Beef Pasanday
is a delicious and flavorful Indian/Pakistani dish made with tender beef slices marinated in a mixture of spices, yogurt, and other ingredients. It is typically cooked slowly to allow the flavors to meld and the meat to become tender. Here's a traditional Beef Pasanday recipe for you to try:
Ingredients:
For marination:
- 1 kg beef, thinly sliced into pasanda cuts (you can use beef sirloin or tenderloin)
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon raw papaya paste (acts as a meat tenderizer)
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For gravy:
- 3 tablespoons ghee or vegetable oil
- 2 large onions, finely sliced
- 2-3 green chilies, slit (adjust according to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1/2 cup tomato puree or finely chopped tomatoes
- 1/2 cup full-fat yogurt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 cup water (adjust as needed)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. In a large bowl, combine all the ingredients for marination: yogurt, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, ground cumin, ground coriander, garam masala, lemon juice, and salt.
2. Add the thinly sliced beef pasanday to the marinade and coat the meat well. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2-3 hours, preferably overnight.
3. Once the beef has marinated, remove it from the refrigerator and let it come to room temperature.
4. In a heavy-bottomed pan or a pressure cooker, heat ghee or vegetable oil over medium heat. Add the finely sliced onions and sauté until they turn golden brown.
5. Add the green chilies and ginger-garlic paste to the onions and cook for another couple of minutes until the raw smell disappears.
6. Now, add the marinated beef pasanday to the pan and cook on medium-high heat, stirring occasionally until the meat is browned.
7. Lower the heat, cover the pan, and let the beef cook in its juices for about 1-2 hours until it becomes tender. If using a pressure cooker, cook for about 20-25 minutes after the first whistle on medium-low heat.
8. Once the beef is tender, add the tomato puree (or chopped tomatoes) and continue to cook for a few more minutes until the tomatoes soften.
9. Stir in the ground coriander, ground cumin, garam masala, and salt. Mix well and cook for another 5 minutes.
10. Finally, add the yogurt and water to the meat, and let it simmer for an additional 10-15 minutes until the gravy thickens and the flavors meld together.
11. Check for seasoning and adjust salt and spices if needed. Garnish with fresh coriander leaves.
Your delicious Beef Pasanday is now ready to be served! Enjoy it with naan, rice, or any Indian bread of your choice.
