Bengali Bhaja Masala is a flavorful spice blend that adds a unique touch to Bengali cuisine. This aromatic mix is made by dry roasting a combination of spices and grinding them into a fine powder. It's a versatile addition to various dishes and can be stored for months, making it a handy ingredient for enhancing flavors.
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Dry roast coriander seeds, fennel seeds, cumin seeds, bay leaves, dry red chillies, black pepper corns, and cloves on low flame for 5-7 minutes.
Cool down the roasted spices completely.
Grind the cooled spices into a fine powder.
Sieve the ground powder if needed to remove any coarse particles.
Store the spice blend in an airtight container. It remains fresh for 2-3 months.
Ensure the spices are roasted on low flame to avoid burning and to bring out their flavors.
Cool the spices completely before grinding to prevent moisture buildup.
Use a clean, dry grinder to maintain the freshness of the spice blend.
Store the masala in a cool, dry place to extend its shelf life.
How long can Bengali Bhaja Masala be stored?
It can be stored in an airtight container for 2-3 months.
Can I skip sieving the masala?
Sieving is optional but recommended if you want a finer texture.
What dishes can I use Bengali Bhaja Masala in?
It can be used in curries, stir-fries, lentil dishes, and even as a seasoning for snacks.
Can I adjust the spice level?
Yes, you can reduce the quantity of dry red chillies to make it less spicy.
Is it necessary to dry roast the spices?
Yes, dry roasting enhances the flavors and aroma of the spices.
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