Pasanda Badam Curry Food
BADAM PASANDA
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
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 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
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
PASANDA BADAM CURRY
Categories Lamb
Number Of Ingredients 19
Steps:
- Beat the meat with a meat mallet to flatten it to 1/4 inch thickness, then cut into thin slices (about 1 1/2 inches long and 1/2 inch wide). Put the ginger, garlic, green chillies and yoghurt into an electric liquidizer or food processor and blend until smooth. Melt the ghee or butter over medium heat and fry the onions until they are lightly browned, 6-8 minutes. Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat to low, stir and fry for 2-3 minutes. Add the meat and fry it over high heat for 3-4 minutes or until it changes colour. Add about 2 tbsp of the liquidized ingredients and cook for 1-2 minutes stirring frequently. Repeat this process until all the yoghurt mixture is used up. Now fry the meat over medium heat for 4-5 minutes, stirring frequently. When the fat begins to seep through the thick spice paste and floats on the surface, add the water, bring to the boil, cover the pan and simmer until the meat is tender - about 60 minutes - stirring occasionally. Add the salt, cream and ground almonds and let it simmer without the lid for 5-6 minutes. Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle paprika on top.
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- Preparing the necessary ingredients before making the Pasanda curry. Cut the chicken breast into required sized and place in a bowl. You can use boneless chicken or breast for best results. set aside.
- Into a small frying pan add the almonds(1/4 cup) and toast them for 1-2 minutes over low-medium fire. Once the almonds cool, add them to the spice grinder, pulse until you have a powdery consistency to the almonds. Wipe down the same spice grinder and add peppercorns(2 tsp) and coriander seeds(1 and 1/2 tbs). Pulse to grind them into a coarse powder. Add the crushed coriander+pepper powder, turmeric(1 tsp), red chillie powder(1 tsp), garam masala(1 tsp, add 1/2 more if needed), plain yogurt(1/4 cup). Set aside or refrigerate for 1 hour or more. the marinated chicken should also be at room temp before it’s added to the pasanda curry sauce. For this reason, make sure the meat is removed from the refrigerator at least 1 hour before cooking time. Chop the tomatoes and puree or you can simply chop the tomatoes into smaller pieces. set aside.
- HOW TO MAKETHE ALMONDCURRY SAUCEFOR THE PASANDA. Place a large cooking pan over low fire. Heat a pan and then add oil or ghee(2 tbs), onion(1 large sliced fine), cinnamon(2″ piece), ginger-garlic paste(1 tbs), cardamom(3). Cook until onions are soft and slightly turn brown, avoid burning the spiced as you do this over a low-medium fire. Add the pureed or finely chopped tomatoes into the cooking onions and spices. Combine and cook for 2-3 minutes. Reduce fire to low and add the powdered almond to the cooking ingredients. Stir and make sure the almond powder does not stick to the pan. the almond powder tends to settle in the bottom if not stirred regularly. Once you cook the almond/badam powder into the tomato curry, the result would be a thick paste-like consistency. Add the chicken parts which should be at room temperature into to the almond curry sauce. Maintaining low flame and continue to cook the chicken curry with the almond sauce.
- Again make sure to stir as the almond powder tends to stick to the bottom of the pan. If you feel the chicken needs more time to cook without the curry sauce burning. Add 1/3 cup water and continue to cook. Make sure to taste the curry and season with salt as needed. Once cooked, transfer to a serving bowl, garnish with a few slivers of almond and coriander leaves. Serve warm
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