• ditzndatz

Beef Pasanda

Collect it:

• 1/2 kg beef, cleaned and washed

• 1/2 tsp turmeric

• 2 tbsp red chillie powder

• 2 tsp ginger garlic paste

• 1 tbsp coriander powder

• 1/2 cup beaten curd

• 1 cup fried onions, ground dry

without water – not too fine

• Salt to taste

• 1 tbsp Oil

• Water as required

Masala to grind

• 10 almonds (*)

• 4-5 cloves (*)

• 5 green cardamom (seeds) (*)

• 1/2 inch cinnamon (*)

• 10 black peppercorns (*)

• 1 tsp cumin seeds (*)

• 1 tbsp poppy seeds

Make it:

When you go to the butcher ask him to cut the beef in pasanda cut. The name of the cut comes from the Urdu word ‘pasand’ which means preference or liking. Basically it is meat cut into thin flat slices!

In a pan, on medium flame, roast all the ingredients marked (*) listed in the ‘Masala to grind’. Roasting enhances the flavour of the spices. When the spices are nearly done add the poppy seeds and turn off the flame. Continue roasting. Let the spices cool. Grind to a fine powder (without water).

Add the ground masala, turmeric, red chillie powder, ginger-garlic paste and salt to taste to the meat. Mix well, coating each slice with the masala. Marinate it for 30 minutes minimum.

Heat 1 tbsp oil in a pressure cooker and sear the meat for 2 or 3 minutes. Add coriander powder. Continue to sear the meat. Add beaten curd. Sauté till the oil separates from the meat. Add 1/2 cup of water. Pressure cook the meat for 3 whistles and then on low flame for 15 minutes. Turn off the flame.

Once the cooker depressurizes, open the cooker, turn on the flame and add the ground fried onions, check for salt. Let it cook.

You may want to add a little water. The gravy should be not too thick, not too thin. Turn off the flame and serve hot.

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