I made this Parsi Dhanshak Masala at home following a recipe posted on a food group.

Dhanshak Masala
Dhanshak Masala

I have this fascination for making all masalas at home and when I saw this detailed recipe for Parsi Dhanshak Masala by Jenifer Petigara Mistry in a food group back in 2014, I had saved it to make it “soon”. Now more than 1/2 a decade later, I got around to making it. All because my friend Hetal gave me the recipe for Dhanshak and I wanted to make that at home.

Coming back to this recipe, it takes a while to slow-roast all the spices, but believe you me the result is absolutely worth it.

It took me some more time because of the math involved in scaling down the quantities to make just 1/10 of the quantity. At this reduced scale, some ingredients were just 1 gm in weight. While my kitchen scale has a sensitivity of 1 gm, to be on the safer side, I weighted out 5 gms and then apportioned the ingredient into 5 parts to get the portion I wanted. The engineer in me had some fun at this exercise. 😀

Here I am posting Jenifer’s recipe as is. Thank you, Jenifer, for giving me the permission to post the recipe on my blog.

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Recipe for Parsi Dhanshak Masala

Parsi Dhanshak Masala: Recipe by Jenifer Pettigara Mistry

As with all Indian Masalas, this recipe for Parsi Dhanshak Masala just needs a lot of love and patience to make. You have to slow roast each individual ingredient and that takes time. But believe you me, the result is a Dhanshak Masala that is aromatic and has a wonderful depth of flavour.
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Prep Time 10 mins
Cook Time 45 mins
Cooling Time 30 mins
Cuisine Indian, Parsi
  • Kadhai
  • Spoon or Spatula
  • Grinder
  • 500 g Coriander Seeds
  • 250 g Cumin Seeds
  • 10 g Cinnamon
  • 10 g Cloves
  • 20 g Black Cardamom
  • 20 g Star Anise
  • 30 g Black Pepper
  • 20 g Dagar Phool (Stone Flower Or Patthar Ke Phool)
  • 20 g Bay Leaf
  • 20 g Red Chillies
  • 20 g Poppy Seeds
  • 20 g Fennel Seeds
  • 20 g Shah Jeera (Caraway Seeds)
  • 20 g Fenugreek Seeds
  • 1 Nutmeg
  • 10 g Nag Kesar
  • Castor oil (See Notes)
  • Over low flame, heat a kadhai. Keep the flame low so that you can slow roast the ingredients.
  • Dry roast each individual ingredient separately till aromatic and to the point that they just start to change colour.
  • As each ingredient is roasted, transfer to a plate.
  • Let all the roasted ingredients cool.
  • Grind the roasted and cooled ingredients to a powder.
  • Store in an air-tight bottle.
I made a scaled down version of this recipe (just 1/10 of the quantity) for immediate use. However, if you are using these proportions to make a large batch, then use a little oil when roasting the methi seeds and the chillies.
Jenifer’s Tip: We use castor oil as it helps store the masala for longer time.
Keyword Dhana-Jeeru Masala, Dhanshak Masala
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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