Recipe Description
Jhatpat Pasanday is a quick and delicious Pakistani dish made with tender beef fillets, cooked in a spicy and aromatic gravy. Perfect for busy days, this recipe combines rich flavors in a short amount of time, delivering a satisfying and hearty meal. The key to this dish is the balance of spices, which makes every bite memorable.
Serving Details
- Servings: 4 servings
- Serving Size: 1 plate per person
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 28 g
- Fat: 25 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Sodium: 600 mg
Ingredients
- 500 g beef pasanday (tender fillets)
- 2 tablespoons yogurt
- 1 tablespoon ginger garlic paste
- 1 onion (chopped)
- 2 tomatoes (pureed)
- 1 tablespoon red chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/4 teaspoon cinnamon powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander (for garnish)
- 1/2 cup water (adjust as needed)
Instructions
Step 1: Prepare the Beef
Heat oil in a large pan over medium heat. Add the beef pasanday and sear them on both sides for about 3-4 minutes until lightly browned. Remove and set aside.
Step 2: Make the Masala
In the same pan, add chopped onions and sauté until golden brown. Add ginger garlic paste and sauté for another 2 minutes. Stir in the pureed tomatoes, red chili powder, cumin powder, turmeric powder, and salt. Cook for 5 minutes until the oil separates from the masala.
Step 3: Add the Beef
Return the beef to the pan and mix well with the masala. Add water to create the gravy and simmer for 10-15 minutes until the beef is cooked and tender. Add garam masala and cinnamon powder in the last 5 minutes.
Step 4: Garnish and Serve
Once the beef is cooked and the gravy thickens, garnish with freshly chopped coriander. Serve hot with naan or rice.
FAQs
Can I use mutton instead of beef for this recipe?
Yes, you can substitute mutton for beef. The cooking time may be slightly longer due to mutton’s tougher texture.
Can I make Jhatpat Pasanday without tomatoes?
Yes, you can skip the tomatoes and use yogurt as the base for the gravy. It will still be flavorful but with a slightly different texture.
Can I prepare this dish ahead of time?
Yes, you can prepare Jhatpat Pasanday ahead of time. It stores well in the refrigerator for up to 2 days. Just reheat before serving.
How do I make the gravy thicker?
If you prefer a thicker gravy, you can cook it longer to reduce the liquid or add a bit of chickpea flour (besan) to thicken the sauce.
Can I use a slow cooker for this recipe?
Yes, you can use a slow cooker. Just sauté the onions, ginger garlic paste, and spices first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
