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.