Smokey Pasanday recipe | Behari Pasanday | Beef Pasanday | Easy recipe of Pasanday | How to make Pasanday | Neelo’s kitchen
Pasanday 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 “pasand” meaning “favourite”, which refers to the prime cut of meat traditionally used within.
This beef is marinated with the mixture of flavourful spices with yoghurt, which gives the beef an exceptional flavour. Serve hot with paratha or naan.
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Ingredients:
Beef fillet 1/2 kg
Yogurt 5 tbsp heaped
Papaya paste 2 tbsp
Paprika powder 1 tsp
Red chilli powder 1 tsp or to taste
Ginger garlic paste 1 tbsp
Turmeric 1/2
Onion 2 fried and crushed
Roasted and crushed cumin and coriander 2 tsp
Coconut milk powder 1 tbsp
Poppyseeds (khas khas) 1 tsp
Salt to taste
Lemon juice 1 tbsp
Oil 1 tbsp + 1/2 cup
Roasted Chickpeas ( bhuna hoa chana) 1 tbsp
Cumin seeds 1 tsp
Black pepper corn 1/2 tsp
Clove 3 to 4
Green cardamom 2 black 1
Cinnamon stick 1
Jayful jawtri powder 1/4 tsp
Suggestions:
1. You can use besan instead of roasted chickpeas
2. You can make it with Lamb and Chicken meat too.
3. Marination is must minimum 12 hours.
4. Don’t add too much water otherwise it will be like curry instead of bhuna. Beef will get tender in yogurt water on very low heat, This method is called ( dam per pakana).
5. You can even pressure cook instead of low heat method.
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