This takes 1-2 minutes. If it starts to darken lift the pan off the heat. Fry until the seeds become golden brown, then add the onion and salt. To pre-cook chicken, simply simmer it with a bit of curry powder and salt in chicken stock for about 10-15 minutes – until it’s barely cooked. They bring their cooking with them. The sauce with thicken and become darker. If you read the guide to Indian restaurant technique yet, do it now. There are links to the curry base recipe in both the text and notes as well as a link to a description of the whole Indian restaurant curry making process in the post above. I love that. Heat your frying pan (don’t use non-stick) briefly over medium heat. It’s important. They disappear into the sauce but they bring body and smoothness. That’s the great thing about food. This recipe calls for tamarind sauce. The choice is yours. Here I’ve added the pineapple and guess what… I actually quite like it! I then split it and make a fiery hot version by adding more chillies and a mild version. Little bit of history. Pre-cook your meat. That’s actually better depending on your mood. Indian restaurants pre-cook their meat so it’s ready for service. That’s the beauty of history. Do your prep before you get started. Your email address will not be published. Add the oil. I have heard it works but I have never tried. Oh, and put on some old clothes. Tomato puree comes in a toothpaste like tube and is very strong in flavour. Indian restaurant dhansak curry is a great dish. Variety. Tamarind sauce is a sweet sauce based on tamarind. Measure out your ingredients. Won’t be exactly the same but it will be close. In that recipe, I left the pineapple out as I wasn’t a big fan. Hi, do you just use cooked lentils or do you have to make a different dish to add? I use cooked lentils. Spritz a large nonstick saucepan or flame-proof casserole dish with oil and place over a medium-high heat. My guess is this dish started out as a way to stretch a relatively rare and expensive ingredient – meat – with plentiful and cheap lentils. Plan on making this one on a day when you are also making a masoor lentil dahl – just set a few spoonfuls aside. Add a splash of water if too thick. You can add a splash of cream at this point if desired. You are right. Indian restaurant dhansak curry adds a little bit of cooked, pureed lentils for texture. Good Food DealReceive a free Graze box delivered straight to your door. Next I may try a tiny bit more tamarind and add some sugar to get a more “sweet and sour” taste. Try that too. Great idea. I think tomato puree is correct, I tried it as per your recipe and the resulting tomato sauce was exactly like passata. Youâll never find a restaurant version without it- it adds the sweetness that makes this dish so delicious! Stir the sweet This curry always goes down well and I often make an extra large batch. Have all your ingredients prepped and ready to go. If it gets too thick add a bit more curry base. If you are just making one, microwave it to warm it up right before you start cooking. There is no time to fiddle once you get started. People move around. Don’t worry – it will still qualify as Indian restaurant dhansak curry. Use all the oil specified. I don’t like to call out product names if I can avoid it. I suggest stick to paste, passata is way less concentrated and this dish doesn’t need extra fluid. Indian restaurant dhansak curry is adapted from the traditional. This is the critical step. It’s absolutely electric! That’s what makes this fun – getting to super high quality results without spending 3 hours slaving in the kitchen! The sweet and sour notes come from tamarind sauce. I love that you always share such authentic recipes and techniques. Can’t wait to give the vegan version of this curry a try. Maggi makes one that’s pretty commonly available. Add the green chilli, chilli powder, cumin, coriander powder and salt and pepper to taste. Turn the heat down to low. Choose the type of message you'd like to post. Add all other ingredients, stir well, cover and simmer for 40 minutes until thicker and the vegetables are soft. If you don’t want to get tamarind sauce use a bit of sugar and fresh lemon juice. Cooked lentils are the key ingredient in this recipe. In fact I wouldnât buy another take away my wifeâs favourite is the karahi and another favourite of mine. Served with couscous and naan bread. The lentils are cooked until they disintegrate. All rights reserved. The curry can stick here. Dilute the tomato paste with enough water to get to the consistency of passata. The restaurants all tend to stick to a formula for some reason. But close. I stumbled across this fantastic website by accident when I was searching for a recipe for chicken Dhansak and I made it following the instructions and it was the best Indian Dhansak Iâve ever tasted itâs superb so tasty and far better than my local Indian takeaway ,thank you and what a wonderful website and very well detailed and so easy to follow. Absolutely fantastic. Google says tomato paste is tomato puree in the UK. Dhansak my favourite much better than some restaurants and take aways Iâve had. You can buy tamarind concentrate or tamarind paste. That’s hard. This curry works well with chicken, lamb or beef. Add the tamarind sauce to taste. Diversity. The tamarind is a critical part of the dish – I experimented with it to get to the right level of “tart” or “sour” and 1 tsp of tamarind paste (that’s way more concentrated than the tamarind sauce Romain mentions, which I can’t buy here) did the job.