Authentic Awadhi Pasanda Curry with Warm Ulte Tawa ke Paranthe
Tender flattened medallions of meat simmered in a rich, aromatic cashew and yogurt gravy infused with royal spices. Enjoy this luxurious North Indian delicacy alongside flaky, griddle-cooked paranthas.
105min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the pounded meat slices with raw papaya paste, ginger-garlic paste, yogurt, red chili powder, turmeric, and salt for at least 3 hours.
2
Heat ghee in a heavy-bottomed pan and add whole spices: cardamoms, cloves, cinnamon, and bay leaves until fragrant.
3
Add the marinated meat to the pan and sear on medium-high heat until the moisture evaporates and the meat begins to brown slightly.
4
Crush the fried brown onions and stir them into the pan along with coriander powder and cashew nut paste.
5
Pour in a cup of warm water, cover with a tight lid, and simmer on low heat until the meat is thoroughly tender and the gravy thickens.
6
Sprinkle garam masala over the curry and adjust salt if necessary.
7
Garnish with freshly chopped mint and cilantro.
8
Serve hot alongside freshly prepared ulte tawa ke paranthe.
Ingredients
500g mutton or beef leg, sliced thin and pounded flat
1 cup plain yogurt, whipped
1/2 cup cashew nut paste
2 large onions, thinly sliced and fried golden brown
2 tbsp ginger-garlic paste
1 tbsp raw papaya paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala
4 green cardamoms
3 cloves
1 cinnamon stick
2 bay leaves
1/4 cup ghee
Salt to taste
Chopped mint and cilantro for garnish
Ulte tawa ke paranthe for serving
*This AI-generated recipe may contain inaccuracies.