Youtor
Pasanda from scratch without base gravy British Indian Restaurant BIR
YOUR LINK HERE:
http://youtube.com/watch?v=dbfUTRNEcwc
Pasanda, also spelt passanda is a mild dish, very similar to Korma cooked with fresh slices of meat, almonds, coconut and pepper • Looking for my base gravy version? It's here • Pasanda (British Indian Restaurant / ... • Ingredients • 1 tablespoon almond flakes • 3 tablespoons vegetable oil • 1 cassia bark / cinnamon stick • 3 cardamom pods • 1/2 large brown/white onion sliced fine • 1 teaspoon garlic paste • 1/4 teaspoon ground pepper • 3/4 teaspoon cumin powder • 1/2 teaspoon coriander powder • 1/4 teaspoon salt • 1/2 teaspoon mix powder / curry powder (https://thecurrykid.co.uk/recipe/spic...) • 1/4 teaspoon turmeric powder • 1 teaspoon tomato puree • 2 tablespoons coconut milk powder (https://amzn.to/33sl7zY) • 2 tablespoons ground almonds • 1 tablespoon sugar • 200g thinly sliced meat - chicken / lamb • 1 tablespoon raisins or sultanas • 250 millilitres water • 50g coconut block • 100ml cream single • 1/4 cup fresh/chopped coriander for decoration • • Method • 1. start by toasting the almonds in a medium heat pan until they start to go golden and release their fantastic aroma. Transfer to a plate to use for decoration at the end • 2. heat the oil in a pan on low to medium and add the cassia bark, cardamom pods and onion and fry for about 7 minutes until golden. Don't rush this part, you want nice caramelized onions not burnt dry ones • 3. add the garlic and fry for a further 30-60 seconds until the bitter smell disappears • 4. add the tomato puree, pepper, cumin, coriander, salt, mix powder, turmeric, coconut powder, ground almonds and sugar. Stir well and add 1/4 of the boiling water to ensure it doesn't stick. • 5. add the meat, coat and fry for a minute then add 1/2 of the remaining water and continue to reduce for a couple of minutes before adding the remaining water • 6. add the raisins and coconut block, stir through then add the cream to the top and allow it to warm through before stirring through and allow to simmer for 4-5 minutes until the sauce reaches your desired consistency and the meat is cooked through. You only need to stir if the dish looks like it's about to burn • 7. it's fine to add extra water if it's looking a little thick. I would suggest around 50ml at a time. • 8. serve topped with the toasted almonds and sprinkled with the chopped coriander • • If you recreate this recipe, please share on Instagram, Twitter or FaceBook or even comment under the recipe on my website at www.thecurrykid.co.uk • • More dishes ## • All my videos can be found at: • All Recipes • All my recipes can be found at https://thecurrykid.co.uk/ • • Follow Me ## • Website: https://www.thecurrykid.co.uk • Instagram: / the_curry_kid • Twitter: / thecurrykid • Facebook: / thecurrykiduk • #13yearsoldchef #bir #homemade #indianfood #madefromscratch
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