Dhansak (Restaurant Style)
A perfect weekday warm up curry

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Dhansak (Restaurant Style)

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Ingredients

Adjust Servings:
3 tbsp Vegetable Oil
1/4 tsp Fenugreek Leaves (Kasoori Methi)
1/4 medium chopped fine Brown/White Onion
1 tsp Ginger (Grated)
2 tsp Garlic Paste
2 tbsp Tomato Paste
1 tbsp Mix Powder / Curry Powder
3/4 tsp Coriander Powder
1/4 tsp Salt
1 tsp Chilli Powder (Hot)
1-2 tbsp Sugar add 1 to begin with, you can always add more later if required
1-2 tsp Lemon add 1 to begin with, you can always add more later if required
5 tbsp Pre-Cooked Lentils
250 ml Curry Base
6 pieces Meat, Vegetables, Paneer or Tofu
1/4 cup Fresh/Chopped Coriander

In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils into a mush

Features:
  • Base Gravy
  • Heat 3/5
Cuisine:

Ingredients

Directions

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A very satisfying hot sweet and sour Indian curry made from meat, lentils, chilli and sugar.

This recipe requires Base Gravy and Pre-Cooked Lentil Dhal, Make some first or use our identical Dhansak (made from scratch) version.

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Steps

1
Done

Heat the oil in a pan on a medium heat then add the onions and fenugreek, stir through and cook until the onions befin to brown and soften

2
Done

stir in the ginger and garlic and allow to fry out for around 30 seconds until the strong smell disappears

3
Done

add in the tomato paste, watered down with around 6 tablespoons of water and allow to cook out for around 30 seconds to reduce the bitterness

4
Done

add the mix powder, salt, coriander powder, chilli powder, sugar and lemon juice and stir through well. Allow to cook until the oil starts to separate

5
Done

time for the pre-cooked lentils so add and mix gently to combine

6
Done

pour in half of the heated base gravy, combine well and allow to reduce by half

7
Done

add in your choice of protein, stir through to coat evenly. If using prawns/fish we'll add them later

8
Done

add the rest of the base and combine well

9
Done

finally if using prawns/fish add it now, gently stir and allow to reduce until the sauce reduces and thickens and any meats are cooked through

10
Done

sprinkle with fresh coriander and a slice of lemon

thecurrykid

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Dhansak (From Scratch / Base Free)
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Dhansak (From Scratch / Base Free)
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Shimla Mirch Murgh / Capsicum Chicken (Restaurant Style)

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