Pasanda (made from scratch)
a creamy, mildly spiced curry

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Pasanda (made from scratch)

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Ingredients

Adjust Servings:
1 tablespoon Almond Flakes toasted for decoration
3 tablespoons Oil (Vegetable)
1" Cassia Bark (Cinnamon Stick)
3 Cardamom (Pods)
1/2 medium sliced fine Onion (brown/white)
1 teaspoon Garlic (Paste)
1/4 teaspoon Ground Pepper
3/4 teaspoon Cumin (Powder)
1/2 teaspoon Coriander (Powder)
1/4 teaspoon Salt
1/2 teaspoon Mix Powder / Curry Powder
1/4 teaspoon Turmeric (Powder)
1 teaspoon Tomato (Paste)
2 tablespoons Coconut Milk (Powder)
2 tablespoons Almonds (Ground)
1 tablespoon Sugar
200g thinly sliced Meat - Chicken / Lamb
1 tablespoon Raisins or Saltanas
250 millilitres Water
50g Coconut (Block) approximately 1/4 of the block
100ml Cream (Single)
1/4 cup Coriander (Fresh/Chopped) for decoration only

Pasanda, also spelt passanda is a mild dish, very similar to Korma cooked with fresh slices of meat. This one is made without the use of base gravy.

Features:
  • Heat 1/5
Cuisine:

Ingredients

Directions

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Pasanda, also spelt passanda is a mild dish, very similar to Korma cooked with fresh slices of meat. This one is made without the use of base gravy.

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Steps

1
Done

If you want toasted almonds for decoration start by toasting the almonds in a medium heat pan until they start to go golden and release their fantastic aroma. Transfer to a plate to use for decoration at the end

2
Done

heat the oil in a pan and add the cassia bark, cardamom pods and onion and fry on medium for about 7 minutes until golden

3
Done

add the garlic and fry for a further 30-60 seconds until the bitter smell disappears

4
Done

add the pepper, cumin, coriander, salt, mix powder, turmeric, tomato puree, coconut powder, ground almonds and sugar. Stir well and add 1/4 of the water to ensure it doesn't stick

5
Done

add the meat, coat and fry for a couple of minutes adding a little more water if it's looking dry

6
Done

add the raisins, coconut block and cream. Stir through and allow to simmer for 4-5 minutes until the sauce reaches your desired consistency and the meat is cooked through. You only need to stir if the dish looks like it's about to burn

7
Done

it's fine to add extra water if it's looking a little thick. I would suggest around 50ml at a time

8
Done

serve topped with the toasted almonds and sprinkled with the chopped coriander

Josh

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