Most of the Phoron(Bengali spices mix) in Bengali cuisine has to be ground. The ground spice is known as Phoron lep/masala in Bengali. Ground spices are the most commonly used spice in Bengali cuisine. Fry the whole spices first and keep them aside. Then fry the remaining ingredients for several minutes, add the already-fried whole spices to this mixture, and blend them well.
Bengali cuisine requires ground Phoron (spices mix). The ground spice is known as Phoron lep/masala in Bengali.
Most of the Phoron(spices mix) in Bengali cuisine has to be ground. The ground spice are popular as Phoron lep/masala in Bengali. It can be used as a whole or ground into a powder and stored in an airtight container for later use.
Phoron is a blend of mostly heaty spices, which gives them their unique flavour and aroma. There are many varieties of phoron used in different parts of Bengal, but the most common ones are:
Ground spices are the most common in Benagli dishes.
The most common ground spices used in Bengali cuisine are mustard, fenugreek, asafoetida, cumin and coriander. Ground spices are useful in almost all Indian dishes, adding a unique flavour to the food that any other ingredient cannot substitute.
Frying is a common cooking method in Bengali cuisine. Bengali speakers call this process phoron bhaja.
Phoron bhaja is a common cooking method in Bengali cuisine. Bengali speakers call this process phoron bhaja. Phoron means whole spices, and bhaja means frying. The purpose of phoron masala is to impart flavour to the dish and also to act as a thickening agent.
Phoron masala (a dry spice) involves frying whole spices on high heat till they turn brownish black or crispy dark brown, then grinding them into a fine powder with some water or juice of vegetables like green chilli, coriander leaves etc., depending on the recipe requirements.
Fry the spices until they are brown and aromatic. When cooling, cover it with a lid to prevent spoilage.
The method to fry spices is quite easy and simple in a pan. Heat oil or ghee on medium-high flame.
Add all the dry spice powders to it. Stir continuously for a few seconds and then stop immediately when the colour of the spices begins to darken slightly or till the seeds crackle (in the case of mustard). Transfer it into a bowl containing cool water and allow them to drain completely before using them in any dish.
Fry the whole spices first and keep them aside. Then fry the remaining ingredients for several minutes and finally add the already fried whole spices to this mixture and blend them well.
In a pan, heat oil and add mustard seeds. When they start spluttering, add cumin seeds, turmeric powder, red chilli powder and salt. Add bay leaves and curry leaves to it. Fry for 30 seconds or till the leaves turns crisp.
After this, take out all the fried ingredients on a plate using a slotted spoon or tongs (without any residual oil).
Now put all remaining ingredients except onions in this same pan along with 3 cups of water. Put on medium flame and cook and cover it with lid till potatoes are soft but not mushy (around 15-20 minutes). After cooking, cover again for another 5 minutes and mix nicely.
The correct use of spices is very important to enhance the taste of any dish.
The correct use of spices is very important to enhance the taste of any dish. You should add spices at the right time and in the right amount to bring out their full flavour potential. If you add too many spices or add them improperly, you will end up with a bitter or unpleasant taste in your mouth.
The order in which you add your spices depends on what kind of dish it is. For example: if you are making fish curry, first add mustard seeds and turmeric powder (if using), followed by ginger garlic paste and tomatoes; next comes chilli powder, followed by salt; finally, sprinkle garam masala powder on top before serving!
In this post, we have discussed the various spices added to typical Bengali recipes. If you are planning to prepare authentic Bengali dishes at home, you should try these spices.