Pasanda Baadam Ka Shorba

INGREDIENTS

16 PASANDAS CUT FROM 500 Gm MUTTON FROM LOIN OR SHOULDER

INGREDIENTS FOR STUFFING THE PASAND

GHEE 30 Gm
SALT ¾ TSP
ONIONS 50G (FINELY CHOPPED)
PISTATIO NUTS 20G
ALMONDS 20G
CASHEW NUTS 20G
GINGER 20G (FINELY CUT)
GREEN CHILLIES 02 NO (FINELY CUT)
RED CHILLI POWDER ½ TSP
GARAM MASALA ½ TSP

INGREDIENTS FOR DUSTING THE PASANDAS

SALT 1 TSP
GARAM MASALA ¼ TSP
RED CHILLI POWDER ½ TSP

INGREDIENTS FOR COATING THE PASANDAS

SALT ¼ TSP
GARAM MASALA ¼ TSP
RED CHILLI POWDER ¼ TSP
REFIEND FLOUR 15G

INGREDIENTS FOR THE GRAVY

GREEN CARDAMOM 8 Nos
TURMERIC POWDER ¾ TSP
CORIANDER LEAVES 1 TBSP
YOUGURT 300ML
GINGER GARLIC PASTE 1 TBSP
GHEE 100ML
ONIONS (GRATED) 200G
GARAM MASALA ½ TSP
RED CHILLI POWDER ¾ TSP
CORIANDER SEEDS POWDER 2 TSP
BLACK CUMIN SEEDS ½ TSP
SALT TO TASTE
WATER AS REQUIRED

METHOD
FOR CUTTING THE PASANDAS :

Clean, wash and wipe the meat, cut into pieces 2 ½ by 3 ½ “and ¼ “thick.
Flatten the pieces first by beating with a rolling pin and then with back of a mutton knife. Shape them into rectangles

FOR STUFFING :

Heat ghee and fry the finely chopped onions till golden in colour.
Add the roughly chopped almonds, pistachios, cashew nuts, green chilies, ginger, red pepper, garam masala and salt. Stir for 2-3 minutes.
Remove from the fire and divide the mixture into as many parts as there are pasandas.

FOR PASANDA :

Dust the pasandas with the seasoning consisting of salt, red pepper and garam masala. Place one part of the stuffing over each and roll it up.
Tie with a piece of thread to prevent the stuffing from coming out.
Roll the pasandas in a mixture of flour, red pepper, and salt and garam masala.
Heat ghee and fry the pasindas a few at a time till golden in colour.

FOR GRAVY :

Reheat the ghee and fry the onions till they are brown.
Add dessert spoonful water and fry till water dries up.
Then add a red pepper, stir and add a table spoonful of water.
Fry till the mixture is dried up. Mix turmeric, salt and ground coriander seeds to the curd and whip it properly, add this curd a little at a time till the whole of it is utilized and the mixture is dry.
Add the fried pasandas and continue frying by adding the garlic and ginger paste, sauté well. Sprinkle garam masala and add a cup of water.
Pressure-cook for 12 minutes at 15 1b pressure and allow the pressure to drop by itself.
An alternative is to cook in a pan on slow fire, keeping a little water on the lid, till the pasindas are tender.
Serve sprinkle with chopped coriander leaves and ground roasted black cumin seeds along with hot naan.



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