Pasanday is an Asian spicy meat gravy. It consists of thin steak slices of beef with a thick and spicy gravy. This dish has an amazing aroma because of its unique spices. Pasanday is usually served with the boiled rice, chapatti and Nan. This is a special dish which is mostly prepared on happy occasions like parties and wedding ceremonies.

Here is our authentic recipe of Pasanday. Please follow the recipe and leave your comments.

Ingredients for the Curry:

Beef Pasanday (Medium Size Thin Steak Slices)                                                    1 Kg

Water to cook                                                                                                                 4 glass

Red Chili Powder                                                                                                            2 tsp

White Cardamom                                                                                                           5-6

Black Cardamom                                                                                                             3-4

Garlic Paste                                                                                                                      1 tsp

Ginger Paste                                                                                                                    1 tsp

Bay Leaves (Tej Patta)                                                                                                   2-3

Fresh Coriander Leaves for Garnishing (Chopped)                                                1 hand full

Oil                                                                                                                                      ½ cup

Salt                                                                                                                                    1 tsp

Cloves                                                                                                                               5-6

Peppercorns                                                                                                                   8-10

Ingredients for the Paste of Mixed Spices:

Coconut (Roasted Crushed)                                                                                          1 tbsp

Almonds (Roasted Finely Crushed)                                                                             1 tbsp

Fried Onion (Golden Brown & Crushed)                                                                    2 tbsp

Yogurt                                                                                                                               250 grams / 1 Cup

Nutmeg (Ground)                                                                                                           ½ tsp

Coriander Seeds (Roasted Crushed)                                                                           2 tbsp

Cumin Seeds (Roasted Crushed)                                                                                  2 tbsp

Cloves (Ground)                                                                                                              3-4

Peppercorns (Ground)                                                                                                  5-6

White Cardamom (Ground)                                                                                          2-3

Black Cardamom (Ground)                                                                                            2

Pasanday Method:

Take a deep wok and put meat in it with 4 glass of water. Add Oil, Salt, Red Chili Powder, White Cardamom, Black Cardamom, Cloves, Peppercorns, Garlic Paste, Ginger Paste and Bay leaves. Cook it on the medium flame until the meat becomes tender and water gets dry. Now take a bowl and add roasted Coconut, Almonds, Fried Onion crushed Coriander Seeds, Cumin Seeds and all dry ground spices (Cloves, White Cardamom, Black Cardamom Peppercorns and Nutmeg) into the Yogurt and mix it well. Now add this paste of mixed spices into the curry and cook it on medium high flame until all the spices mix together and oil gets separate from the curry. Add 1/3 glass of water. It depends on what consistency of the curry you want. Garnish with fresh Coriander Leaves. Serve Hot with Nan or Chapatti.

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