Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hyderabadi pasinde. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Hyderabadi Pasinde is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Hyderabadi Pasinde is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook hyderabadi pasinde using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hyderabadi Pasinde:
- Prepare 800 gm of Mutton Boneless.
- Take 2 tsp of Ginger garlic paste.
- Take 450 gm of Curd.
- Take 2 tsp of Salt.
- Prepare 2 tsp of Red Chilli powder.
- Prepare 1/2 tsp of Turmeric powder.
- Make ready 2 of Onions thinly sliced large.
- Get 3-4 of Green Chillies slit.
- Take 1 tsp of Garam Masala.
- Get 4 tbsp of Charoli Seeds or Chironji.
- Take 15 of Almonds.
- Make ready 12 of Cashewnuts.
- Make ready 1 of small bunch Coriander Leaves finely chopped.
- Make ready 1 of small bunch Mint Leaves chopped.
- Make ready 1/4 tsp of Cubeb Pepper or Tailed Pepper powder.
- Prepare 1/4 cup of Oil.
Instructions to make Hyderabadi Pasinde:
- Wash and clean the mutton at first. Add in ginger garlic paste, red chilli powder, salt and turmeric to it. Mix well and keep aside for an hour..
- Dry roast charoli on a low heat. Meanwhile fry sliced onions in enough Oil. Grind Almonds, roasted Charoli and fried onions to a smooth paste..
- Add this to the beaten curd and mix well. Heat oil in a pressure cooker and add marinated mutton to it. Pressure cook for 6 whistles or as required. After the pressure settles down, open the lid and add the masala paste to it along with the slit green chillies. Keep the heat on a low..
- Mix well and saute until the raw smell disappears completely. Add water as required to adjust the consistency as per one's liking. Also adjust Salt at this point. Simmer until done. I did not add any water to it as the onions and curd both add to the water content in this gravy..
- Garnish with freshly chopped Coriander Leaves. Also sprinkle Garam masala and Cubeb powder. Serve hot with Naans and Salad of your choice. Enjoy!.
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