Mutton Pasanda/Pasanday

Name: Mutton Pasanda/Pasanday
Total time: 2400 s
Yield: 7 servings
Cuisine: Indian
Ingredients: 700 gm Mutton bone in; 2 tbsp Ginger Garlic Green Chilli paste; 1 tsp Salt; 1/2 tsp Turmeric powder; 2 tsp Kashmiri Red Chilli powder; 1/2 tsp Garam Masala; 2-3 tbsp roasted Poppy Seeds; 10-12 Almonds; 2-3 sliced and fried Onions; 2-3 whole Green Chillies; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 400 gm Curd; 4 tbsp Oil

ZMA @zesty5

#cookpadindia
#Eidspecial
#Hyderabadicuisine
#newrecipe
A popular side dish from the City of Nawabs that is made with boneless Mutton, Curd, and spices. Basically it is done without a pressure cooker for a more authentic taste and flavour. But as it is time consuming, it can be made in a pressure cooker as per one's convenience just as i did. Slow cooking is the secret behind this amazing side dish from the city that goes well with Naans and even Baghara Khana. Anyhow pressure cooking it does not make it less flavourful and aromatic by any means. This time for an innovative twist or a change, i have used Lamb bone-in and have only used a few Almonds and Poppy Seeds for this creamy dish.

Basically the masala paste is made up of roasted Dry Coconut, Peanuts, Poppy Seeds, Charoli Seeds, Almonds and Cashewnuts. But in this particular dish that iam sharing here today has only two ingredients from the list as mentioned for the masala paste.

Try this delicious gravy with spices and Curd along with the selected nuts that render it a royal touch and a class unsurpassed.

Eid ul Adha Mubarak!

Enjoy Cooking with Zeen!

Try this delicious gravy with spices and Curd along with the selected nuts that render it a royal touch and a class unsurpassed.

Eid ul Adha Mubarak!

Enjoy Cooking with Zeen!

ZMA @zesty5

Try this delicious gravy with spices and Curd along with the selected nuts that render it a royal touch and a class unsurpassed.

Eid ul Adha Mubarak!

Enjoy Cooking with Zeen!

Try this delicious gravy with spices and Curd along with the selected nuts that render it a royal touch and a class unsurpassed.

Eid ul Adha Mubarak!

Enjoy Cooking with Zeen!

Saved

Ingredients

35-40 minutes

7 servings

700 gmMutton bone in
2 tbspGinger Garlic Green Chilli paste
1 tspSalt
1/2 tspTurmeric powder
2 tspKashmiri Red Chilli powder
1/2 tspGaram Masala
2-3 tbsproasted Poppy Seeds
10-12Almonds
2-3sliced and fried Onions
2-3whole Green Chillies
1small bunch chopped Coriander Leaves
1small bunch chopped Mint Leaves
400 gmCurd
4 tbspOil

Saved

Steps

35-40 minutes

1

Wash and clean the mutton at first. Add in ginger garlic paste, red chilli powder, garam masala salt and turmeric to it. Mix well and keep it aside for an hour. This minimum marination is quite important.

Hyderabadi Pasinde
2

Meanwhile grind roasted poppy seeds, almonds and fried onions to a smooth paste. Add this to the beaten curd and mix well.
3

Heat oil in a pressure cooker and add the marinated mutton to it. Pressure cook for 6 whistles or as required. After the pressure settles down, open the lid and add the masala paste to it along with the slit green chillies.
4

Mix well and sauté until the raw smell disappears completely. Do it on a low heat. Add hot water as required to adjust the consistency as per one's liking. Also adjust salt at this point.
5

Simmer until done. I did not add any water to it as the onions and curd both add to the water content in this gravy. Garnish with freshly chopped coriander leaves. Also sprinkle a little of garam masala on top as well.
6

Serve hot with naans, bagara chawal, plain rice, vegetable pulao etc. And relish it with any simple salad of your choice. Enjoy!

Linked Recipes

Saved

Made this recipe? Share a Cooksnap!

Let ZMA know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

Send your Cooksnap

Learn more about Cooksnaps

Saved

ZMA @zesty5

on July 05, 2023 04:32

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.