- Pasanda
Pasanda is a popular North Indian and Pakistani
meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on theHindi word "pasande," or "the favorite one," which refers to the prime cut of meat traditionally used within.Ingredients and Preparation
Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using
beef ,mutton ,chicken andturkey ; in each case, the process and ingredients remain generally the same.After the meat is cut and flattened, it is placed in a marinade consisting of
yoghurt ,chile powder , and numerousspices and seasonings, which commonly includecumin , peppercorn,cardamom ,garlic , andgaram masala . After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself-onions ,coriander , chillies, and sometimescinnamon and/orblack pepper then fried for 30 minutes to an hour. The dish may be garnished withtomatoes oralmonds (in which case it is known as badaam pasanda). It is often served withwhite rice ornaan bread on the side.Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavor and its connection with the almond, pasanda also refers to a mild curry sauce made with
cream ,coconut milk , andalmonds .Pasanda is spicy and heavily seasoned, but to a lesser extent than for most Indian dishes. As such, it is considered a relatively accessible dish for Westerners, appropriate for use as an introduction to Indian cooking in general.
External links
* [http://www.myindianfoodrecipes.com Pasanda Badam Curry]
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