Pasanday

See below for recipe

Pasanday means favorite in Urdu. It is a Mughal dish now native to Pakistan. This dish belongs to Karachi, Hyderabad, and is served as Parchay in Punjab. Pasanday is basically beeffillet flattened into strips and marinated with spices and yogurt. It is cooked for 3 to 4 hours. It is served hot with slices of onions, lemon, and green coriander. It can be eaten with puri or chapati. This dish will make you lick off your fingers.

Country / Pakistan
State / Sindh
City / Karachi
Recipe / Traditional

Pasanday – Recipe

Adapted by Muhammad Raees

Yields 4 servings

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

• 1 lb. beef or mutton pasanday (thinly sliced meat)
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp papaya paste (or meat tenderizer powder)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp red chili powder
• Salt, to taste
• 1/4 cup oil
• 1 large onion, finely chopped
• 2 tbsp tomato paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp red chili powder
• Salt, to taste
• Chopped cilantro, for garnish

Instructions

1. In a large bowl, mix the yogurt, ginger-garlic paste, papaya paste (or meat tenderizer powder), cumin powder, coriander powder, garam masala powder, red chili powder, and salt until well combined.
2. Add the thinly sliced pasanday to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Heat oil in a large pan and add the chopped onion. Sauté until the onion turns translucent.
4. Add the tomato paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
5. Add the marinated pasanday to the pan and cook for 15-20 minutes, stirring occasionally, until the meat is tender and cooked.
6. Garnish with chopped cilantro and serve hot with rice or naan. Enjoy your delicious pasanday!

For more recipes, visit www.worldchefs.org/news