These hyderabadi style mirch pasanday are quick cooking and full flavored thanks to a simple spice mix that flavours the meat and the chilies.
I am often asked, based on recipes like these pasanday and khatti daal if my family is from Hyderabad. We are not. However, like many 'mohajir' families who emigrated from India to Pakistan we have different culinary strands woven into our identity.
These mirch pasanday, a recipe I learnt as a teenager, are an easy favorite of mine and unlike the headier, intense smoky classic pasanday have a light almost summery palate that makes them immense kid friendly (despite the chilies).
Selecting them Chilies
The green chillies I use for these mirch pasanday are the Pakistani kind that I seem to be able to easily find in stores in the GTA (Greater Toronto Area). They are like a punchier shisito. You can use anything you are comfortable with stuffing, except jalapenos. With their thicker skin they are harder to work with for this purpose.
I have even done this dish with the intensely fiery scotch bonnets, but may I suggest that if you use them that you scrape the seeds out first!
Making a Meal of it
Ready?
Mirch Pasanday. Matar Pulao. Sabzi Raita. BAM!
Made this recipe? Rate it below! Would love to hear from you!
Mirch Pasanday (Pasanday with Stuffed Chilies)
Ingredients
- 1 lb beef pasanday/
- 2 medium sized onions
- ½ tsp salt
stuffed chillies
- 10-12 green chillies
- 2.5 tsp cumin seeds
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- ¾ tsp turmeric powder
- 1.5 tsp salt
- neutral vegetable oil for cooking
- half a lemon
Instructions
- Cut your beef fillet into wide strips - 2-3 inches wide.
- Roughly chop onions
- Put beef, onions, and salt in a heavy pot or a pressure cooker (follow manufacturer directions), add 2.5 cups hot water, mix well and cook covered till tender.
- Add more water if the meat starts to stick.
- Once the meat is tender then crank up the heat to dry up the water.
- While the meat is cooking combine all the spices and dry roast them in a frying pan on medium heat till fragrant.
- Use a small knife to slit the side of the chillies and a small spoon to fill the chillies, reserve the leftover spice mix for later
- Heat ¼ cup oil in a frying pan and cook the chillies stirring occasionally till they get tender and blistery.
- Remove the chillies with a slotted spoon, pour the hot oil over the pasandas and add in half of what's left of your spice mix.
- Cook on medium high heat for 5 minutes. The pasandas will darken and start to look cooked. Taste and adjust seasoning with more spice mix if needed.
- Add the stuffed chillies and gently mix them in. Cook on low heat for 5 minutes.
- Squeeze lemon juice over and eat with some naan or roti. If you have extra spice mix leftover you can save it to stuff chilies another time or use it for cooking any curry.
Notes
Scidra says
Hi Sara! This recipe looks amazing . I’m a huge fan of your blog and follow many recipes so JazakAllah khair. What meat should I get and from where? I’m also in Canada ❤️
sarahjmir@gmail.com says
Hi Scidra!!! thank you so much for your kind words! My butcher usually does these with me, but otherwise you can ask for tenderloin! Hope you like it!
Sara says
Hello! Just wanted to know which cut of beef should one use for this recipe? Thanks!
sarahjmir@gmail.com says
Hi Sara! In Pakistan we asked for undercut which is basically tenderloin! It works with tougher cuts too though since you cook it low and slow
Bushra Osmani says
I have to admit, I've been shamelessly cooking off this blog for a while now but have been too lazy to post a review. This recipe caught my eye a few times, but I always looked it over and thought it looked too simple and straightforward and didn't have that much in it, so was probably bland and not worth it. But boy was I wrong! This was AMAZING! Don't be fooled by how easy it is, it is unbelievable! My husband (who is extremely fussy when it comes to my cooking) absolutely loved it and so did I! Will definitely be saving this and making this regularly now.
Thank you Sarah for saving my life!!! Your recipes are so easy to follow and so yummy, its a good change from my typical everyday recipes!
lots of love xxx
sarahjmir@gmail.com says
man you just know how to make my day/month/year - thank you so so much for giving this a shot and i am THRILLED to bits that you tried it and liked it!!! sending SO much love your way!
This Cake is Desi says
Pasanday can cure any kind of mood.
sarahjmir@gmail.com says
so true!
Shumaila says
Sarah, this looks great. We don't get beef at home since the husband doesn't eat it, but I would love to try it. And as for bad days- we all have our share, just hang in there- it always gets better.
sarahjmir@gmail.com says
Thanks so much for your kind words and support Shumaila! It means a lot since I am a long time fan of your blog!
Asiya says
This looks sooooo good!!!! I thought the mirchis were jalapenos from the picture. I've never seen mirchis this big, only seen thai chillies and the longer kind (but they aren't as wide as yours). Pinning this to try soon!