Tawa Pasanday
Ingredients
* 1 kg beef pasanday
* 3–4 tbsp oil
* ¾ cup yogurt, beaten
* 2 tbsp lemon juice
* 2 tbsp raw papaya paste
* 2 tbsp ginger garlic paste
* 1 tbsp cashew powder
* 1 tbsp almond powder
* 1 tbsp chilli powder
* 1 tsp salt
* 1/4 tsp garam masala
* 1 tbsp green chillies paste (2-3)
* 1 tsp poppy seed (khashkhash) powder
* 1 tbsp chickpea flour (besan)
* 200 g onions, fried until golden brown
* 3–4 tbsp oil for frying
* Coal smoke (optional)
Method
1. Take the beef pasanday and tenderize them with a meat hammer until thin.
2. In a large bowl, combine all the ingredients. Add the beef pasanday and coat well.
3. Marinate for at least 24 hours for best flavor and tenderness.
4. Heat oil on a tawa or in a flat pan/open pot.
5. Place each pasanda piece separately — do not pile them up.
6. Spread evenly, cover with a lid, and cook on low flame for 15 minutes.
7. Flip the pieces and cook for another 15 minutes, or until fully done and tender.
8. Optional: give coal smoke for a smoky BBQ-style aroma.
9. Garnish with fresh mint, onion rings, and green chilies.
Serving Suggestion
Serve hot with:
* parathas
* mint chutney
* imli (tamarind) chutney
Recipe credit: @kitchen_crave_wings
Naye Kal Ki Nayi Dhunn. Meaty Eid. Beef Recipes.
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