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.
Equipment
- Kadhai
- Spoon or Spatula
- Grinder
Ingredients
- 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)
Instructions
- 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.
Notes
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.