Pasanda

Pasanda is a cherished meat dish originating from the Indian subcontinent, particularly favored in North Indian, Hyderabadi, and Pakistani cuisines. This dish boasts a rich history, dating back to the lavish reign of the Mughal emperors. The name "pasanda" derives from the Urdu word "pasande" meaning "favorite" emphasizing the premium cuts of meat traditionally used.

Originally, Pasanda was prepared using leg of lamb or goat, with the meat flattened into strips, marinated, and then fried with a variety of seasonings. In Pakistan, a well-known variation features pot roast beef fillets, also flattened into strips. Over time, the recipe has expanded to include chicken and king prawns, although the fundamental preparation and ingredients have remained largely unchanged.

To prepare Pasanda, the meat is first marinated in a mixture of yogurt, chili powder, and an assortment of spices such as cumin, peppercorns, cardamom, and garlic. After marinating, the meat is cooked with onions, coriander, chilies, and occasionally cinnamon or black pepper. The dish can be garnished with tomatoes or almonds, a variation known as badaam pasanda. It is typically enjoyed with white rice or naan bread.

Interestingly, a dish similar to Pasanda was documented in the 12th century AD in the text Manasollasa, which involved pounding meat thin and cooking it with yogurt. Pasanda can also be prepared as kebabs, served with a mild curry sauce made from cream, coconut milk, or yogurt and almonds, maintaining its rich, creamy, and nutty flavor profile.