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Bengali garam masala
- Makes
3 tablespoons
- Difficulty
Easy
Published 1999
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.
Ingredients
1 teaspoon 1 teaspoon 5
Method
Grind spices to a fine powder. Store in a sealed jar.
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