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Badam Pasanda Recipe

Badam Pasanda is a popular Indian Curries
Author :
 
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 500 gms - Mutton / lamb pasandas
  • For Marinade :
  • 1 cup - Yoghurt
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tsp - kachri
  • 1/2 tsp - Kashmir chilli powder
  • 1/2 tsp - Garam Masala
  • 1 tsp - Coriander leaves paste
  • 1 tsp - Green chillies paste
  • 1.5 tsp - salt
  • For Filling :
  • 1 tbsp - Pistachio
  • 1 tbsp - Raisins
  • 12 - Almonds
  • Coriander leaves for garnish
  • 1 tbsp - clarified Butter
  • 5 - green cardamom, powdered
  • 1/2 cup - onions, grated
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tbsp - desiccated Coconut
  • 12 - Almonds
  • How to Make Badam Pasanda:

    1. Combine all ingredients for the marinade and add meat to it.
    2. Leave to marinate for 5-6 hours or overnight.
    3. Finely chop and then combine all ingredients for the filling. Put aside.
    4. Roast and grind the desiccated coconut and almonds. Put aside.
    5. Lift the pieces from marinade, stuff each with some filling, roll and secure with toothpicks.
    6. Place ghee and cardamom in a dish, mix well and cook covered on 'High' for 1 minute.
    7. Add the pasandas, toss well to coat, and cook covered at 70% for 10 minutes, turning once.
    8. Transfer pasandas out of the dish, and liquid if any.
    9. In the same dish add onions, ginger-garlic paste and mix thoroughly and cook covered on 'High' for 5 minutes, stirring once.
    10. Add almond mixture, remaining marinade and liquid of the pasandas.
    11. Mix well and place the pasandas in it.
    12. The liquid should cover 3/4 of the pasandas.
    13. Add some hot water if required.
    14. Cook covered at 70% for 15 minutes, turning once.
    15. Serve garnished with the coriander leaves.



     

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