Badam Pasanda Food

BADAM PASANDA

Badam Pasanda image

This is a truly superb SUPERB curry, very much in the top league. The use of yogurt, cream, and ground almonds combine wonderfully with the spices to make a medium hot dish. You'll cook this time and time again.

Provided by Brian Holley

Categories Curries

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs lamb
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 fresh green chilies, chopped
5 tablespoons plain yogurt
2 ounces butter
2 large onions, sliced
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
8 fluid ounces water
1 teaspoon salt
1/4 pint fresh single cream
4 tablespoons ground almonds
1 teaspoon garam masala
1/2 teaspoon paprika

Steps:

Cut the meat into thin strips about 1 1/2 inches long.
In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
Add the meat and fry till it changes colour 3 minutes.
Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
Serve with the paprika sprinkled over the dish.

Nutrition Facts : Calories 603.2, Fat 44, SaturatedFat 21, Cholesterol 172.8, Sodium 784.6, Carbohydrate 16.3, Fiber 3.6, Sugar 6, Protein 36.5

CHICKEN PASANDA

Chicken Pasanda image

Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that's packed full of flavour.

Provided by Michelle Minnaar

Categories Curry

Time 30m

Number Of Ingredients 10

Ingredients

30g (6 tbsp) flaked almonds
30ml (2 tbsp) vegetable oil
120g (1 cup) ground almonds
45ml (3 tbsp) brown sugar
750ml (3 cups) curry base sauce
30 sultanas
1kg (2lbs) chicken thighs, deboned, skinless and cut into bite-sized chunks
150g (¾ cup) creamed coconut, cut into thin slices
125ml (½ cup) single cream
7.5ml (½ tbsp) garam masala

Steps:

Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
Heat the oil in the same saucepan.
When it starts to sizzle, add the ground almonds and sugar.
Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
Add the creamed coconut and stir until it's melted into the sauce.
Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
Pour in the single cream and add the garam masala.
Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!

Nutrition Facts : Calories 2220 calories, Sugar 92.8 g, Sodium 2494.9 mg, Fat 87.6 g, SaturatedFat 59.7 g, TransFat 0.1 g, Carbohydrate 172.6 g, Fiber 20.6 g, Protein 23.4 g, Cholesterol 35.3 mg

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