Name: Pasinday (Hyderabadi Steak) recipe by Zeenath Fathima at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Ingredients: Mutton boneless 750 gm; Ginger garlic paste 2 tbsp; Curd 400 gm; Red chilli powder 1 tbsp; Green chillies slit 3-4; Onions sliced 2; Almonds 10; Charoli seeds 3 tbsp; Garam masala 1 tsp; Cubeb powder (kabab chini powder) 1/2 tsp; Turmeric 1/2 tsp; Coriander leaves chopped 1/4 cup; Oil 1/2 cup; Salt 1 tbsp or more

ABOUT Pasinday (Hyderabadi Steak) RECIPE

A popular side dish from the City of Nawabs that is made with boneless mutton and spices. Basically it is done without a pressure cooker for a more authentic taste and flavour. But as it is time consuming, it can be made in a pressure cooker as per one's convenience just as i did. The reason why the mutton pieces are kept small is because it is a way lot easier to cook them without a pressure cooker. Slow cooking is the secret behind this amazing side dish from the city that goes well with naans and even baghara khana. Anyhow pressure cooking it does not make it less flavourful and aromatic by any means. Try this delicious gravy with spices and curd along with the selected dry fruits that render it a royal touch and a class unsurpassed. Happy Dinner Time Folks !!!!!!!!!!!

Ingredients Serving: 6

Mutton boneless 750 gm
Ginger garlic paste 2 tbsp
Curd 400 gm
Red chilli powder 1 tbsp
Green chillies slit 3-4
Onions sliced 2
Almonds 10
Charoli seeds 3 tbsp
Garam masala 1 tsp
Cubeb powder (kabab chini powder) 1/2 tsp
Turmeric 1/2 tsp
Coriander leaves chopped 1/4 cup
Oil 1/2 cup
Salt 1 tbsp or more

Instructions

Wash and clean the mutton at first.
Add in ginger garlic paste, red chilli powder, salt and turmeric to it.
Mix well and keep it aside for an hour.
Dry roast charoli on a low heat.
Meanwhile shallow fry sliced onions in a tablespoon of oil.
Grind almonds, roasted charoli and fried onions to a smooth paste.
Add this to the beaten curd and mix well.
Heat oil in a pressure cooker and add the marinated mutton to it.
Pressure cook for 6 whistles or as required.
After the pressure settles down, open the lid and add the masala paste to it along with the slit green chillies.
Keep the heat on a low.
Mix well and saute until the raw smell disappears completely.
Add water as required to adjust the consistency as per one's liking. Also adjust salt at this point.
Simmer until done. I did not add any water to it as the onions and curd both add to the water content in this gravy.
Garnish with freshly chopped coriander leaves.
Also sprinkle garam masala and cubeb powder.
Serve hot with naans and salad of your choice.

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