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Pasanda Shahi Recipe

Pasanda Shahi is a popular Indian Main
Author :
 
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Main Recipes. You may also want to try Healthy Pulikachal, Best Tomato Rice, Easy Rajwadi Khichdi

Ingredients

  • 1/2 kg - lean Mutton from saddle and leg cut into pasandas
  • 115 gms - Ghee
  • 115 gms - Curd
  • 9 gms - red chillies, powdered
  • 6 gms - coriander seeds, powdered
  • 3 gms - garam masala, powdered
  • 3 gms - cumin seeds, powdered
  • 6 - 2" Cinnamon sticks whole
  • 4 black Cardamoms whole
  • 10 Cloves whole
  • 1.5 gms - Cardamom seeds, powdered
  • 6 gms - ginger, scraped and shredded
  • 6 gms - garlic, scraped and ground
  • 9 gms - dry Figs (sukha anjeer) ground with water
  • 9 gms - Raisins (kismis) ground with water
  • 15 gms - khoya
  • 15 ml - Vinegar
  • 1 pinch Saffron diluted in warm water
  • 1 pinch Asafoetida diluted in water
  • 12 gms - salt
  • How to Make Pasanda Shahi:

    1. Remove all the white membranes from the surface of the meat.
    2. Cut 1.5" thick strips and about 2" squares.
    3. Beat each piece with the back of a knife or wooden hammer, wetting knife or hammer with a little water to avoid sticking, till they are flattened out and fibres are broken.
    4. Mix curd, salt, chillies, coriander seeds, turmeric, cumin seeds, fenugreek leaves, green chillies, ground onions, garlic and ginger into the meat.
    5. Marinate for half an hour.
    6. Heat the ghee and add cardamoms, cloves and cinnamon.
    7. Add sliced onions and fry to a golden brown.
    8. Remove the pan from the fire.
    9. Add meat spreading the pieces flat and evenly.
    10. Add one cup water.
    11. Cover and cook on medium heat.
    12. When tender and very little water remains, put on dim till water dries up and only ghee remains.




     

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