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Since long I wanted to make a very famous Parsi dish Chicken Dhansak but I do not have any access to the main authentic spice , the Jaan of this dish at my place Gurgaon. So it was always on my list to try. When I read a post on some patsy masalas from Jenifer Petigara Mistry in a group, I immediately thought to give it a try. Though I didn’t get dagarphool and nagkesar even then this masala tastes superb. I used it in my Dhansak and my son instantly fall in love with this delicacy. The parsis often called it dhana -jeeru masala and use it in almost all non veg dishes.
Coriander seeds 200 gm
Cumin seeds 100 gm
Shahjeera 1 tbsp
Cinnamon 4 long sticks
Cloves 20 pieces
Black pepper 1tbsp
Fennel seeds 1tbsp
Black cardamom 6
Bay leaf 6
Fenugreek seeds 1 tsp
Poppy seeds 1tbsp
Red chillies whole 12
Star anise 5
Nutmeg grated 1/2
First lightly roast the fenugreek seeds in little oil, Jenifer mentioned castor oil but I was not sure about its taste so I used saffola, and put aside. Then roast the red chillies and put aside too.Now roast coriander seeds, cumin seeds, and all other ingredients. Remove and keep aside to cool and then grind together. Please ensure that you do not over fry or over roast any ingredient. Keep in an airtight jar.

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