What are Pasanday?
Pasanday are basically very thin fillets of beef. Their thinness means two things 1.) a reduced cooking time 2.) that there’s also this masala coating the surface - so much surface This Pasanday Recipe (and frankly all traditional recipes) will not give you a curry consistency. Instead you will get a drier dish with some masala and while you will most certainly wish there was more doubling down on the onion will alter the taste and texture. Please don’t.
What meat should I buy for Pasanday?
In Pakistan we always asked the butcher for under cut which is the meat from near the spine of the cow. In North America we call it tenderloin. To get the cooking times right though you must make sure your meat is cut into strips - pasanday pieces from desi butchers are roughly 3 to 3.5 inches wide and 8-10 inches long. Traditionally you would cook the whole piece and break in to small chunks with your spoon later but I trim them down in advance.
Seven Simple Steps to Making this Instant Pot Pasanday Recipe
1.) Saute your whole spices 2.) Add a diced onion and cook till the edges are golden 3.) Mix in your ginger and garlic (fresh makes a HUGE difference here!) 4.) Add the meat and the spices, saute till the meat changes colour. 5.) Stir in 1.5 cup of hot water and let the IP do it’s thing for 8 minutes 6.) Quick release, saute to dry extra liquid 7.) Stir in yogurt, adjust seasoning and dig in! Made this recipe? Would love to hear what you think! Rate the recipe by clicking the number of stars you would like to give it right on the recipe card below! Don’t forget to share your recreation with me on instagram @flourandspiceblog PIN this recipe for later!
