Dhansak Sauce
Transform your kitchen into an Indian restaurant with this aromatic dhansak sauce that perfectly balances sweet, sour, and spicy flavors. This traditional Parsi dish sauce combines fragrant spices with tangy tamarind and rich tomatoes, creating the perfect base for lentils and your choice of chicken or lamb.
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Servings: 4
Calories: 85kcal
Equipment
Ingredients
- 2 tbsp oil
- 1 tbsp garlic and ginger paste
- 1/2 tsp turmeric
- 1 tbsp mixed powder
- 1/2 tsp Kashmiri chilli powder
- 3 tbsp tomato paste diluted with 1/2 cup water
- 1 tsp kasoori methi dried fenugreek leaves
- 2 tbsp tamarind sauce
Instructions
- Heat oil in a large pan over medium heat.
- Add garlic and ginger paste and fry for 1-2 minutes until fragrant.
- Add turmeric and mixed powder, stirring constantly for 30 seconds.
- Pour in the diluted tomato paste and Kashmiri chilli powder, mixing well.
- Simmer for 5-7 minutes until the sauce thickens slightly.
- Stir in kasoori methi and tamarind sauce.
- Cook for an additional 2-3 minutes until well combined.
- Taste and adjust seasoning as needed.
Notes
Mixed powder typically contains coriander, cumin, cinnamon, and cardamom - you can make your own blend or use garam masala as substitute
Crush kasoori methi between your palms before adding for maximum flavor release
Add pre-cooked lentils (toor dal or masoor dal work best) and cooked chicken or lamb to make a complete dhansak dish
If sauce becomes too thick, thin with a little water or vegetable stock
Can be made 2-3 days ahead and stored in refrigerator - flavors actually improve with time
For less heat, reduce Kashmiri chilli powder to 1/4 tsp
Fresh tamarind paste can be substituted for tamarind sauce - use 1 tbsp mixed with 1 tbsp warm water
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g