sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Parsi Dhansak Masala (hot)

Parsi Dhansak Masala (Hot)
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...


Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......


Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Parsi Dhansak Masala (hot) Recipe, How To Make Parsi Dhansak Masala (hot) Recipe

How to makeParsi Dhansak Masala (Hot)?How to cookParsi Dhansak Masala (Hot)?Learn the recipeParsi Dhansak Masala (Hot)by vahchef.For all recipes visit

About Recipe

How to make Parsi Dhansak Masala (Hot)

(2 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Parsi Dhansak Masala (Hot)
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 11, 2016

Ingredients used in Parsi Dhansak Masala (Hot)
• Chilies - 5-10 numbers.
• Cinnamon sticks - 2 numbers.
• Bay leaves - 3 numbers.
• Cumin seeds - 1 1/2 tablespoons.
• Coriander seeds - 2 tablespoons.
• Green or black cardamom - 1 tablespoons.
• Black peppercorns - 2 teaspoons.
• Cloves - 1/2 teaspoons.
• Fenugreek seeds - 1 teaspoons.
• Black mustard seeds - 1 teaspoons.
• Mace - 1/2 tablespoons.
• Ground turmeric - 1/2 tablespoons.
The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months. General Directions: If chilies are used remove seeds from chilies. Dry roast the whole spices over a medium heat until the darken, stirring often to prevent scorching. Cool then grind into a powder. Dry roast any fresh leaves for a few minutes. Grind then add to mixture along with any powdered spices.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter