Pasanday is a South Asian Mughal inspired dish. It is made using thin fillets of beef or goat pot roast. Traditionally thin flat fillets marinated overnight in aromatic spices. Then cooked down the next day until soft and tender. The name Pasanday is from the urdu root word, "pasand" which means favorite or like. And do you blame the name? I mean who doesn't love spiced, tender, soft, melt in your mouth beef steak?
Pasanday is a popular dish in my in-laws home. My mother in-law made it often because she had some carnivores to feed. Fast forward 10+ years and here I am making it for my boys who are not only carnivores but steak lovers! And of course I had to take it to the next level and turn them into tacos because who doesn't love steak tacos?
Imagine, Pasanday and Carne Asada had a baby! I know, absolutely insane!!! So let's get started. Oh, and don't forget to checkout the video all the way at the bottom, your welcome!
2 lbs beef filet strips
1/2 c. Oil
Salt to taste (about 1 tsp if using kosher salt / 2 tsp if using pink himalayan)
1 tsp black pepper
1 tsp red crushed flakes
1 tsp red chili powder
1/4 c. Yogurt
4 tbsp garlic ginger paste
1 tbsp papaya paste or 1 tsp meat tenderizer
2 to 3 green chilies (paste)
1/2 cup fried onion
1 tbsp lemon juice
1 cup water (during cooking)
Marinate all the ingredients really well EXCEPT the water.
Add the marinated meat to an airtight container and refrigerate overnight.
The next day pull out and let the meat sit on the counter for 30 minutes before cooking.
Now cook the meat in a pan on medium heat until browned.
Make sure to cook down the liquid the meat will release from the meat itself, and the yogurt from the marinade will release.
You know you’ve browned it enough when the oil starts to separate and come up.
At this time check the tenderness of your meat.
Now add 1 cup water, mix, cover and cook on low heat until beef is tender.
This should take about 25 to 30 mins.
Check is occasionally, giving it a stir until the beef is cooked through, tender and the oil has released to the top again.
You now are left with Pasanday Masala!
You can now eat this plain, with rice or parathas/naan or take it a step further like I am here!
Garlic Chili Raita:
1/4 c. Cilantro
1 Serrano chili
2 cloves garlic
1/4 c. Water
Pinch of salt
1/4 tsp black pepper
1/4 cup yogurt
1/4 cup sour cream
Blend all ingredients except the yogurt and sour cream.
Now mix the blended mixture into the yogurt and sour cream by hand.
This will act as our creme fraiche.
Cooked pasanday masala
Street Style Tortillas
Assemble your tacos by warming your tortillas in a pan.
Add some beef pasanday masala.
Top with toppings, garnishes and sauces of choice.
Not a fan of tortillas? No problem, use parathas or even turn it into a Pasanday Taco Bowl!
If you enjoyed this recipe, be sure to tag me when you recreate it. And be sure to checkout my video tutorial below and my detailed highlights video on Instagram here!