Authentic Awadhi Shahi Pasanda
Indulge in the royal flavors of Awadh with tender medallions of meat simmered in a rich, creamy yogurt and cashew gravy. Infused with delicate spices and rose water, this exquisite dish offers a truly majestic culinary experience.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Lightly pound the meat fillets to tenderize them and set aside.
2
Heat ghee in a heavy-bottomed pan and add green cardamoms, cloves, and cinnamon until fragrant.
3
Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
4
Add the meat fillets and sear them on medium-high heat until lightly browned on both sides.
5
Lower the heat and stir in the whisked yogurt, red chili powder, coriander powder, and salt.
6
Cover and simmer on low heat until the meat is tender and yields easily.
7
Stir in the cashew nut paste and crushed fried onions to thicken the gravy into a rich consistency.
8
Sprinkle garam masala and kewra water, giving it a final gentle stir before turning off the heat.
9
Garnish with edible silver foil if desired and serve hot with buttery naan or Taftan.
Ingredients
500g lamb or beef tenderloin, cut into thin flat fillets
1 cup plain yogurt, whisked
1/2 cup cashew nut paste
2 large onions, thinly sliced and fried golden brown
2 tbsp ghee
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
4 green cardamom pods
2 cloves
1 small cinnamon stick
1 tsp kewra water or rose water
Salt to taste
Silver foil (varq) for garnish (optional)
*This AI-generated recipe may contain inaccuracies.