Bengali garam masala

Preparation info
  • Makes

    3 tablespoons

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Many regard the food of the state of Bengal as the best in India — elegant, refined and mild. Spices work their magic with warmth and aromatic appeal without the burning heat of the chilli. Use this garam masala with fish, shellfish, fresh green vegetables or lentils.


  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 5


Grind spices to a fine powder. Store in a sealed jar.