Pasanda (From Scratch / Base Free)
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 1 tablespoon Almond Flakes
- • 3 tablespoons Vegetable Oil
- • 1" Cassia Bark (Cinnamon Stick)
- • 3 Cardamom Pods
- • 1/2 medium sliced fine Brown/White Onion
- • 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
- • 1/4 teaspoon Turmeric Powder
- • 1 teaspoon Tomato Paste
- • 2 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 1 tablespoon Sugar
- • 200g thinly sliced Meat - Chicken / Lamb
- • 1 tablespoon Raisins or Saltanas
- • 250 millilitres Water
- • 50g Coconut (Block)
- • 100ml Single Cream
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
If you want toasted almonds for decoration 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
heat the oil in a pan and add the cassia bark, cardamom pods and onion and fry on medium for about 7 minutes until golden
add the garlic and fry for a further 30-60 seconds until the bitter smell disappears
add the pepper, cumin, coriander, salt, mix powder, turmeric, tomato puree, coconut powder, ground almonds and sugar. Stir well and add 1/4 of the water to ensure it doesn't stick
add the meat, coat and fry for a couple of minutes adding a little more water if it's looking dry
add the raisins, coconut block and cream. Stir 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
it's fine to add extra water if it's looking a little thick. I would suggest around 50ml at a time
serve topped with the toasted almonds and sprinkled with the chopped coriander