Garam Masala is magical spice blend originated in India. Most of Indian food is incomplete without Garam Masala. The name Garam Masala translates to “Warming Spices”, which increase metabolism and warms the body. There is no single Garam Masala recipe, rather the ingredients change according to region and cook. North Indian Garam Masala is aromatic and mild while Bengali Garam is sweeter in taste which compliments the Bengali food and in the southern part, the hotter the spices will become . Today we will delve into the world of Bengali Garam Masala.
Bengali cuisine is a delightful amalgamation of flavours, aromas and textures, known for its rich cultural heritage and love for spices. Bengali Garam Masala holds an esteemed place in Bengali cuisine, elevating dishes to new heights with its aromatic blend of spices. This quintessential seasoning adds depth, warmth and complexity to a variety of dishes, elevating them to a whole new level of culinary excellence.
The distinct flavour of Bengali Garam masala or Gorom Moshla are derived from a harmonious blend of aromatic spices. Bengali Garam Masala basically contains 3 whole spices which are Cinnamon, green Cardamom and cloves. The proportion of spices may vary from one household to another. The spices are dry roasted to lift the aroma and to reactivate the natural oils in spices and then they are grinded to a fine powder. In sub-continent of East India, in west Bengal, Orissa, Assam and Bangladesh only green cardamom, cloves and cinnamon is used in Garam Masala.
Key ingredients of Bengali Garam Masala:
- Cinnamon: cinnamon known for its warm and woody notes, adds a comforting touch and enhance the overall warmth of the spice blend. It enhances overall aroma and lends a subtle sweetness to the spice blend.
- Green Cardamom: Green Cardamom is crucial ingredient in Bengali Garam Masala. The green cardamom adds vibrant essence, sweet & aromatic flavour and freshness.
- Cloves: The pungent and slightly sweet flavour of cloves imparts a distinct character to Bengali Garam Masala. These tiny flower bud offer a warm and aromatic essence and also adds depth to the spice blend.
The whole Garam Masala and ground Garam Masala powder is used vastly in every part of India. The whole spices are used in tempering with oil or ghee (Clarified butter) at the beginning of cooking. While the Garam Masala powder is used while cooking or in the end along with some ghee.
Making your own Garam Masala spice blend is always better than buying from the store. The store bough version usually lacks freshness, flavour and aroma. The homemade Garam masala is bursting with flavour and aroma.
Bengali Garam Masala finds its way into a myriad of dishes, from vegetarian to non-vegetarian delights. Its versatile nature allows it to be used in vegetarian dishes like curries, rice dishes, aloor dom (potato curry), dals (lentil soup), and in non-vegetarian dishes like mutton, prawn, chicken, egg, lamb dishes etc.
Apart from its delightful flavours Bengali Garam Masala offers several health benefits. Such as Cardamom may help to protect dental health issues like cavities. Cinnamon possesses antioxidant and anti-inflammatory properties. Cloves are full of antioxidant and may reduce inflammation.
Ingredients
- 10 grams Green Cardamom (whole)
- 6 grams Cinnamon (whole)
- 4 grams Cloves (whole)
Preparation
- Heat a pan on medium-low flame and add the whole spices to the pan.
- Dry roast the whole spices, Green Cardamom, cloves, Cinnamon in a heavy bottom pan on low flame and at this point you should be able to smell the fragrance of the spices. Turn off the flame.
- Then transfer the spices in a separate plate so that the spices come to room temperature.
- Now add the spice blend in a mortar & pestle or in a mixer grinder and grind the spices until you get a fine powder.
- Store the Garam masala in an air tight container. To preserve the freshness of the masala you can store in the refrigerator.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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