Shahi Garam Masala, a spice mix recipe of Bengal

The term Garam Masala is commonly heard all over in India. It is a classic spice mix that rule in almost every Indian kitchen. The sole purpose of using garam masala in Indian dishes (both veg and non-veg) is to enhance the flavour.

This Indian spice mix not only enhances the flavour of a dish but also adds to the list when it comes to health benefits. Almost all whole spices of garam masala have their own nutritional value.

 

The ingredients may vary as you explore different parts of India. The difference might be minor but the ultimate purpose  remains the same, i.e. , to enhance the flavour.

The garam masala is used in powder form. The whole spices are either sun-dried or heated in the tawa for grinding into powder.

The use of spice mix is not recent; rather it has been dominant in Indian Kitchen for generations. The homemade recipe has been passed down from generation to generation.

 

At present, garam masala powder brands are easily available in Indian market. No doubt packaged product makes life easy and saves a lot of time. But it can never match the fresh flavour of homemade grinned garam masala.

Its popularity is not limited to Indian sub-continent but has successfully spread across the globe. It is now available in the international market.

 

As said before, its ingredients may vary a bit from pace to place, in India. Every Indian state has its own version of spice mix which is more or same. Shahi garam masala powder is a spice mix version of Bengal.

It has a strong aroma and enhances the flavour of Bengali cuisine. Now, let’s check its homemade recipe.

Ingredients of Shahi Garam Masala:

 

• Cinnamon (Darchini) – 2 gm
• Cardamom (Chota Elaichi or Choto Elach) – 7-8 gm
• Cloves (Long or Lobongo) – 2 gm
• Black Cardamon (Bada Elaichi or Bodo Elach) -1pc
• Nutmeg (Jaiphal) – ¼ tsp.
• Mace (Jayitree) – 1 pinch
• Black Peppercorns (Golmorich or Kali Mirch) –2 gm
• Bay Leaves (Tej pata or Tej patta) – 1 gm
• Dried Red Chillies (Shukno Lonka or Sukha Lal Mirch) – 1 gm
• Cumin (Jeera) – 5 gm

 

Method of Preparing Shahi Garam Masala Powder:

• Shave, grate or crush the nutmeg.
• Tear the bay leaves.
• Now one by one weigh all the ingredients.
• Heat the tawa.
• Once the tawa is heated add the whole garam masala (sabut garam masala) in the tawa.

• Now, dry roast the whole spices in the tawa on medium heat for 5-6mins.
• Then turn off the heat and cover the spices for next 5mins.
• Once it slightly cools down, place the dry roasted whole spices in a grinder.
• Grind the spices in to fine powder.

• Place and store it in an airtight container, preferably a glass container.

 

• Note –

• The quantity of the ingredients may vary as per one’s need.
• Use it in less quantity to enhance the taste of a dish.
• Excessive use can make a dish heavily rich and lead to digestion problem.
• Mainly used in non-vegetarian dishes like egg curry, chicken recipe, meat recipe.
• Can also be used in vegetarian dishes with a combination of ghee (clarified butter) at the end.