A quicker cooking beef/mutton recipe that has smoky spices and the creaminess of yoghurt!
Some foods elicit a visceral response and surprisingly (to me) Pasanday are one of them. My mother's Mirch Pasanday aside Pasanday were not a dish that spoke to me. I learnt to make this version when I was in my teens and it was a chore. It gave me little joy to cook or eat. Now the adult me just adores them - I love the way the deep smoky spices mix, love the tender enough for roti meat, love mixing pieces with my daal and eating them - all of it. I especially love that this Pasanday Recipe is made in the Instant Pot which means its such a quick cook.
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.
7-Step Pasanday: Stove Top and Instant Pot
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 OR let it simmer stovetop on slow for 30 minutes and check.
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
EASY Pasanday Recipe - Instant Pot & Stove Top
Equipment
- instant pot (see notes for stove top instructions)
Ingredients
- 1 lb beef or mutton pasanday
- ⅓ cup neutral cooking oil
- 4-6 black peppers
- 2-3 whole cloves
- 1 inch cinnamon stick
- 1 black cardamom (bari illaichi)
- 1 onion, diced
- ¾ inch piece of ginger - grated (or 1 rounded tsp of ginger paste)
- 6 cloves crushed/minced garlic (or 1 rounded tsp garlic paste)
- ½-3/4 tsp salt
- ¾ tsp coriander powder
- ½ tsp red chili flakes
- ½ tsp red chili powder (cayenne)
- ¼ tsp turmeric powder
- 1 tsp garam masala
- ½ cup yogurt, whipped, room temperature
Instructions
- Heat the oil in your Instant Pot on Saute, Normal heat.
- When it shimmers add the cinnamon, cloves, whole black pepper, and cardamom, saute for 30 seconds and when aromatic add the onions
- Saute the onions stirring occasionally until the edges turn golden brown
- Then add your ginger and garlic, saute for a minute
- Now add the meat followed by the spices (salt, chili powder, chili flakes, garam masala, coriander powder, turmeric)
- Saute stirring frequently until all the meat changes color
- Now add a cup and a half of hot water, stir and set the instant pot on manual for 8 minutes OR add 2 cups of hot water and simmer on low for 30.
- Quick release when done and check for tenderness, if your meat isn't as soft as you would like you can simmer it for a little longer otherwise turn on the saute mode to dry up the masala. For stove top, do the same.
- When the oil rises to the top then turn the Instant Pot or stove off and gradually add your yogurt
- The yogurt will cook in the residual heat, stir gently to combine, taste, adjust seasoning and serve.
Notes
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Unknown says
Tried this recipe today after craving pasanday for weeks! It’s a great recipe; exactly like the pasanday I’ve had growing up in Karachi. Thank you!!!
Sarah Mir says
that is absolutely wonderful to hear! thank you so so much for the review!
Amna says
Hi I have been making this recipe for quite sometime and it turns out delicious every time! Thank you for such a great recipe! I was wondering if I could try this recipe with stewing beef as well? Would the instant pot directions be the same in this case?
Sarah Mir says
HI Amna! I am so rso glad to hear it! You can absolutely make this with stewing beef - itll give you kharay masalay ka gosht vibes! In terms of the time stewing beef usually requies 1-1 1/3 cup of water per pound and the time becomes 20 minutes for a quick release and I think it's 16 for a natural release. Let me know how it goes!
Zk says
You have turmeric on the directive but not in the ingredients
Sarah Mir says
Hi! You are absolutely right! I just edited it - thank you for commenting and letting me know!
Sabira Jaffer says
This recipe was so easy to make and tasted amazing! Thanks!
sarahjmir@gmail.com says
Thank you Sabira!!!!