How To Make Bhaja Masala – Bhaja Moshla
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Bhaja Moshla, where bhaja means to fry (here we roast) and moshla is masala in Bengali. It is extremely aromatic and used to jazz up any vegetable curry. the spices are roasted on low heat till fragrant and then ground to a powder. Please do not make too fine a powder. Sprinkle it ( about a teaspoon) over any vegetable curry at the very end of cooking to retain its smell. I usually prepare fresh bhaja masala if I need for any curry as I feel in that way we get the maximum aroma of spices but I also stash a very small jar in the refrigerator for those days when I am in a rush but would like to sprinkle some on a vegetable curry. It goes very well on dum aloo, cauliflower/cabbage/eggplant curry. I would say it goes well with any vegetable or bean curry. Sprinkle it over any chickpea or bean curry just before serving or over mashed potatoes, stir fried veggies, steamed veggies, parathas, the options are endless.
Ingredients required for making bhaja masala –
* 2 tablespoons cumin seeds (jeera)
* 1 tablespoon coriander seeds (dhania)
* 1 teaspoon fennel seeds (saunf)
* 4 green cardamoms (choti elaichii)
* 1 dry red chilli
Store the spice blend powder in an air tight jar. if you leave it at room temperature it stays aromatic for about 2 weeks. It stays aromatic for more than a month in the refrigerator. Please make small portions as the flavors reduce with time. It hardly takes a few minutes to prepare. Do not roast them the spices too long as they get bitter. When they turn little darker in color and become fragrant you know it’s done. Stir them continuously over low heat.
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