II  Garam Masala : Bengali Style  II


  • 3-4 Dried whole chili pods
  • 3tbsp Sesame Seeds
  • 2tbsp Green peppercorns
  • 2tbsp Black peppercorns
  • 2tbsp White peppercorns
  • 1tbsp Whole cloves
  • 2-3 Cinnamon's
  • 20 green cardamom pods(bruised)
  • 1/4th cumin seeds
  • 3/4th cup coriander seeds
  • 3 bay leaves
  • 1tsp ground Ginger


  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.