My Kitchen’s Gastronomic Tool: Bengali Garam Masala Powder or Gorom Moshla
Gorom Moshla or Bengali Garam Masala powder is essentially a combination of 3 basic spices, cinnamon, green cardamom and cloves. The ratio varies for every family and hence, there could be a million recipes for the very basic spice mix that adorns every Bengali kitchen shelf. A powdered combination of these three spices adds the flavour and aroma to thousands of Bengali recipes, including most of the recipes you see on my blog.
This gorom moshla recipe is completely Gluten-free and Vegan. It uses organic whole spices and mixes them into a fragrant spice-mix so perfect for all sorts of Indian curries.
If you have been following my recipes then you would see Bengali Garam Masala powder is probably the most used spice. This Bengali gorom masala powder mix is almost like my own secret weapon to delicious and tasty dishes. And making this garam masala spice- mix at home is almost a child’s play.
As I said earlier, there just so happens that every family has its own Bengali Garam Masala recipe. Mine is a bit more inclined towards Shahi Gorom Moshla or Shahi Garam Masala powder recipe. A couple of additional ingredients give this spice mix recipe an edge over others.
How to make Bengali Garam Masala recipe – Ingredients list
Actually, this post doesn’t even need a definitive recipe because there isn’t one! It is just so simple to make your own jar of Bengali Garam Masala powder within a few minutes. It’s one of those DIY recipes that I often do at my end, rather than just buying them off the supermarket shelves. So, here’s a list of the ingredients that go into my recipe for Bengali Garam Masala powder.
- Green Cardamom
- Black Cardamom
Step-by-step instruction of how to make Garam Masala recipe in Bengali style
- My recipe for this Bengali garam masala powder has extra depth of flavours with a touch of nutmeg and black cardamoms. These are the extras that I add to make it even better. You might skip these but I would recommend you to not.
- So, mix all the spices and dry roast them on a skillet on a very low heat. We want to warm them up and release the essential oil. But be careful as they might burn up really fast.
- Once you see some smoke coming out, turn off the heat and remove the spices on a plate to allow them to cool down completely.
- Next, grind them into a fine powder.
- Transfer it into an air-tight container and use it as needed. It has an excellent shelf-life if kept in a cool and dark place.
Another recipe that I have live on this recipe blog is DIY Chili Sauce recipe that needs just 3 simple ingredients.
Some of the recipes where I have used this Bengali Garam Masala or Gorom Moshla are these:
- Basanti Pulao | Bengali Sweet Pulao Recipe
- Chicken Rezala Recipe
- Kanchkolar Kofta | Bengali Green Banana Kofta Curry Recipe
- Bhuna Khichuri│Bengali Spicy Mung Bean Pilaf Recipe
- Anda-Kheema Bhurji | Egg-Minced Chicken Stir-fry Recipe
- Dhaba-style Punjabi Dal Makhani Recipe
- Cholar Dal Recipe│Bengali Chana Daal Recipe
- Doi Maach | Bengali Fish in Yogurt Curry Recipe
- Chirer Pulao | Bengali Poha Recipe
- Amritsari Murgh Makhni Recipe
- Niramish Alur Dom│Bengali Potato Curry with Peas Recipe
- Kosha Mangsho│Bengali Mutton Curry Recipe
It just so happens that every family has its own Bengali Garam Masala recipe. Mine is a bit more inclined towards Shahi Gorom Moshla or Shahi Garam Masala powder recipe. A couple of additional ingredients give this spice mix recipe an edge over others.
- 1/2 cup Green Cardamoms
- 1/4 cup Cloves
- 1/4 cup Cinnamon pieces
- 2 nos. Black Cardamom
- 1 Nutmeg
Dry roast the ingredients on a skillet for 3-4 minutes or bake them at 180c for 4-5 minutes.
Allow them to cool completely.
Once done, grind them into a fine powder. Store this spice mix in an air-tight container and use it over the period of time. It has an amazing shelf life and stays fragrant in an air-tight container for over a year.