Pasanda (Restaurant Style)
a creamy, mildly spiced curry

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Pasanda (Restaurant Style)

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

Pasanda, also spelt passanda is a mild dish, very similar to Korma cooked with fresh slices of meat.

  • Base Gravy
  • Heat 1/5




Pasanda, also spelt passanda is a mild dish, very similar to Korma cooked with fresh slices of meat.

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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


Heat the oil in a pan and add the cassia bark, cardamom pods and onion and fry on medium until golden.


add the garlic and fry for a further 30-60 seconds until the bitterness has disappeared


add the pepper, cumin, coriander, mix powder, coconut powder, ground almonds and sugar. Stir well adding a little of the base gravy if it's looking too dry or appearing to stick / burn.


add the meat, coat and fry for a couple of minutes adding a little base gravy if it's looking too dry.


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


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


Jalfrezi (Restaurant Style)
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Jalfrezi (Restaurant Style)
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2 Comments Hide Comments

Any suggestions for from scratch if I don’t have the curry base? Thanks in advance – have made the korma twice now!

Hi Matt, just uploaded to hope it helps.

This is all you need to add to any of my recipes to make them from scratch rather than with base gravy, just make sure the onions are finely grated and are cooked gently first to allow them to turn to mush like the base gravy would have:

1 small onion (grated)
Salt 1/4 tsp
Oil 1 tbsp
Coriander powder 1/4 tsp
cumin powder 1/4 tsp
turmeric powder 1/4 tsp
sugar 1/4 tsp
tomato puree 1 tsp
water 250ml

If you’re really bored this is what’s in 1 serving of base gravy but I just use what is above and it’s perfect 🙂

62.5g Onion
1/12 Carrot
8g White Cabbage
1/12 Green Pepper
8.33g Potato
1/4 tsp Garlic
1/4 tsp Ginger
1/4 tsp All Purpose Seasoning
12.5ml Vegetable Oil
1/4 tsp Coriander (Powder)
1/4 tsp Cumin (Powder)
1/4 tsp Turmeric Powder
6.25g Coconut (Block)
1/4 tsp Sugar
1/4 tsp Garam Masala
1/4 tsp Tomato Paste
16.67g Tinned Tomatoes
0.17 litres Water

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