 |
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Pasanda" – news · newspapers · books · scholar · JSTOR (December 2018) (Learn how and when to remove this message) |
Pasanda curry
| |
| Alternative names | Parche |
|---|---|
| Course | Main course |
| Place of origin | Mughal India |
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Pakistan |
| Main ingredients | Meat (lamb, goat, beef) |
| Variations | Poultry or seafood |
Pasanda (Urdu: پسندہ, Hindi: पसन्दा), also called Parche (Urdu: پارچے, Hindi: पारचे), is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Hindi-Urdu word "pasande" meaning "favourite", which refers to the prime cuts of meat traditionally used in the dish. The word "Pasande" is borrowed from the Persian verb پسندیدن (Pasandidan)[1]. You can also make with Paneer cheese!
Pasanda was originally made with leg of lamborgoat flattened into strips, marinated, and fried in a dish with seasoning.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.[2] In the present day, pasanda is also made with chicken and king prawns; in each case, the process and ingredients remain generally the same.
After the meat is cut and flattened, it is placed in a marinade consisting of yogurt, chili powder, and numerous spices and seasonings, which commonly include cumin, peppercorn, cardamom, and garlic. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—onions, coriander, chillies, and sometimes cinnamonorblack pepper—then fried for 30 minutes to an hour. The dish may be garnished with tomatoesoralmonds (in which case it is known as badaam pasanda). It is often served with white riceornaan on the side.
Though its invention is ascribed to the Mughal court, the recipe may have been a development of pre-existing cooking techniques, with a similar method of preparation being described in the Manasollasa of the 12th century AD.[3]
Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milkoryoghurt and almonds.
|
| |||||
|---|---|---|---|---|---|
| Balochi |
|
| |||
| Kashmiri |
| ||||
| Muhajir |
| ||||
| Pashtun |
| ||||
| Punjabi |
| ||||
| Saraiki |
| ||||
| Sindhi |
| ||||
| Common dishes |
| ||||
| Pakistani diaspora |
| ||||
| |||||
|
| |
|---|---|
| Main and side dishes |
|
| Snacks and sauces |
|
| Breads |
|
| Beverages |
|
| Sweetmeats |
|
| Bangladeshi diaspora |
|
| |
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
