Pasanda Recipe
Pasanda is a very popular dish in India and Pakistan. But as a Bangladeshi, I never heard of it before today. So everything I learned about the dish is from the internet and the taste test.
Like many of this region’s cuisines, pasanda comes from the courts of the Mughal emperors. Mughlai cuisines are flavorful dishes that use aromatic spices, tender meats, and intricate cooking techniques to bring out the best taste. And Pasanda is certainly in line with other familiar Mughlai dishes like Chicken Korma, Shami Kabab, Biriyani.
Now the name Pasanda is a variation on the Hindi-Urdu word “pasande” which means “favourite”. But in cooking terms, it refers to the prime cuts of meat that is usually used in the dish. The word “Pasande” originates from the Persian verb Pasandidan.
Cuts like sirloin, tenderloin, or ribeye are the best choices for cooking pasanda. These cuts have the right balance of tenderness and flavor. This makes them ideal for marinating, frying, and slow cooking as required in the Pasanda recipe.
But don’t worry about needing the best cuts of meat. If you’re looking for a more economical option, you can also use beef chuck. But keep in mind it may require a bit more cooking time to become tender. And making Chicken Pasanda is also an option.
During the Mughal Days, Pasanda was made using leg of lamb flattened into strips. Then it was marinated, and fried in a dish with seasoning just like now.
Pakistanis preferred using pot roast beef fillets flattened into strips to make beef Pasanda. In the present day, pasanda meat matters less. As I already mentioned, you can use chicken or even king prawns.
So how to make pasanda is marinating the meat of your choice in a spiced yogurt mixture, then slow-cooking or frying until tender. Be it beef pasanda or chicken pasanda, the process and ingredients remain generally the same.
There are plenty of pasanda recipe, each slightly different from the other.. So saying ours is the best recipe for pasanda would be a bold claim.
But based on my experience with recipes of Moni Dadi, I will say that this is the best recipe for pasanda. Moni Dadi adds her own magic in each of her dishes, and that is true for this one as well.
Moni Dadi’s Pasanda recipe does not have any gravy. It focuses on a careful layering of flavors. The recipe uses minimal yet purposeful ingredients to keep the dish balanced and aromatic, without overpowering the natural taste of the meat.
FAQs
What part of a cow is Pasanda?
Cuts like sirloin, tenderloin, or ribeye are the best choices for cooking pasanda. These cuts have the right balance of tenderness and flavor.
Is pasanda like korma?
No, Pasanda is different from Korma even though they are often compared. Korma is usually made with chicken, but Pasanda generally uses red meat. The flavors are also very different.
Ingredients
- 1.5 lbs 680g beef
- 1 teaspoon black pepper
- 1 tablespoon vinegar
- 1 teaspoon salt
- 2 tablespoons oil
- 2 medium onions sliced
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1/2 cup 120ml water (plus a little extra for boiling meat)
- 1 teaspoon garam masala all spice powder
- 2 tablespoons poppy seeds
Instructions
- Cut into pieces about 4 inches long and ¾ inch thick.
- In a bowl, marinate the meat pieces with 1 teaspoon of black pepper, 1 tablespoon of vinegar, and 1 teaspoon of salt. Let it sit for at least 30 minutes to absorb the flavors.
- Place the marinated meat in a pot with just enough water to cover the bottom (a few tablespoons) and boil until the meat is partially cooked, and the water has mostly evaporated.
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add the partially cooked meat and fry lightly until it starts to brown. Remove the meat from the pan and set aside.
- In the same pan, add the sliced onions and fry until they become golden and soft.
- Add 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, and an additional 1/2 teaspoon of black pepper. Cook for 2–3 minutes until fragrant.
- Return the fried meat to the pan with the onion and spice mixture. Add 1/2 cup (120ml) of water to the pan. Cover and cook on low heat until the meat is fully tender and cooked through, stirring occasionally. This should take about 20–30 minutes.
- Once the meat is cooked, sprinkle 1 teaspoon of garam masala and 2 tablespoons of poppy seeds over the meat. Mix thoroughly to combine all the flavors.
- Serve your delicious Pasanda hot, with your choice of rice or bread. Enjoy the rich and aromatic flavors of this traditional dish.
Notes
