Pasanda is a popular meat Shahi Mughalayi dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
Ingredients of Pasanday
- Pasanday- 500 gm
- Yogurt- 1/2 cup
- Clarified butter- 1/2 cup
- Ginger garlic paste- 1tbsp
- Red chili powder- 1 tbsp
- All spice- 1 tsp
- Coriander powder- 1tbsp
- Black Pepper- 1 tsp
- Cumin -1 tsp
- Green Cardamoms- 2
- Onion fried- 2
- Bay leaves -3
- Cloves -5
- Raw papaya- 1tbsp
- Poppy seeds- 1 tsp
- Coconut powder- 1 tbsp
- Cashews -7
How to Make Pasanday
- Put meat in a bowl and add yogurt, black pepper, raw papaya, ginger garlic paste, chilies, coriander, and salt.
- Mix well and leave for 5 hours.
- Grind fried onion in a grinder with, poppy seeds, coconut and cashew.
- Heat butter in a pan sauté caraway seeds till fragrant.
- Add bay leaves, green cardamoms and cloves in clarified butter sauté them. Add marinated meat cook for 5-6 min.
- When the meat is half done add onion almond paste, all spice cook continuously.
- Cook with lid until the meat is completely tender.
- Remove and serve the Pasadena.
