Beef pasande

Name: Beef pasande
Cuisine: Pakistani
Ingredients: 1 kg beef pasande; 2 tbsp ginger garlic paste; 1 tsp white zeera powder; 1/2 tsp haldi; 1 tsp salt; 1 cup oil; 5 onions; 4 tbsp ginger garlic paste; 2 tbsp zeera; 1/2 tbsp zeera powder; 1 tbsp haldi; 6 choti elaichi; 8-10 black pepper whole; 1.5 inch dalchini; 2 laung; 2 black cardamom; 3 tbsp coriander powder; 3 tbsp red chilli powder; 1 cup yoghurt; 1/2 cup Fresh coriander; 5 eggs; Oil for frying

Nasreen Abdullah @cook_19749868

This is an old family recipe. Beef pasande rolled with eggs in a gravy. Photo illustrations are of chicken pasande. Chicken pasande follow a different recipe and require a lesser cooking time. #memonladieslounge
#desimeal

Nasreen Abdullah @cook_19749868

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Ingredients

Ingredients for marinade
1 kgbeef pasande
2 tbspginger garlic paste
1 tspwhite zeera powder
1/2 tsphaldi
1 tspsalt
Ingredients for gravy
1 cupoil
5onions
4 tbspginger garlic paste
2 tbspzeera
1/2 tbspzeera powder
1 tbsphaldi
6choti elaichi
8-10black pepper whole
1.5 inchdalchini
2laung
2black cardamom
3 tbspcoriander powder
3 tbspred chilli powder
1 cupyoghurt
1/2 cupFresh coriander
For eggs
5eggs
Oil for frying

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Steps

1

Marinate beef with ginger garlic paste, haldi and salt. Keep for 1 hour.
2

In one cup oil, fry onions till brown
3

Beat eggs individually and fry one by one
4

Roll beef pasande with eggs and tie with a thread.
5

Add ginger garlic paste, haldi, all whole garam masala, zeera powder, 1 tsp salt and rolled pasande to the brown onion pot.
6

Add one cup water and mix on high heat for 4-5 minutes
7

Put 8 cups water and let it cook on low-medium heat for an hour
8

Add dhaniya powder, red chilli powder and yoghurt and mix on high flame.
9

Add 4 cups water and let it cook until the consistency is right.
10

Now remove thread from the pasande and cut in pieces.
11

Add them back to the gravy and cook for 5 minutes.
12

When oil starts to surface, add fresh coriander leaves and turn off the flame.
13

Serve with rice, nan or sheermal.