BENGALI  GARAM  MASALA

BENGALI GARAM MASALA

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If you are thinking that this is a simple garam masala, then let me tell you its not, its my Baba’s (Dad’s) recipe which we have been using in different kinds of dishes like, dum aloo (with no onion and garlic), dry dum aloo, kaddu ki subzi (pumkin subzi), kachori ki subzi which we call as annakoot ki subzi, filling for bong style aloo, gobi, matar samosas etc., the list is endless will be sharing recipes made with this gram masala soon… This masala gives a unique flavor to the dishes and takes the simple dishes to a higher level.

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This particular garam masala is a must in our house, so I am sharing with you all my Baba’s patent Bengali garam masala, hope you all will try it and like the recipe. I grind my masalas on a Shil Nora it’s a Bengali style stone grinder, as a Bengali I like my masalas to be freshly ground on this Shil Nora and I believe it brings out the awesome flavours of the masalas, but if you don’t have this kind of grinder go ahead grind it in your regular mixer grinder.
Do try the recipe and if you do give me a feedback if possible, would be happy to hear from you.

FullSizeRender_6FullSizeRenderRECIPE FOR BENGALI GARAM MASALA
Ingredients:

  • 2 tsp – Saunf seeds (Fennel seeds)
  • 2 ½ tsp – Jeera seeds (Cumin seeds)
  • 4 tsp – Dhania seeds (Coriander seeds)
  • ¼ th tsp – Methi seeds (Fenugreek seeds)
  • ¼ th tsp – Kalonji seeds (Nigella seeds)
  • ½ tsp – Ajwain seeds (Carom or caraway seeds)
  • ¼ th tsp – Rai seeds (Mustard seeds)
  • ¾ th tsp –  Kalimirch sabut (Black peppercorns whole)
  • 7 to 8 – Laung (Cloves)
  • 3 to 4 – Tejpatta (Bayleaf)
  • 8 nos – Choti elachi (Green cardamom)
  • 2 – Big sticks of 1″ dalchini (Cinnamon sticks)
  • ¼ th tsp – Jaiphal grated (Nutmeg)
  • 4 to 5 nos – Sukhi lal mirch sabut (Dry red chillies whole)
  • ½ tsp – Haldi powder (Turmeric)
  • 1 tsp – Hing (Asafoetida)

FullSizeRender_4FullSizeRender_7METHOD:

  1. Dry roast all the spice one by one separately except haldi powder, nutmeg grated and hing powder.
  2. Roast the spices till nice aroma emits from them, then take them out on a plate and let them cool.
  3. Mix with the above roasted masalas hing powder, haldi powder and grated nutmeg.
  4. Grind everything together on a Shil Nora (Bengali style stone grinder ) or in a mixer grinder jar till smooth powder, cool the ground masala and store in an airtight bottle to be used when needed.

FullSizeRender_2FullSizeRender_3NOTE:

  1. While roasting the masalas take care to roast on low to medium flame so that the masalas doesn’t get burnt.
  2. I sometimes add radhuni seeds, in this masala but as it is not easily available except West Bengal, so I have not written it in the ingredients list, if you get some radhuni then add around ¼ th tsp of it too, it’s a Bengali special spice.
  3. If you like the flavor of hing in your subzis then you can add little bit more hing than mentioned in the ingredients.
  4. This Bengali garam masala is used in our Bengali special dum aloo, both dry and gravy one, we make Bengali samosa filling with this masala, many other bong special dishes like my kachori ki mixed veg subzi I use this spice powder , which I call as annakoot ki subzi, will be sharing many recipes with this particular spice mix.
  5. I make small batches of this garam masala, because the aroma of this masala stays fresh for short span of time.

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BENGALI GARAM MASALA
 
Author:
Recipe type: Dry masala, Pickles & Condiments
Cuisine: Indian
Ingredients
  • 2 tsp – Saunf seeds (Fennel seeds)
  • 2 ½ tsp – Jeera seeds (Cumin seeds)
  • 4 tsp – Dhania seeds (Coriander seeds)
  • ¼ th tsp – Methi seeds (Fenugreek seeds)
  • ¼ th tsp – Kalonji seeds (Nigella seeds)
  • ½ tsp – Ajwain seeds (Carom or caraway seeds)
  • ¼ th tsp – Rai seeds (Mustard seeds)
  • ¾ th tsp – Kalimirch sabut (Black peppercorns whole)
  • 7 to 8 – Laung (Cloves)
  • 3 to 4 – Tejpatta (Bayleaf)
  • 8 nos – Choti elachi (Green cardamom)
  • 2 – Big sticks of 1″ dalchini (Cinnamon sticks)
  • ¼ th tsp – Jaiphal grated (Nutmeg)
  • 4 to 5 nos – Sukhi lal mirch sabut (Dry red chillies whole)
  • ½ tsp – Haldi powder (Turmeric)
  • 1 tsp – Hing (Asafoetida)
Instructions
  1. Dry roast all the spice one by one separately except haldi powder, nutmeg grated and hing powder.
  2. Roast the spices till nice aroma emits from them, then take them out on a plate and let them cool.
  3. Mix with the above roasted masalas hing powder, haldi powder and grated nutmeg.
  4. Grind everything together on a Shil Nora (Bengali style stone grinder ) or in a mixer grinder jar till smooth powder, cool the ground masala and store in an airtight bottle to be used when needed.
Notes
1. While roasting the masalas take care to roast on low to medium flame so that the masalas doesn’t get burnt.
2. I sometimes add radhuni seeds, in this masala but as it is not easily available except West Bengal, so I have not written it in the ingredients list, if you get some radhuni then add around ¼ th tsp of it too, it’s a Bengali special spice.
3. If you like the flavor of hing in your subzis then you can add little bit more hing than mentioned in the ingredients.
4. This Bengali garam masala is used in our Bengali special dum aloo, both dry and gravy one, we make Bengali samosa filling with this masala, many other bong special dishes like my kachori ki mixed veg subzi I use this spice powder , which I call as annakoot ki subzi, will be sharing many recipes with this particular spice mix.
5. I make small batches of this garam masala, because the aroma of this masala stays fresh for short span of time.

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