Pasanda Recipe

Pasanda Recipe is a scrumptious gravy primarily based totally on curry. This is a completely flavorful and highly spiced dish made with, poppy seeds, fried onion, coconuts, and yogurt primarily based totally on gravy. Try my conventional Hyderabadi pasanda recipe with step-by-step images and instructions. However, a little rice recipesJeera rice recipe (Cumin Rice Recipe),Hyderabadi Bagara Rice (Bagara Chawal)will combination your dish.

What is Pasanda?

To make the handiest and the best pasanda instruction. Pasanda is essentially skinny fillets of beef. The gravy is slow-cooked and thick, consistent. Pasanda contains a pretty victimization aromatic ingredients like roast whole spices and recent ginger, garlic paste.

More About Hyderabadi Pasanda Recipe

The superb thing about Hyderabadi Pasanda Recipe is that you can, I have added poppy seeds. It is the best gravy-based, and they say the secret component to get the real Hyderabadi flavor is khaskhas. The flavors of this dish recipe come from freshly whole spices.

What is poppy seeds called in Urdu?

Poppy seeds are small, white, and kidney-shaped seeds of poppy seeds are popularly referred to as khaskhas within the Urdu language.

Component

How To Make Pasanda Recipe

Step-By-Step Photos

Roasting

Wash the poppy seeds 2 times in water until stone remove and the water runs clean. Transfer the wash poppy seeds to a pot and roast the poppy seeds on low flame, stirring intervals.

The poppy seeds change color. This takes about, 3 minutes on low flame. Once the poppy seeds are roasted well, eliminate them and put them away.

In the same pot, coconuts, stir continuously while roasting the coconuts until it becomes golden.

Then add whole spices to the similar pot and dry roast the whole spices on a medium flame, stirring often, until aroma comes out.

Put all the roasted ingredients on a plate and set aside.

Put 1 cup of cooking oil into a cooking pot, when it turns slightly hot, add sliced 1 large size onion and fry till becomes golden in color.

When the onion is golden take out the onion into the hot oil and set it aside.

In the leftover oil add fresh 1 tablespoon of ginger, 1 tablespoon of garlic paste, and sauté on a low flame until the raw smell of ginger, garlic goes away.

Add the1 kg meat, fry them well until color changes. It takes about 2 minutes, keep stirring so that the meat does not stick to the bottom of the pot.

Add a few spices like,

• 2 Tablespoons Red chili powder
• 1 Teaspoon Turmeric powder
• 1 Teaspoon Salt

Sauté the masala until it turns to coat the meat, and you will see oil separates on the sides of the pot.

Add 2 cups of water, stir well cover and cook on low flame until meat is cooked and tenderized. It takes about 25-30 minutes. Depending on the sizes of meat, cook time increases and decrease.

Meanwhile, add the roasted ingredients and fried onion to a grinder jar. Pour 1/2 cup water, blend to a very thick paste.

After 30 minutes, check the meat is tender liquid is dried out and the oil separates on the side of the pot.

Add the prepared paste and mix well.

You will see, oil isolates on the edges and top of the pot.

Now add beaten 1 cup yogurt and mix very well.

Cook for 1 minute on medium flame until you see oil on top of the gravy.

Add 1 cup of water and mix well.

You will see bubbling from the top, mix well and add sliced green chili and sprinkle coriander and mint leaves cover and cook for 10 minutes on low flame. Consistency can be made thick to thin as your choice. Switch off the flame, pasanda ready.

Serve beef pasanda with naan.

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Pasanda Recipe

Pasanda Recipe is a delicious gravy based curry. This is a very flavorful and spicy dish made with, poppy seeds, fried onion, coconuts, and yogurt based gravy.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course curry recipes

Cuisine hyderbadi cuisine

Servings 5 people

Calories 878 kcal

Ingredients

  

• 1 Kg Meat beef Thin strips
• 1 Cup Yogurt
• 1/2 Cup Poppy seeds
• 1 Whole Coconuts Cut into cubes
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Large Onion Sliced
• 1/2 Bunch Mint Leaves
• 1/2 Bunch Coriander leaves
• 4-6 Green chili Cut into slit
• 2 Tbsp Red chili powder
• 1 Tsp Turmeric powder
• 1/2 Tsp Salt According to your taste
• 4 Bay leaf
• 4 Green cardamom
• 2 Black cardamom
• 6 Cloves
• 2 Cinnamon stick 2 inches
• 12 Black pepper corns
• 1 Cup Cooking oil
• 3 Cups Regular Water
• 1 Star anise

Instructions

 

How To Make Pasanda Recipe

Roasting

• Wash the poppy seeds 2 times in water til stone remove and water runs clean. Transfer the wash poppy seeds to a pot and roast the poppy seeds on low flame, stir intervals.
• The poppy seeds change color. This takes about, 3 minutes on low flame. Once the poppy seeds are roast well, remove them and set aside.
• In the same pot, coconuts, stir continuously while roasting the coconuts until it becomes golden.
• Then add whole spices to the similar pot and dry roast the whole spices on a medium flame, stirring often, until aroma comes out.
• Put all the roasted ingredients in a plate and set aside.

Cook Pasanda

• Put 1 cup of cooking oil to a cooking pot, when it turns slightly hot, add sliced 1 large size onion and fry til become a golden in color.
• When the onion are golden and take out the onion into the hot oil and set aside.
• In the leftover oil add fresh 1 tablespoon of ginger, 1 tablespoon of garlic paste and sauté on a low flame until the raw smell of ginger, garlic goes away.
• Add the1 kg meat, fry them well until color change. It takes about 2 minutes, keep stirring, so that the meat do not stick to the bottom of the pot.
• Add few spices like,2 Tablespoons Red chili powder,1 Teaspoon Turmeric powder,1/2 Teaspoon Salt.
• Sauté the masala until it turn coat the meat, and you will see an oil separates on the sides of the pot.
• Add a 2 cup of water, stir well and cover and cook on low flame until meat is cooked and tenderized. It takes about 25-30 minutes. Depend on the sizes of meat, cook time increase and decrease.
• Meanwhile, add the roasted ingredients and fried onion to a grinder jar. Pour 1/2 cup water, blend to a very thick paste.
• After 30 minutes, check the meat is tender and liquid is dries out and oil separates on the side of the pot.
• Add prepare paste and mix well.
• You will see, oil isolates on the edges and top of the pot.
• Now add beated 1 cup yogurt and mix very well.
• Cook for 1 minutes on medium flame until you see an oil on top of the gravy.
• Add 1 cup of water and mix well.
• You will see a bubbling from the top, mix well and add sliced green chili and sprinkle coriander and mint leaves cover and cook for 10 minutes on low flame. Consistency can be made thick to thin as your choice.
• Switch off the flame, pasinday ready.
• Serve beef pasanda with naan.

Keyword beef pasanday, hyderbadi pasanda, pasanda recipe, pasanday recipe

Poppy Seeds (Khaskhas) Benefits

• Rich measure of healthful fiber in poppy seeds, it helps in decreasing cholesterol, which also decreases the danger of coronary heart infections.
• Poppy seeds are wealthy in fiber, which improves and reinforces the stomach related framework.
• Poppy seeds are extreme in calcium, which is a mineral that the body needs to keep up with solid bones.