Wednesday, December 1, 2010


1 lbs Pasanda
2 tbsp Papaya Paste or meat tenderizer
4 tbsp yogurt
1/2 cup Fried Onions
1 tsp Salt
1 tsp Red Chili Powder
1 tsp Paprika
1 tsp Cumin Powder
1 tbsp Gram Flour (Besan)
1 tbsp Ginger and Garlic paste
4 tbsp Oil
4-5 Whole dried red chillies

Marinate the Pasanda in all the above ingredients except oil for an hour or so.

In a skillet, heat oil and add the whole red peppers. Stir for a minute and add the marinated Pasanda. Be careful as the oil may splatter.

Mix well and stir for a few minutes. Then add 1/2 cup of water, cover and cook until meat is fork-tender.

Serve with Parathas and sliced onions.

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