Dhansak (Restaurant Style) – The Curry Kid
Ingredients - 1 tablespoon Vegetable Oil - 1" Cassia Bark (Cinnamon Stick) - 2 teaspoons Garlic Pasteor 2 cloves grated - 1/2 teaspoon Ginger Pasteor 1cm
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thecurrykid.co.uk.
Ingredients
- Vegetable Oil: 1 tablespoon
- Cassia Bark (Cinnamon Stick): 1"
- Garlic Paste: 2 teaspoons
- Ginger Paste: 1/2 teaspoon
- Tomato Paste: 1.5 tablespoon
- Mix Powder / Curry Powder: 2 teaspoons
- Chilli Powder: 1 teaspoon
- Coriander Powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Fenugreek Leaves (Kasoori Methi): 1/4 teaspoon
- Pre-Cooked Lentils: 5 heaped tablespoons
- Curry Base: 250 ml
- Meat / Veg / Paneer: 6 pieces
- Sugar: 2 tablespoons
- Tamarind Sauce (not concentrate or fresh): 2 teaspoons
- Lemon Juice: 1 teaspoon
- Garam Masala Powder: 1/4 teaspoon
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