Packed garam masala powder available in most stores is targeted towards North Indian cuisine and contains a lot of different types of spices. There are various sub-types like saahi garam masala for mughal cuisine, punjabi garam masala for Tandoori. Even though the ingredients looks the same, the proportion causes the main difference.
South India in contrast uses whole garam masala (things like star anise gets predominance).
In Bengal garam masala is far simpler with strong notes of cinnamon (dar-chini as we call it). It’s easier to prepare at home and in case you make a lot of bong food, it will serve you well if you take the pain of making it yourself and keeping it for ready use.
- 2” cinnamon stick
- 1 tsp. clove
- 1 tsp. green cardamom
Take the above ingredients and grind it to a powder and keep in a air-tight container.