Pasanda  is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "pasande," or "the favorite one," which refers to the prime cut of meat traditionally used within .

Recipe : 
Half kg mutton
2 tsp ginger garlic paste
Half cup yogurt
1 tsp red chilli powder
Half tsp turmeric powder
1 tsp garam masala powder 
Half tsp black pepper powder
Half cup fried onions
1 cinnamon stick
2 cardamoms
1 clove
1 tbsp lemon juice
A few sprigs of coriander and mint leaves
3 green chillies
Salt to taste
3 tbsp oil

Procedure :

Marinate the mutton with ginger/garlic paste, red chilli, turmeric, yogurt, salt, lemon juice, black pepper, garam masala powder and fried onions. Keep aside or in the refrigerator for at least an hour. Heat oil in a pressure cooker and add cinnamon, cardamoms and clove , after a minute add the marinated mutton and fry for 5 minutes. Add one cup of water and pressure cook on low heat after the first whistle for 15 mins. Remove from heat , after the pressure is gone open the pressure cooker and then cook until the water dries off and the oil starts to separate. In the meantime add green chillies, coriander and mint leaves. Stir until the water dries off and oil separates. Garnish with thin slices of onions.
Tastes great with naan and white rice .
Enjoy !


  1. Ashi this blog is great and your recipes are so nice
    you're a chef I'm very impressed
    thanks for sharing this sweety
    I would love to try them out
    when I do I will let you know
    keep up the good work!!

  2. Thanks for this recipe I'm making it tonight


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