Mughali Beef Pasandy Recipe

Beef Pasanday is a delectable dish from the South Asian subcontinent, particularly popular in Pakistan and India. It features marinated beef slices cooked in a rich, flavorful gravy, often enjoyed with naan or rice. This recipe will guide you through the process of making Beef Pasanday, including preparation, cooking, and tips for the perfect dish.

Preparation

Ingredients:

• 1 kg beef (preferably from the leg, cut into thin slices)
• 1 cup yogurt
• 2 medium onions (finely sliced)
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies (slit)
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt (to taste)
• 4 tablespoons cooking oil or ghee
• Fresh coriander (for garnishing)
• Lemon wedges (for serving)

Marinade:

1. Prepare the Marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt. Whisk the mixture until it’s well blended and smooth.
2. Marinate the Beef: Add the beef slices to the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 3-4 hours, preferably overnight. This marination process is crucial as it tenderizes the beef and infuses it with flavor.
3. Slice the Onions: While the beef is marinating, finely slice the onions. They will be used to create the base of the gravy. You can also chop the green chilies at this stage.
4. Prep the Cooking Space: Gather all your ingredients and utensils to have everything within reach before you begin cooking. This will make the process smoother and more efficient.

Cooking

1. Heat the Oil: In a large, heavy-bottomed pot or deep pan, heat the oil or ghee over medium heat. Once hot, add the sliced onions and sauté them until they are golden brown and caramelized. This will take about 10-12 minutes. The color and texture of the onions will add depth to your gravy.
2. Add the Marinated Beef: After the onions are golden, add the marinated beef slices along with all the marinade. Stir well to combine the beef with the onions and cook for about 5-7 minutes on medium-high heat, allowing the meat to sear slightly.
3. Cooking the Beef: Once the beef starts to brown, reduce the heat to low and cover the pot. Let it cook for about 40-50 minutes. Check occasionally and stir to prevent sticking. If the mixture becomes too dry, add a splash of water to keep it moist.
4. Enhance the Flavors: After 40 minutes, check the tenderness of the beef. If it’s not fork-tender yet, continue cooking. At this point, add the slit green chilies and garam masala, and adjust salt or spices to taste. Cook for another 10-15 minutes uncovered, allowing the flavors to meld together.
5. Final Texture Adjustment: Once the beef is tender and the gravy has thickened to your desired consistency, remove it from heat. You should have a rich, flavorful gravy that coats the beef well.

Finalizing

Once the Beef Pasanday is cooked, give it a good stir to combine all the flavors. Taste the gravy one last time and adjust any spices as needed. Let it rest for about 10 minutes before serving; this allows the flavors to settle. If the gravy is too thick, you can add a little water to adjust the consistency. Serve the dish hot to enjoy its full flavor profile.

Garnishing

Garnishing enhances the presentation of your Beef Pasanday. Use fresh coriander leaves, finely chopped, to sprinkle on top of the dish just before serving. This adds a vibrant green color and fresh flavor. You can also garnish with thinly sliced ginger or green chilies for an extra pop of color. Serve the Beef Pasanday in a beautiful serving dish, alongside lemon wedges. The acidity of the lemon balances the richness of the dish and adds a refreshing element.

Tips

1. Marination Time: For the best flavor and tenderness, marinate the beef overnight if possible.
2. Cooking Temperature: Ensure to cook the beef on low heat once it’s added to the pot; this prevents toughening of the meat.
3. Adjust Spices: Tailor the spice levels according to your taste preferences. Add more chili powder for extra heat.
4. Serving Suggestions: Pair the Beef Pasanday with naan, roti, or steamed rice for a complete meal.
5. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.