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Microwaved Badam Pasanda Recipe

Microwaved Badam Pasanda is a popular Indian Curries
Author :
 
On :
Monday, 7 August, 2017
Category :
Festive Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Microwave Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 500 g - mutton/lamb
  • Marinade: 1 cup - yogurt
  • 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)
  • salt to taste
  • Filling: 1 tbsp - Pistachio
  • 1 tbsp - Raisins
  • 12 - Almonds
  • Coriander leaves for garnishing
  • 1 tbsp - clarified Butter
  • 5 - green Cardamoms (powdered)
  • 1/2 cup - Onions (grated)
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tbsp - desiccated Coconut
  • How to Make Microwaved Badam Pasanda:

    1. Mix all the ingredients for the marinade and add the meat to it.
    2. Leave it to marinate for 5-6 hours or overnight.
    3. To prepare the filling, finely chop and mix all the ingredients and keep aside.
    4. Roast and grind the desiccated coconut and almonds and put aside.
    5. Lift the pieces of meat from the marinade, make deep incisions in them, stuff the filling and secure with toothpicks.
    6. Put clarified butter and cardamom in a dish, mix well, cover and cook at HIGH for 1 min.
    7. Add the meat pieces, toss well to coat, cover and cook at 70% for 10 mins, turning once.
    8. Transfer the pasandas, and liquid if any, out of the dish.
    9. In the same dish, add onions, ginger paste and garlic paste, mix thoroughly, cover and cook at HIGH for 5 mins, stirring once.
    10. Add the coconut-almond mixture, remaining marinade and liquid of the pasandas, mix well and place the pasandas in it.
    11. The liquid should cover 3/4 of the pasandas.
    12. Add some hot water if required.
    13. Cover and cook at 70% for 15 mins, turning once.
    14. Garnish with coriander leaves and serve.




     

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