Dhansak Curry Powder

Bombay Specials - Bombay Specials


Contributed by Shenaz


3 Medium Bay Leaves /Tejpatta (Dry Cinnamon Leaf)
1 Tablespoon Cardamom Powder
5-10 Medium Chillies, Red Dry
2 Sticks Cinnamon
1/2 Tablespoon Cloves (spice)
2 Tablespoon Coriander/Dhania
1, 1/2 Tablespoon Jeera/Cumin Seeds
1/2 Tablespoon Mace Powder/Javitri
1 Tablespoon Methi - Fenugreek
1 Tablespoon Mustard Seed
2 Tablespoon Pepper Corns
1/2 Tablespoon Turmeric Powder


There are many varieties of this masala and  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 on a tawa or skillet  separately, until the the color turns dark and they let out their aroma, 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.


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