Bengali Garam Masala
The Quirky Foodster Team
About 1/4 cup ground spice
Servings
Ingredients
- Cinnamon (cassia) — roughly equal part
- Green cardamom — roughly equal part
- Cloves — roughly equal part
Method
- Toast the three whole spices together briefly, cool, then grind.
- Toast lightly only — this blend is meant to be delicate and aromatic rather than robustly earthy.
Origin: Bengal region, eastern India/Bangladesh.
Use: A finishing spice, sprinkled at the very end of cooking, even more so than other regional garam masalas.
Classic Dishes: Bengali fish curries (machher jhol); various Bengali meat preparations.
Storage: Ground blend keeps 2-3 months sealed and dark.
Variations: Notably distinct from Punjabi/Mughlai-style garam masalas for its simplicity — only three spices, versus the 8-10 common elsewhere.
Substitutions: A pinch of ground cinnamon, cardamom, and clove mixed fresh in equal parts.
- Cinnamon (cassia) — roughly equal part
- Green cardamom — roughly equal part
- Cloves — roughly equal part
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