HOW TO MAKE BENGALI GARAM MASALA POWDER
Recipe Information
Bengali Garam Masala Powder
Cultural Context
Originating from the Bengali region of India, Garam Masala is a fragrant spice blend that embodies the essence of Bengali cuisine. Traditionally used in a variety of dishes, it enhances flavors and aromas, making it a staple in many households. This blend varies by family and region, with each cook adding their unique touch. Today, Bengali Garam Masala is embraced globally, celebrated for its warm, aromatic qualities that elevate both vegetarian and meat dishes alike.
Add 20 grams of cinnamon sticks to the spice grinder. You can break them if you want, but I didn't because my blender is powerful.
Add 20 grams of green cardamoms to the spice grinder.
Add 20 grams of cloves to the spice grinder. Ensure all spices are of equal proportions for easy measurement.
Grind the spices in the spice grinder. Pause from time to time and grind again until you achieve a fine powder.
Pass the ground powder through a fine strainer to remove any larger particles.
Do not throw away the leftovers in the strainer; put them back into the grinder and grind again.
Strain the powder again to remove any remaining larger particles and discard the last bit of leftovers.
Store the aromatic powder in an airtight jar. If making in bulk, keep some out and store the rest in the fridge to retain smell and flavor.
Cooking Techniques
Equipment Needed
Spice Level:
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