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.