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Bengali Garam Masala
Preparation info
- Makes about
50
g - Difficulty
Easy
Appears in
By Rohit Ghai
Published 2025
Each region of India has their own particular blend of garam masala, which is used for curries and vegetable dishes. Bengali garam masala is a combination of aromatic and delicate whole spices, making a spice mix that is not strong but is very flavourful.
Ingredients
2 x 5 cm 2 in 4 tbsp
Method
Dry-roast the whole spices in a hot frying pan over a medium heat for 3–4 minutes. Remove from the heat and allow to cool completely.
In a spice grinder, grind the cooled whole spices to a fine powder.
Store in an airtight glass jar. The mix will keep fresh and fragrant for up to 4–6 weeks.