Ingredients
- 250 g – onions, sliced
- 1 tsp – National Red Chilli powder
- 50 g – Poppy Seeds
- 50 g – Charoli nuts
- 50 g – National Ginger and Garlic
- 500 g – mutton, washed, cleaned and chopped
- 100 g – oil
- 150 g – Yoghurt
- 250 g – potatoes, sliced
- 500 g – tomatoes, sliced
- National salt to taste
- 1/2 tsp – National Garam Masala
- 1/4 bunch chopped coriander
How to Make Pasande
- Fry sliced onions and grind them with National red chilli powder, poppy seeds, charoli nut, National ginger and garlic (except garam masala).
- Mix all the spices with meat, add a little water and cook till half done.
- Add beaten yoghurt and cook till meat is fully tender.
- Add sliced potatoes, tomatoes, National salt and cook on a low fire.
- When water has dried up, add National garam masala powder. Remove from fire.
- Serve hot garnished with chopped coriander leaves.
