cool down completely
Step 2
Grind the roasted ingredients together to form a fine powder
Step 3
Store this masala powder in an airtight container and use as required.
A generous pinch of Bengali garam masala powder is typically used for all Bengali cooking, and it can also be combined with other garam masala powders to add a delicate aroma to the dish.