Beef Pasanda Food

PAKISTANI POT ROAST BEEF FILLETS (PASANDAY)

Steps:

• In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
• Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.

BEEF PASANDA

Steps:

• Rub the salt into the meat. In a bowl marinate the meat in the yogurt for 24 hours in the refridgerator.
• In a heavy pan melt the ghee and fry the onions till golden.
• Add the garlic and ginger and all of the spices, stir and cook for 5 mins over low heat.
• Add the meat and the yogurt mix and cook till the meat is tender about 50 minutes.
• Serve with a side dish of curried okra and boiled rice.

BADAM PASANDA

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.

CHICKEN PASANDA

Steps:

• Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
• Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
• Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
• Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
• Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.

BALTI CHICKEN PASANDA

Steps:

• In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
• Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
• In a large deep skillet or wok on medium high heat, add the oil.
• When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
• Next, carefully add the chicken along with the marinade.
• Add the tomato paste and stir well. Add in garam masala and ground almonds.
• Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
• Finish with the cream and garnish with freshly chopped cilantro leaves.
• Serve with fresh naans and fragrant Basmati rice.