This beef pasanda curry recipe is Pakistani style beef fillets or pot fillets, in which thin slices of fillets are cut from the tenderloin, hammer, marinated and cooked in yogurt to make thick curry. It is usually served with naan or roties. Here I am sharing an easy step by step recipe for preparing beef pasanda curry with pictures. This recipe is one of the best recipes for beef.
Pasanda is taken from the Urdu word “pasand”, which means favourite. We usually make Pasanday or parcheys from the tenderest cut of beef called tenderloin. Tenderloin is the King portion of beef cuts. It is lean meat and has the least amount of fats.
Beef fillets all over the world
People usually make them without curry in all over the world. In many countries, people roast beef tenderloin portion of beef fillet after marination as a whole tenderloin muscle. After cooking the beef fillet then, cut it into slices for serving. In Italian cuisine tenderloin muscle is cut from the centre to make fillet steak. The method used for cooking steak is barbeque or frying.
In Asia, especially in the subcontinent, people cook beef fillets with vegetables like ginger, garlic and onions and make thick sauce or gravy. If the sauce is thick, then this is the bhuna pasanda recipe. But if the sauce is runny, then we call it pasanda curry or pasanda ka salan.
That’s interesting, isn’t it?
Variation of pasanda meat
This beef pasanda recipe is a special and popular dish in Pakistan and India. They are pot roast beef fillets. The slices of beef tenderloin are quite thin slices about 5cm. In Pakistan, people also use goat meat which is a mutton saddle to make lamb pasanda recipes and lamb fillets. Chicken breast is also in use to make chicken fillets and chicken pasanda recipes.
Meat ues for making beef pasanda recipe:
We take beef tenderloin muscle and clean it by removing and trimming its fats and thick membranes or covering. Then cut it into thin slices. We call these slices “parchay” in Urdu or “beef parchey”. After slicing or making parchay we use the hammering technique to make them more tender and break tendons.
This will reduce its cooking time but keep the slice intact and juicy. Some people roll these slices before cooking for a good presentation.
History of beef fillets or beef pasanda recipe:
The use of the hammering technique to tenderize meat is prehistoric. It is rooted back in the 31st century. Beef pasanda is a popular dish of Mughal emperors. The use of prime cut of beef, its finest cutting and slow cooking make this dish royal. History is giving its poof around the 12th century in Manasollasa which is a Sanskrit book written by a south Indian king. Some evidence comes from Kayastha kitchen around the 16th century who were courtiers of Mughals emperors of the subcontinent.
Nowadays, it is equally popular in Indian and Pakistani communities. People specially cook this dish on the feast of Eid al-Adha when an ample quantity of meat is available.
Ingredients for preparation of beef pasanda:
We need two sets of ingredients
One set will use in marination and Second will use to make curry.
Ingredients for marination of beef pasandas:
beef undercut thin slices, fillets, parchey: Neat and clean beef undercut. We cut them into thin slices, hammer them one by one from both sides and marinate with salt, ginger-garlic paste, turmeric powder, Red chilli powder, Meat tenderizer/kachri powder, yogurt.
We use yogurt to tenderize meat gently and softly. This will remove the meaty smell from beef too and make the meat soft and juicy to pull apart by hands. Yogurt also normalizes the bitterness of ginger and garlic thus enhancing meat flavour.
Kachri powder is dried wild melon. It is use to tendrize protein. This is little tangy in taste. This powder along with yogurt help meat to tendrize fast and enhances the flavour.
Do not use vinegar in this recipe because it may ruin the shape of fillets or pasanday in the curry.
Ginger-garlic paste is one of the basic ingredient in Pakistani recipes. This give complex flavour to the curries and marinated meat.
Ingredients for pasanda curry:
We use Coconut powder to make rich and creamy texture to curries. It will help in binding spices evenly. Dry roasting will improve its structure and help in easy grinding.
Almonds give a little sweetness and royal taste to your curry. You can skip this ingredient if you don’t have it.
In Pakistani and Indian cooking white Popy seeds use as natural thickening agent. Here we will dry roast first then grind them. Dry roasting will enhance its nutty flavour and also help in easy fine grinding.
Yogurt is also the thickening agent and gives curry a little granular texture while mellowing its spice to make it a little tangy. Always use a thoroughly blended form of yogurt to avoid lumps or cuddling of yogurt protein in curry
Onions make a good combination with the bitterness of ginger and garlic as they have little sweetness in taste. Here we are using two onions chopped to make more gravy or curry. In the roasted form of pasandas, we can Skip this ingredient or use it in less quantity.
Cooking oil is an essential ingredient in cooking especially, in Pakistani and Indian cooking.
I am using Whole spice powder or gram masala for garnishing, spice and aroma along with fresh coriander, ginger, green chillies chopped. You can skip these if you don’t need much spices.
Method of cooking beef pasanda curry Pakistani style:
Marination of beef pasandas
Take beef’s undercut meat, remove all its fats connective tissues, wash with water and dry it thoroughly with a clean towel. Now cut into thin slices. If your butcher is skilful enough to make clean and thin slices then, it’s excellent to buy directly from the butcher. Wash these slices at home and dry them. So that they will not splash you while tenderizing with the hammer.
Preperation of curry
Now grind coconut powder, almonds and poppy seeds in a spice blender to make powder and mix it with yogurt. Add chopped coriander too.
Take oil in a pan and heat on medium flame. Add chopped onion and let it cook until translucent to light brown. The translucent form of onions is a colourless form of onions that first appears during frying. After this onions will start getting their brown colour.
It’s time to add marinated fillet or pasandey in light brown onions. Cook on low flame for 30 min in a covered pan. No need to stir pasandas vigorously and continuously. Let them rest and cook on low heat for 20 min.
Now mix pasandey with yogurt mix and again cook for 20min in a covered pan until the meat gets tenderize and soft but remain intact. You will add water at this stage. Cook until pasandas are soft and tender enough to break easily with hands.
When the gravy is ready with the required consistency then, add some chopped coriander, ginger and green chillies as garnish and whole spice (gram masala) powder. Now Cook for 5 min on low flame.
Beef pasandas are ready. Serve them hot with naan roti or boiled rice.
Beef pasanda recipe | Beef fillet curry recipe Pakistani
Ingrediends for beef fillat marination
- 500 g beef under cut thin slices, fillets, parchey
- 1 tsp salt kosher
- 2 tbsp ginger garlic paste
- ½ tsp tumeric poweder
- 1 tsp Red chilli powder
- ½ tsp Meat tendrizer/kachri powder
- 2 tbsp yogurt
- 2 tvsp coconut powder
- 7-15 p almonds
- 1 tbsp popy seeds
- ¾ cup yogurt
- 2 p onion medium chopped
- ½ cup cooking oil
- ½ tsp Whole spice powder gram masala
- fresh coriander, ginger, green chilies chopped
Prepration of beef fillet
- Take beef undercut meat, remove its fat and cut them into thin slices.
- After cutting into slices or fillet and hammer them from both sides one by one.
- Add salt, Red chilli powder, turmeric powder, ginger garlic paste, meat tendrizer and yogurt.
- Mix all the ingredients, cover them and leave these fillets or parchey for half an hour.
Preperation of curry
- Dry roast coconut powder, almonds and popy seeds in a pan.
- Now grind them in a blender to make powder and mix it with yogurt. Add chopped coriander too.
- Take oil in a pan and heat on medium flame. Add chopped onion and let it cook until translucent to light brown.
- It's time to add marinated fillet or pasandey in light brown onions. Cook on low flame for 30 min in a covered pan.
- Mix pasandey with yogurt mix and again cook for one hour in a covered pan until meat get tendrize and soft but remain intact.
- When gravey is ready with required consistancy add some chopped coriander, ginger and green chillies as garnish and whole spice(gram masala) powder.