Bengali garam masala

If you want to add flavor to your food, without the fat, this is the best way to do it. I usually make it in small batches and store in airtight container. However it is easy to make on the spot too. Most bengali dishes are transformed with this spicy concoction

To make you will need

• 3 tbsp cumin seeds
• 5-6 cloves
• 5-6 elaichi
• 1 inch stick cinnamon
• 2 red chillies ( less if you don't want the heat)
• 1 bay leaf

Dry roast all ingredients on a tava/ griddle and grind finely in a coffee grinder after it has cooled. Store in a air tight container