Authentic Awadhi Pasanda Curry with Taftan
Indulge in the royal flavors of Awadh with tender, marinated meat cutlets simmered in a rich, creamy yogurt and cashew gravy. Perfectly paired with soft, leavened Taftan bread, this dish is a masterpiece of subtle spices and luxurious textures.
105min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the pounded mutton fillets with raw papaya paste, ginger-garlic paste, half of the yogurt, and salt for at least 2 hours.
2
Heat ghee in a heavy-bottomed pan and add the whole spices until they crackle.
3
Add the marinated meat and sear on medium-high heat until the moisture evaporates and the meat begins to brown lightly.
4
Crush the fried onions and mix them into the remaining yogurt along with red chili powder and coriander powder.
5
Lower the heat and stir the yogurt-onion mixture into the pan, ensuring it curdles smoothly into the gravy.
6
Cover and simmer on low heat until the meat is tender and cooked through, adding a splash of warm water if necessary.
7
Stir in the cashew paste, garam masala, and cardamom powder to enrich the gravy, simmering for another 5 minutes.
8
Finish with kewra water, garnish with fresh mint leaves, and serve hot with soft Taftan bread.
Ingredients
500 grams mutton or lamb fillets, pounded thin
1 cup thick yogurt, whisked
1/2 cup raw cashews, soaked and blended into a smooth paste
2 large onions, thinly sliced and fried crisp (birista)
2 tablespoons ginger-garlic paste
1 tablespoon raw papaya paste for tenderizing
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 teaspoon green cardamom powder
4 tablespoons ghee
Whole spices: 2 bay leaves, 3 green cardamoms, 4 cloves, 1-inch cinnamon stick
Salt to taste
1 tablespoon kewra water
Fresh mint leaves for garnish
*This AI-generated recipe may contain inaccuracies.