Authentic Awadhi Pasanda Curry with Warm Taftan Bread
Indulge in the royal flavors of Awadh with tender, marinated meat ribbons simmered in a rich, aromatic cashew and yogurt gravy. Perfectly complemented by soft, slightly sweet Taftan bread.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Pound the meat strips lightly to ensure they are thin and tender.
2
In a large bowl, combine the meat with yogurt, raw papaya paste, ginger-garlic paste, red chili powder, and salt. Marinate for at least 2 hours.
3
Heat ghee in a heavy-bottomed pan over medium heat. Add green cardamom pods, cinnamon sticks, and cloves, allowing them to sizzle for a minute.
4
Add the marinated meat strips to the pan and sear them until they change color and release their initial moisture.
5
Crush the fried onions and stir them into the pan along with the cashew paste, blending everything thoroughly into the meat.
6
Pour in the warm water, reduce the heat to low, cover the pan, and let it simmer gently until the meat is fork-tender and the gravy thickens.
7
Sprinkle garam masala powder over the curry and stir gently.
8
Garnish with fresh coriander leaves and serve piping hot alongside warm Taftan breads.
Ingredients
500g mutton or beef tenderloin, cut into thin flat strips
1 cup plain yogurt, whipped
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1/2 cup roasted cashews, ground to a smooth paste
3 large onions, thinly sliced and deep-fried golden brown
4 green cardamom pods
2 cinnamon sticks
4 cloves
1/4 cup ghee
1 cup warm water or light stock
Salt to taste
Fresh coriander leaves for garnish
4 warm Taftan breads for serving
*This AI-generated recipe may contain inaccuracies.