Pasanda

The word 'pasanda' is from Urdu پسندہ 'pasande', "favourite", indicating the prime cuts of meat traditionally used in the dish. It is borrowed from the Persian adjective پسندیدن 'pasandideh', "liked". Pasanda is a dish associated with the Mughal court. The recipe may have developed from earlier cooking techniques, since a similar method of preparation was described in a 12th century Sanskrit text, the Manasollasa. == Ingredients and preparation ==

Pasanda was originally made with leg of lamb or goat flattened into strips, marinated, and fried in a dish with seasoning. In Pakistan, pasanday is usually made from pot roast beef fillets flattened into strips. The meat, such as chicken, is marinaded in yogurt and spices such as garlic and ginger. Almonds are soaked in warm milk. Spices such as cardamom, cinnamon and chili are tempered by frying briefly in oil, then cooked on a low heat with onions and garlic. The almonds and milk are ground to a paste and added to the onions. The meat is added to the mixture and simmered until soft. At the end, cream is added. == Variants ==

pasanda A vegetarian pasanda can be prepared with paneer, Indian cheese, in place of meat. In Awadhi cuisine (from Northern India and Southern Nepal), pasanda is prepared in kebab form. In the United Kingdom, pasanda means a mild curry sauce with cream or coconut milk. It has become a standard type of curry served in British Indian restaurants. == See also ==