Pasanda is a popular meat dish from the Subcontinent, notably Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word “pasande” meaning “favorite”, which refers to the prime cut of meat traditionally used within.
Ingredients
- Beef Pasanday 1 kg (Pounded well)
- Oil ¾ Cup (additional 1 tbsp if required in end)
- Salt 1 tsp or to taste
- Black Pepper crushed 1 tsp
- Red Chillies crushed 1 tsp
- Red Chilli Powder 1 tsp
- Yogurt ¼ cup
- Ginger Garlic Paste 4 tbsp
- Onion 1 sliced
- Green chilies paste 2-3
- Water 6-7 cups
- Chopped Coriander to Garnish
Recipe
- Wash pasanday and pound them well with steak hammer.
- Add oil in a pan, add onions and fry till translucent. Add ginger garlic paste and fry with onion.
- Add Beef and fry until it changes color then add crushed Black pepper, Crushed Red Chillies, Red Chilli Powder and fry till beef is half/rare done.
- Add water and salt and cover the pan.
- Check timely if water getting dry.
- When water is ¼ left add whisked yogurt in pan and cover again. Yogurt will leave its water. (and if you think pasanday need more water to tenderize you can adjust and add more water accordingly)
- Once water is hardly left, keep stirring Pasandays well so it leaves the oil. (you can add 1tbsp oil for finishing)
Garnish with Coriander
