Halal Food Recipe: Pasanday Pot Roast

Eid’s approaching fast. It only feels like last week when we were celebrating the post-Ramadan Eid with copious amounts of Sheer and lavish dinners. But this one’s supposed to be all about the Beef!

What better way to celebrate the consumption of said meat than by cooking one of the finest beef-based desi dishes ever conceived: Pasanday.


The recipe itself is not all that complicated. You’ll need the following:

  •  1 cup plain yogurt
  • 1 teaspoon ginger garlic paste
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon ground black cumin
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons salt

All you have to do is to take a bowl, add the yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Throw in the beef until it’s evenly marinated and set it aside for ten to fifteen minutes.

Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.

Take a skillet and heat some oil (medium heat) and fry the onions until they’re golden in colour. Remove a little bit of these for the garnishing for later and reduce the heat to low. Place the meat into the sillet and cook it covered until it is tender in about half an hour. Be sure to check every ten minutes to avoid overcooking. After this is done, garnish it with cilantro, chillies and the aforementioned fried onions. Presto! You now have an award winning item on your dinner menu!

Be sure to serve it with hot naans and perhaps some yogurt-based sauces. If any guests forget to compliment, note down their names and exact your righteous revenge at a later date.