📝 About This Recipe
Originally a favorite of the Mughal Emperors, Beef Pasanda is the epitome of South Asian luxury, featuring 'pasande' or choice cuts of meat flattened into tender ribbons. This Halal-friendly masterpiece is defined by its velvety sauce made from toasted almonds, yogurt, and aromatic spices that create a mild yet deeply complex flavor profile. What makes this dish truly special is the slow-marination process, which ensures the beef is so tender it practically melts on the tongue, making it a sophisticated centerpiece for any festive gathering.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Beef Top Sirloin or Tenderloin (cut into 2-inch wide steaks, then flattened with a meat mallet)
- 1 cup Greek Yogurt (plain, full-fat and whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 1 tablespoon Raw Papaya Paste (natural tenderizer; include the skin when grinding)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Salt (or to taste)
The Pasanda Paste
- 1/4 cup Blanched Almonds (soaked in warm water for 20 minutes)
- 1/2 cup Fried Onions (Birista) (golden brown and crispy)
- 1 tablespoon Desiccated Coconut (lightly toasted)
The Aromatics & Sauce
- 4 tablespoons Ghee (clarified butter for authentic richness)
- 4 pieces Green Cardamom Pods (slightly cracked)
- 1 inch Cinnamon Stick
- 4 pieces Cloves
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala Powder (use a high-quality blend)
- 1 pinch Saffron Strands (soaked in 2 tablespoons of warm milk)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Slivered Almonds (toasted)
👨🍳 Instructions
-
1
Prepare the beef by cutting it into thin, wide fillets. Use a meat mallet to pound the pieces until they are very thin and even; this 'pasanda' technique ensures the meat absorbs the flavors and cooks quickly.
-
2
In a large glass bowl, combine the yogurt, ginger-garlic paste, raw papaya paste, chili powder, turmeric, and salt. Whisk until well combined.
-
3
Add the beef fillets to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or ideally overnight for maximum tenderness.
-
4
To make the Pasanda Paste, place the soaked blanched almonds, fried onions, and toasted coconut into a blender. Add a splash of water and blend into a thick, smooth paste.
-
5
In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Once hot, add the cardamom pods, cinnamon stick, and cloves. Let them sizzle for 30 seconds until fragrant.
-
6
Add the marinated beef fillets along with all the marinade into the pot. Increase the heat to medium-high and sear the meat for 5-7 minutes, turning occasionally until the yogurt starts to thicken.
-
7
Stir in the coriander powder and the prepared Pasanda Paste (almond/onion mixture). Mix well to coat the meat.
-
8
Reduce the heat to low. Cover the pot with a tight-fitting lid and let the beef simmer in its own juices and the yogurt for about 45-50 minutes. Stir every 15 minutes to prevent the nut paste from sticking to the bottom.
-
9
Check the beef for tenderness. If the sauce is too thick before the meat is tender, add 1/2 cup of warm water and continue simmering.
-
10
Once the beef is tender and the oil (ghee) begins to separate from the gravy and rise to the top, stir in the garam masala and the saffron-infused milk.
-
11
Simmer uncovered for another 5 minutes to allow the flavors to meld and the sauce to reach a thick, silky consistency.
-
12
Taste and adjust salt if necessary. Remove the whole spices (cinnamon and cardamom) if desired before serving.
-
13
Transfer to a serving dish and garnish generously with chopped cilantro and toasted slivered almonds.
💡 Chef's Tips
Use raw papaya paste as it is the best natural tenderizer for beef; if unavailable, use a commercial meat tenderizer but follow package ratios carefully. Toasting the desiccated coconut before blending adds a beautiful nutty depth that distinguishes a royal Pasanda from a standard curry. If the sauce looks like it's curdling, don't panic; just keep stirring on low heat as the fats and proteins emulsify into a smooth gravy. Always use full-fat yogurt; low-fat versions are more likely to split and lack the creamy mouthfeel required for this dish. For a smokier flavor, you can perform the 'Dhuan' (charcoal smoke) technique at the very end by placing a hot coal in a small foil bowl inside the pot and drizzling it with ghee for 2 minutes.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan or Sheermal (a slightly sweet saffron bread) to scoop up the rich gravy. Pairs beautifully with fragrant Basmati Saffron Rice or a simple Jeera (cumin) Rice. Include a side of Kachumber salad (diced cucumbers, tomatoes, and onions with lemon) to provide a refreshing crunch. A glass of chilled Rose Lassi or a mint-infused lemonade balances the richness of the ghee and nuts perfectly. Offer a side of cooling mint raita to complement the mild spices.