Best 4 Beef Pasanday Recipes

Beef Pasanday is a classic dish that originated in the Awadhi cuisine of India. It is a delectable stew of beef cooked with a rich and flavorful gravy. This dish is a perfect combination of spices and herbs that blend together to create a tantalizing taste. The beef is marinated in a mixture of yogurt, ginger-garlic paste, and a variety of aromatic spices. It is then cooked slowly in a pot with a blend of onions, tomatoes, and green chilies. The result is a succulent and tender beef dish that is sure to tantalize your taste buds. Whether you are a seasoned chef or a novice cook, this article will provide you with all the necessary information to create a delicious and authentic Beef Pasanday.

Let's cook with our recipes!

PAKISTANI POT ROAST BEEF FILLETS (PASANDAY)

Pakistani Pot Roast Beef Fillets (Pasanday) image

This beef is marinated with the mixture of flavorful spices with yogurt, which gives the beef an exceptional flavor. This is one of a Pakistani common meat dish. Serve hot with pita or Pakistani flat bread (Naan).

Provided by SRECIPE

Categories World Cuisine Recipes Asian Pakistani

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup plain yogurt
1 teaspoon ginger garlic paste
2 teaspoons crushed red pepper flakes
½ teaspoon ground black cumin
½ teaspoon ground cloves
¼ teaspoon ground turmeric
2 teaspoons salt
2 pounds round steak, cut into pieces
¾ cup vegetable oil
1 medium onion, thinly sliced
1 ½ tablespoons lemon juice
1 bunch fresh cilantro, for garnish
4 fresh green chilies, for garnish

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.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 6.7 g, Cholesterol 71 mg, Fat 31.8 g, Fiber 1.1 g, Protein 26.9 g, SaturatedFat 7.7 g, Sodium 687 mg, Sugar 4.1 g

BEEF PASANDAY

Beef Pasanday image

Make and share this Beef Pasanday recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup plain yogurt
1 teaspoon ginger-garlic paste
2 teaspoons crushed red pepper flakes
1/2 teaspoon ground black cumin
1/2 teaspoon ground cloves
1/4 teaspoon ground turmeric
2 teaspoons salt
2 lbs round steaks, cut into small cubes
3/4 cup vegetable oil
1 medium onion, thinly sliced
1 1/2 tablespoons lemon juice
1 bunch fresh cilantro, for garnish
4 fresh green chilies, for garnish

Steps:

In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Refrigerate for 4 hours.
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. Serve hot with naan or chapati.

Nutrition Facts : Calories 460.7, Fat 36.1, SaturatedFat 8.6, Cholesterol 86.8, Sodium 674.1, Carbohydrate 8.8, Fiber 2.1, Sugar 3.8, Protein 26.4

BEEF PASANDA

Beef Pasanda image

A dish from pakistan. The beef is tenderised by marinating in yogurt, the yogurt is also used as a cooking sauce. This is my daughters favourite curry. Siniah, my cook, taught me to cook this and it is wonderful.

Provided by Brian Holley

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb beef, in 1-inch cubes
1 1/2 teaspoons salt
1/2 pint yogurt
8 ounces ghee
2 onions, sliced
2 ounces fresh ginger
4 garlic cloves, finely chopped
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon ground red chili pepper
2 teaspoons paprika
1/2 teaspoon ground cumin
2 teaspoons turmeric

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.

Nutrition Facts : Calories 1351.8, Fat 140, SaturatedFat 70.2, Cholesterol 266.5, Sodium 942.4, Carbohydrate 13.6, Fiber 2.4, Sugar 5.6, Protein 13.1

BEEF PASANDAY RECIPE

Beef Pasanday Recipe image

Made from the finest cut of meat, this 16th Century Mughal Court favorite, Beef Pasanday Recipe, is definitely one to try!

Provided by Nosheen Babar

Categories Main Course

Time 16h30m

Number Of Ingredients 28

Ingredients

1 tsp peppercorn
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp cloves
1 tsp green cardamom ((about 10 pieces))
2 inch cinnamon stick
10 dried red chilies
2 tbsp poppy seeds
2 tsp salt ((Adjust to taste))
½ tsp turmeric
2 tsp red chili powder ((Adjust to taste))
1 cup plain full fat yogurt
2 tsp lemon juice
2 tsp vinegar
1 tbsp ginger paste
1 tbsp garlic paste
Masala per recipe above
2 lb beef tenderloin strips ((SEE NOTES))
marinade per recipe above
½ cup oil
2 onions
1 tbsp garlic
1 tbsp ginger
2 cup water
½ inch piece ginger
½ cup cilantro
4 serrano chillies

Steps:

Dry roast all the whole spices for a few minutes, just till you can smell a nutty aroma. Be careful not to over roast them or else the curry will have a burnt taste.
Cool slightly and grind to a powder using a spice grinder.
Add in all the powdered spices and mix well.
Beat the yogurt, lemon juice, vinegar, garlic, ginger and pasanda masala to prepare the marinade.
The beef tenderloin should be cut into very thin strips, about 3 x 6 inches long (SEE NOTES)
Using a mallet pound the beef to help tenderize it (SEE NOTES)
Marinate it overnight using the prepared marinade.
The next morning, remove the meat strips from the marinade (reserving the marinade for later) heat about 1/4 cup of the oil and lightly brown the meat on both sides.
*Slice the green chilies for the garnish lengthwise and saute in the remaining oil and set aside for the garnish
Dice the two onions and saute in the remaining 1/4 cup oil till it's well browned.
Add the garlic and ginger paste and saute for a few minutes.
Add the remaining marinade and 1 cup water and bring to a boil.
cook for about 20 minutes and then blend using an immersion blender or regular blender.
add the liquid back to the pot with an additional cup of water and the strips of meat and bring to a boil.
Reduce the heat to a simmer, cover the pot with foil to seal well and slow cook for 2-4 hours till the meat is tender enough to seperate with a fork.
Turn the flame on high to dry all the excess liquid so you're left with a thick dry gravy that just coats the meat.
garnish with the sauteed chilies, ginger and cilantro and serve with fresh, hot naan

Nutrition Facts : ServingSize 1 g, Calories 524 kcal, Carbohydrate 14 g, Protein 24 g, Fat 42 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 83 mg, Sodium 747 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 26 g

Tips:

Choose the right cut of beef. A good choice for pasanday is a chuck roast or a flank steak. These cuts are tough, but they become tender when braised or stewed.
Marinate the beef. Marinating the beef in a mixture of yogurt, spices, and herbs helps to tenderize it and infuse it with flavor.
Brown the beef before braising. Browning the beef in a pan over high heat helps to develop its flavor and create a nice crust.
Use a flavorful braising liquid. The braising liquid is what gives pasanday its rich flavor. A good choice for a braising liquid is a combination of beef broth, tomatoes, onions, and spices.
Cook the pasanday until the beef is tender. The beef should be cooked until it is fall-apart tender. This can take several hours, depending on the cut of beef you are using.
Serve the pasanday with rice or naan. Pasanday is traditionally served with rice or naan. You can also serve it with vegetables or a salad.

Conclusion:

Beef pasanday is a delicious and flavorful dish that is perfect for a special occasion. It is easy to make, and the results are sure to impress your guests. So next time you are looking for a new recipe to try, give beef pasanday a try. You won't be disappointed.