Pasanday:

The marinated meat strips are roasted in a pot called Pasanday. Pasanday is South Asian cuisine made with thinly sliced Beef or mutton marinated with aromatic spices and yoghurt, cooked in a heavy bottom pan for 45-60 minutes until tender and roasted.

Pasanday

Interesting Facts About Pasanday:

cuisine: south Asian
Course: Main course
Pasanday:
Pasanday, the popular south Asian cuisine, roasted beef or mutton in a pot is served at special occasions and celebrations. Pasanday
can make different variations and adaptations that are appearing in restaurants and cooking recipes globally.
Pasanday is served with naan, chapati and rice, Raita is served as a side dish with Pasanday.

How to make Pasanday:

Pro-Tips:

Tenderloins Meat

For best results select the part of mutton or Beef tenderloin also called undercut,it is cut from the rib endorsement and undone sirloin the loin muscle food on each side of cow's vertebral column. It is tender and juicy. This part of meat is best for making pasandy. Cut the tenderloin meat into 3×3 inch and ⅛ inch strips, pound them with a kitchen hammer. Pounding is a quick and easy way to tenderise the meat, and also has the advantage of flattening the meat, which allows cooking more quickly and more evenly and preserving the juices will produce a more tender pasanday.
Pasanday
Use fresh yoghurt and for marination,fresh yoghurt tastes fresh and the curd is less sour, which makes the curry taste amazing.avoid to use the stale yoghurt, stale yoghurt smells bad and is also very sour which reduces the taste and aroma of the masala.
Fresh Yogurt
Use fresh grind spices. Roast the spices at a low flame to enhance aroma before ground.
Fresh spices
Use raw papaya as meat tenderizer, make sure the colour of papaya is light yellow, don't use green papaya, it is bitter in taste.
Marinate the meat overnight for best results, the spices properly absorb in the meat.

RECIPE:

Marination time: 2-3 hours,
Cooking time: 45- 60 minutes
Total Time : 4 hours
Serving: 4 people

Ingredients :

Ingredients for masala :

1 teaspoon red chilli powder
1 teaspoon Kashmiri mirch powder
½ teaspoons turmeric powder
1 teaspoon peppercorn
2 teaspoon coriander seeds
1 teaspoonCumin seeds
1 teaspoons cloves
1 teaspoon green cardamom
2 teaspoons poppy seeds
2 teaspoons desiccated coconut
1 tablespoon roasted chickpeas
1 inch of cinnamon stick
2 tablespoons of cream
Salt to taste
1/2 cup oil, ghee(purified butter)

For Marination :

Meat Slices

1kg Beef/mutton (boneless)
3-4 tablespoon pasanday masala
1 cup yoghourt
1 tablespoon ginger garlic paste
1 teaspoon raw Papaya paste
Tempering (baghar)
2 cloves of Garlic cloves
1 tablespoon oil/ghee

Directions :

Preparation:

Cut the meat into 3×3 inch slices or strips, they are ⅛ inch thin, pound the meat pieces slightly with a kitchen hammer now Marinate the pasanday:
In a large bowl, add yoghurt, ginger garlic paste, Papaya paste, salt and pasanday Masala. Now add the pasanday in the marinade and keep the marinated Pasanday in the refrigerator for two hours or overnight .

How to Cook pasanday :

In a pan, heat 1⁄2 cup cooking oil, add the sliced onion, cook until light golden brown, remove the onion from the oil and grind it. Now in this remaining oil, cook the marinated pasanday on low flame, until golden brown in colour and the meat is tender, you can add 1/2 cup water.
When the water is dried and pasanday completely tender, add the onion paste,roasted chickpeas powder, desiccated coconut powder , and cream, cover the lid and cook for 5 minutes. Sprinkle garam masala powder and green cardamom powder.

Tempering or baghar:

Heat the oil, add the sliced garlic. When the garlic turns light brown, pour the tempered oil over the top of the dish (pasanday).
Garnish with fresh cilantro and lemon halves.
Garnishing:
Garnished with fresh cilantro, onions and lemon wedges.
Serving
Pasanday is often served with a side dish of raita yoghurt sauce mixed with chopped cilantro and green chilli paste.

Pasanday Curry

Nutritional Information:

Protein	50-60 grams.
Fat	40-50 grams
Carbohydrates	20-25 grams
Fibres	10-12 grams
Vitamins	Variable amounts
Minerals	Variable amounts

The ingredients listed are rich in various nutrients, including:

Proteins	Beef/mutton	Yogurt	Chickpeas
Fibres	Poppy seeds	Desiccated coconut	Chickpeas
Healthy fats	Oil/ghee	Desiccated coconut	Nutmeg	Cloves	Cardamom
Vitamins	Vitamin C green cardamom	Vitamin B6 chickpeas
Minerals	Cooper Cumin Seeds, Coriander seeds	Potassium Coconut , Yoghourt	Zinc Beef/mutton, chickpeas	Iron Beef/mutton, chickpeas
Antioxidants	Turmeric,	Red chilli powder	Coriander seeds	Cumin seeds, cinnamon stick
Anti-inflammatory compounds	Ginger	Garlic	Cinnamon stick
Probiotics	Yogurt

Conclusion :

Pasanday are marinated meat strips roasted in a pot, it is South Asian cuisine adopted from royal Kitchen recipes.

Frequently Asked Questions :

Q: What is Pasanday?

Answer :Pasanday is thinly sliced meat (Beef or mutton) that is marinated in a mixture of spices, yoghurt and lemon juice, then roasted in a pan.

Q: What is the meaning of the word pasanday ?

Answer :The name pasanday comes from the Persian language word “pasand”, meaning" favourite" or “liked”.

Q: Where does Pasanday originate ?

Answer: Pasanday originates from South Asian cuisine,and one of royal kitchen recipes.

Q: What is Pasanday served with?

Answer: Pasanday is typically served with naan, chapati(bread) and rice.

Q:What are the side dishes served with pasanday?

Answer: Raita, onion cucumbers, tomatoes sliced best combination of pasanday.

Q: What are variations of pasanday recipe?

Answer:Pasanday can make different variations and adaptations that are appearing in restaurants and cooking recipes globally.

How To Make Pasanday Recipe