How To Make Bengal Style Garam Masala

Updated: Jan 30

As I was researching down the rabbit hole about authentic Indian cuisine, I was really flabbergasted by the large array of Garam Masala. I was completely mindblown. All this while, whenever a recipe calls for Garam Masala, I just add in a typical store-bought version. This Bengal style recipe has completely changed my perception. I even compare between the store-bought with freshly made ones. You should've guessed it. The aroma from freshly made ones are indeed "punch-you-in-the-face". You really should make your own Garam Masala. Once you do, you will never go back to any store-bought ones.


(Make 1/2 Cup)

  • Cinnamon Stick, 2g

  • Cloves, 2g

  • Green Cardamons, 7g

  • Black Cardamon, 1

  • Bay Leaves, 4

  • Dried Chilies, 2

  • Black Peppercorns, 2g

  • Nutmeg Freshly Grated, 1/4 TSP

  • Mace Powder, 1/4 TSP


  • Cast Iron Skillet / Pan

  • Spice Grinder


  1. In a skillet over medium heat, add cinnamon, cloves, cardamons, bay leaves and peppercorns.

  2. Toast lightly until aromatic.

  3. Transfer into a spice grinder.

  4. Blitz until powder forms

  5. Transfer into a sterilized mason jar.

  6. Add in nutmeg and mace.

  7. Stir to combine well.

  8. Cover tightly and store in a dry cool place.

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