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Proper Parsi Dhansak

Proper Parsi Dhansak

  • 3simple
  • Pipe inversed
  • 10mins
A deliciously comforting and earthy curry made with both lentils and vegetables in the base, along with proper Parsi spices. Perfect with lamb, chicken, vegetables, prawns or paneer.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Mild
Hand my spice story

Dhansak is a much-loved Parsi dish. The Parsi people came to India from Persia and brought with them their own food and culture. Over the years their food was influenced by Indian ingredients and spices, mostly from Gujarat.

A proper dhansak is a complex balance of flavours of the more typical curry ingredients - onions, tomatoes, ginger and garlic. Where it goes off on a Parsi tangent is the addition of lentils and vegetables, which are cooked down into the sauce to create a fabulous and different curry experience. It is a unique and distinctive curry that much of India soon came to love. Most Parsis would add red meat into the curry, but many others add a mix of vegetables, chicken, paneer and even prawns into it. It is delicious in all its guises.

Home made meals stamp


Anjum’s Top Tips

Cut the meat, paneer and/or vegetables into generous pieces.

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end , or remove them with a spoon before serving

Heat 1 tsp of oil in a pan, add the spices and follow 10 seconds later with the meat, paneer and/or vegetables. Brown lightly for 2-3 minutes

Add the contents of the base sauce and simmer for 2 minutes

Stir in the main sauce and simmer for 3-5 minutes or until the meat is cooked through

OUR PERFECT Proper Parsi Dhansak

Use these handy tips to customise your dish:

For real flavour, add browned diced leg of lamb or skinned chicken joints along with a good splash of water. Cover and cook over a low heat until the meat is cooked through around 11/4 hours for lamb or 45 minutes for chicken joints,

Vegetarians can experiment with many different vegetables, including eggplant, potatoes, sweet potato, pumpkin, spinach and even eggs

Finish with some crispy fried onions, coriander and a squeeze of lemon juice.


Water, Pumpkin, Cooked Lentils[Lentils (Pigeon pea, Red Lentil), Water], Onion, Aubergine, Ginger, Sunflower Oil, Ground and whole Spices, Tomato Paste, Sugar, Garlic, Salt, Coriander Powder, Tamarind, Rice Flour, Turmeric Powder, MUSTARD SEEDS

For allergens see ingredients in BOLD



PER 100g
ENERGY 311kJ/74kcal
FAT 2.7g
of which saturates 0.3g
of which sugars 2.5g
FIBRE 1.6g
SALT 1.0g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Star anise
    Star anise for sweet anise warmth
  • Dry fenugreek leaves
    Dry fenugreek leaves for savory aroma
Testimonial Image
Quotes heading
Just wanted to say that I made a vegetarian curry today using your Proper Parsi Dhansak sauce - and it was fantastic! I was fed up with jars that tasted nothing like restaurant-standard meals. I came across your packs yesterday, made it today, and was so pleased I had to contact you
- Patsy from the UK

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