Pasinde Curry Recipe – Most Profond Hyderabadi Mutton Dish

Hey all Hyderabadi Non – Veg Cuisine lovers, good news for you, today I’m sharing the entire recipe for ‘Pasinde Curry Recipe, my granny’s version. It is a dry meat curry with thick and aromatic gravy prepared using a range of spices, shallow fried French beans and potatoes. Pasinde is one of the most classic Hyderabadi dishes loved by the Muslims mostly. Me and my also loves this curry a lot. I’m sure, if you taste it once you will also love this mutton curry. This can be served with Paratha or Rice.

Category	Non Vegetarian
Cuisine	Hyderabadi
Preparation Time	20 min
Cooking Time	30 min
Servings	6

What are the ingredients I need to make Mutton Pasinde?

·         Mutton                                                       1 kg, cut in to thin long strips

·         Red Chili powder as required

·         Salt to taste

·         Yoghurt                                                     1 cup

·         Clove                                                        4

·         White zeera                                               1 tsp

·         Kash kash                                                 1 tbsp

·         Mint leaves                                                1 bunch

·         Onion                                                        4, finely sliced

·         Raw papaya                                              2 tbsp, paste

·         Oil                                                             1 cup

·         Ginger garlic paste                                     2 tbsp

·         Turmeric                                                   1 tsp

·         Roasted grams                                          2 tbsp

·         Black pepper                                            6

·         Black zeera                                              1 tsp

·         Elaichi (cardamom)                                  4

·         Green chili                                               4, finely chopped

·         Lemon                                                     2

·         Ghee                                                       1 tsp

·         Charcoal                                                 1

What is the method to prepare Pasinde Curry?

·         Squash the mutton with heavy lead

·         Grind roasted grams, kashkash, black pepper, white zeera and cardamom

·         Take a vessel, add mutton, yoghurt, ginger – garlic paste, grinded masala (spices), red       chili powder, haldi, salt, ½ bunch mint leaves (chopped), half green chili, 1 lemon juice         and papaya paste. Mix well and marinate for 1 hour

·         Meanwhile, take another vessel, pour oil into it and fry chopped onion till it changes to         golden brown and crisp.

·         Transfer half of the onion to a newspaper or tissue so that it drains the excess oil

·         To the remaining onion, add marinated mutton. Cook covered on low flame till the water       completely dries up

·         Add ghee, remaining mint leaves, green chili, 1lemon juice and fried onion (crushed).          Mix well

·         Put a non sticky pan (tawa) on stove and curry vessel over it. Keep the flame low

·         Take chapatti piece; put a lighted charcoal over it. Put this in curry vessel

·         Pour some ghee over charcoal and cover the vessel immediately

·         Simmer for 5 minutes. Your tasty Pasinde curry is ready

·         Serve hot with rice or chapatti or naan

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