Dhansak masala powder is really just a flavourful curry powder. So although I highly recommend using this dhansak masala powder in a good, traditional lamb dhansak, you could just use it in any bold curry that calls for a mildly spiced curry powder such as a Madras curry powder.
What is Dhansak Masala?
Just like other Indian spice blends such as garam masala, there are thousands of different recipes for dhansak masala. This is one I learned while I was in Mumbai and it works really well.
Dhansak masala is a curry powder that is used in authentic dhansak curries and any other curries that require a good spice mixture that isn't too spicy but still packs a punch. You might also like to try my garam masala, tandoori masala, chaat masala and Madras curry powder recipes. They are all made in the same way. Just the spices that you need to make them are different.
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Why should you make your own dhansak masala?
Good question that I can easily answer for you here. Spice blends are always better when you roast and grind whole spices at home.
When you roast and grind whole spices, their flavour and aroma begins to weaken from day one! Although you can purchase dhansak masala, the powder in the that package could have been ground months prior to when you purchase it.
So if you want to try a good lamb dhansak like it should be, be sure to make your own dhansak masala using my easy recipe.
Ingredients
In the photo below, you will see the ingredients I use to make dhansak masala. Feel free to have a bit of fun and come up with your own combination by adding more or less of each ingredient. Or just follow my recipe. I think it works really well.
- Coriander seeds
- Cumin seeds
- Fenugreek seeds
- Fennel seeds
- Kashmiri chillies
- Black peppercorns
- Cinnamon stick
- Cloves
- Green cardamom pods
- Black cardamom pods
- Indian bay leaf
See recipe card for quantities.
Step by step photographs
As you will see from my step by step photos below, there isn't a lot of work to be done to make an amazing, freshly roasted and ground dhansak masala!
- Step 1: Pour all of the spices into a dry frying pan over a medium heat. Move the spices around so that they toast evenly.
- Step 2: When the spices are warm to the touch and fragrant, transfer them to a plate to cool a little.
- Step 3: Pour the roasted spices into a spice grinder or pestle and mortar and grind to a fine powder.
- Step 4: I prefer my dhansak masala powder to a powder so I grind quite long. How finely you grind your spices is up to you.
- Step 5: Use immediately or store for later in an air-tight container for up to 2 months.
Equipment
A heavy frying pan: A heavy based frying pan is best for roasting spices. Thin based pans can be problematic as they do not always heat up evenly. So if using a thin frying pan, be sure to stir regularly and watch the spices carefully.
A Spatular or Spoon: You will need a spatula or spoon to stir while roasting the spices.
A Spice grinder or pestle and mortar: For grinding the roasted spices. I usually use a spice grinder when making dhansak masala as it's easier. If you have a little time on your hands, a pestle and mortar is also very good.
Airtight containers: If you are making your dhansak masala to use later, be sure to store it in an airtight container. This will help preserve the flavour and aroma.
Storage
Spice blends like this dhansak masala are always best on the day your roast and grind them. After you grind the spices, they begin to deteriorate and the flavour and aroma weakens.
That said, if you store your freshly ground dhansak masala in an airtight container, in a dark location like a cupboard, you should be able to store it for up to 2 months with little loss of flavour.
Top Tip
Don't let the spices smoke! If the spices begin to smoke, get them off the heat immediately. Smoking spices are burning spices and they will taste bitter.
FAQ
Yes. This dhansak recipe makes 3 generous tablespoons which is enough for a dhansak curry that serves 4 to 6. You can double or triple the ingredients if you want to make more curry or if you want to have some dhansak masala on hand.
This is a dhansak masala because it works perfectly in a traditional dhansak curry. Look at the ingredients though and you will see it is a really good curry powder that can be used in any mildly spiced or spicy curry. It a recipe calls for Madras curry powder, you can use this dhansak masala instead.
Related
Looking for other popular homemade spice masalas? Try these:
Dhansak Masala
This is not just dhansak masala but a delicious curry powder that you can add to any mildly spiced or spicy curry.
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 6–8 dried Kashmiri chillies
- 1 tbsp black peppercorns
- 1 stick cinnamon (2-inch)
- 4–5 cloves
- Seeds of 4 green cardamom pods
- Seeds of 2 black cardamom pods
- 1 bay leaf
- Seeds of 2 black cardamoms
Instructions
- Pour all of the whole spices into a dry frying pan over a medium heat.
- Toast the whole spices, stirring regularly until they are warm to the touch and fragrant.
- Transfer the toasted spices to a plate to cool some. Then grind the spices in a spice grinder or pestle and mortar until you have a fine powder.
- Use immediately or store in an airtight container for up to 2 months in a dark location such as a cupboard.
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