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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Ingredients
coriander seeds2tbsp
fennel seeds2tbsp
cumin seeds2tbsp
bayleaf3
dry red chillies4
black pepper corns1/2tbsp
cloves4
Nutrition (per serving)
Calories
8.5kcal (0.43%)
Protein
0.3g (0.68%)
Carbs
1.1g (0.41%)
Sugars
0.0g (0.08%)
Healthy Fat
0.3g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Bengali Bhaja Masala
- Step 1
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.
- Step 2
Cool down the roasted spices completely.
- Step 3
Grind the cooled spices into a fine powder.
- Step 4
Sieve the ground powder if needed to remove any coarse particles.
- Step 5
Store the spice blend in an airtight container. It remains fresh for 2-3 months.
Nutrition (per serving)
Nutrition (per serving)
Calories
8.5kcal (0.43%)
Protein
0.3g (0.68%)
Carbs
1.1g (0.41%)
Sugars
0.0g (0.08%)
Healthy Fat
0.3g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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