Pasanday has its roots in Mughal cuisine, which flourished in the Indian subcontinent during the Mughal Empire from the early 16th to the mid-19th century. The Mughals were known for their sophisticated and richly flavored dishes, combining Persian, Indian, and Central Asian culinary traditions. The term "pasanday" comes from the Urdu word "pasand," meaning "favorite," reflecting the dish's popularity among the nobility. It was traditionally prepared using the finest cuts of meat, marinated in a blend of yogurt and spices to tenderize and infuse it with rich flavors. The marination process and use of aromatic spices are characteristic of Mughal cooking, aiming to enhance the taste and tenderness of the meat. Over time, pasanday evolved to include variations using different meats such as beef, lamb, and chicken. It spread beyond the royal kitchens to become a beloved dish in everyday South Asian cuisine. Today, pasanday remains a testament to the culinary legacy of the Mughal era, enjoyed in both Pakistan and India for its exquisite taste and historical significance.
Ingredients:
Beef cut into thin slices 600gms
Fried Onion 1cup
Oil 1/2cup
Ginger Garlic Paste 2tbs
Salt 1tsp
Red Chili 1tsp
Garam Masala 1/2tsp
Turmeric 1/2tsp
Coriander Powder 1tsp
Yoghurt 1/2cup
Almonds 10
Coconut Powder 1tbs
Poppy Seeds 1tbs
Red Chili Flakes 1tsp
Water 2cups
Coriander Fresh 2tbs
Green Chilies Whole 2