This pasanday is a typical meat dish in Pakistan. A blend of fragrant spices and yogurt are used to marinade the beef, giving it an excellent flavor. Pita or naan, a Pakistani flatbread, should be served hot.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 1 cup plain yogurt
- 2 teaspoons salt
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon ginger garlic paste
- ½ teaspoon ground black cumin
- ½ teaspoon ground cloves
- ¼ teaspoon ground turmeric
- 2 pounds round steak, cut into pieces
- ¾ cup vegetable oil
- 1 medium onion, thinly sliced
- 1 ½ tablespoons lemon juice
- 1 bunch fresh cilantro, for garnish
- 4 fresh green chilies, for garnish
Instructions
- Combine yogurt, salt, red pepper flakes, ginger garlic paste, cumin, cloves, and turmeric in a medium bowl. Mix in beef until evenly coated. Set aside for 15 minutes.
- Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon onion and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
- Pour in lemon juice and simmer for 10 minutes.
- Garnish with cilantro, green chiles, and reserved fried onion.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 687 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I had this filed under roasts so I used a chuck roast, but next time will probably use some inexpensive cut of steak. I think it would be better to have extra of the yogurt sauce to serve with the garnishes,
Frequent go to entertaining dish or family dinner. The receipe is great! I experiment with different cuts of meat and their preperation to find ways to make it a little more tender but the flavor is always something to look forward to.
Cut the meat as thin as possible. Could not find black cumin, so used regular cumin. Served with Naan. Delicious.
This is a family favorite. I have been making it from this recipe for a long time now and we get cravings for this wonderful recipe! You can add more spice if you do roast, I like to have a roast I marinate it with all the dry spices then add more to the yogurt sauce to taste and we eat it on pita Naan from Allrecipes!
This dish is great! Be careful to not over cook the meat or keep it very low temperature for a more extended period of time. The flavor is wonderful. Has been very well enjoyed by both family and guests, and I will absolutely be making this again, frequently, in the future. (plus it’s fairly inexpensive and easy, bonus!)
Listening to other users worried about toughness, I tried using cube steak instead of beef cubes or stew meat. I also added a dash of cardamom to the marinade, and added mixed peppers to the onion. I suppose you could add a can of beer to the pot liquid. Not exactly a Pakistani thing but might make a good addition. The cube steak was still a little tough. Perhaps cooking in a pressure cooker or marinating overnight might make a difference. I will try that next time.
This was very good! The only thing I did differently was to cook two green chilies with the onions. Then, I just added a little cornstarch to thicken the gravy up a little. I would also reduce the oil by about half next time.
Was not a fan. The meat was tough on the outside and chewy not a lot of flavour. Not my thing
My husband is Indian so I’m always on the lookout for an Indian or Pakistani dish that isn’t too difficult to make. My husband actually loves this dish!! The only thing I do differently is cook it in a pressure cooker, makes the meat so tender!! Very simple and flavorful dish!
This recipe was great! I’ve made haleem and nihari before but I’ve never made pasanday. This recipe was great — I did not expect to find an authentic Pasanday recipe on allrecipes, and it was so easy too. I did make some changes BUT I don’t think the original recipe really needed it — I added 2 tablespoons of vinegar in the marinade and skipped lemon juice at the end. Also added a few more spices to the marinade: added one green cardamom pod, 4 black peppercorns, 1 teaspoon garam masala, 1 very small cinnamon stick, 2 tablespoon chickpea flour (besan), 1/2 teaspoon white cumin. Garnished in the end with lemon wedges, cilantro, julienned ginger, and green chili slices. Served with naan. Delicious!
Wonderful! Made this for friends a week ago and they are still raving about it.
It was good…It would be better I think with pork or chicken though 🙂 but fam still all liked it
Yeah
My husband is Pakistani. His family came over for a visit and I made this for dinner. They were amazed that I could make such an authentic Pakistani dish and they loved it. I thought we would have leftovers for lunch but everyone kept going back for more till it was all gone. So flavorful and the meat was so tender. I made it with basmati rice. I will definitely make this again it was delicious!
Too much salt and too much oil even though I cut back on the oil by about 1/4 cup. Not alot of flavor either even though I used fresh garlic and ginger(doubled it). The meat was nice and tender though.
this was really great
LOVE THIS DISH!!!!! GREAT FOR A DINNER PARTY.
This was wonderful!! I’ve never cooked beef like this before, but i will most definitely be making it this was again. I didn’t have the crushed red pepper or ginger garlic paste, so instead i used 1/2 tsp. cayenne pepper, 1 tsp. fresh minced garlic, and 1/2 tsp. ground ginger. This had a beautiful flavor and cilantro as garnish only enhanced my taste experience 🙂
So flavorful! Next time I will only use 1 tsp. of salt, and I will add 1 Tbsp. flour to thicken the sauce. Otherwise, it was perfect!
Even better the next day! I will try marinating it longer next time. Good level of heat and the lemon helps “lift” the flavours a bit. Just made it this week and the hubby said we need to have again soon!
I made this with a pretty cheap cut of beef, so I sliced it extremely thinly while it was thawing. Marinated it overnight – cut back a little on the cloves, and added a lot more ginger/garlic paste. Served it over basmati rice with paratha. Very good! Thanks!