This Quick Pakistani Beef Pasanday captures the authentic flavors of Pakistani cuisine. It features tender strips of steak marinated in a homemade spice blend. Served with a rich, flavorful gravy; Using the Instant Pot, this hearty dish is ready in under 1 hour.
WHAT IS BEEF PASANDAY?
Quick Pakistani Beef Pasanday is a classic Pakistani recipe featuring thin strips of beef marinated in a blend of spices and cooked in a rich, flavorful gravy. Known as parchay in Urdu, these elongated beef slices have roots in North Indian and Pakistani cuisine, offering a dish that’s bursting with FLAVOR.
This standout Pakistani main dish recipe is highly regarded among the many beloved dishes of Pakistani cuisine, known for its one-of-a-kind flavor and appeal. This Instant pot recipe is a South Asian Beef Steak Curry.
I remember my paternal grandmother making this recipe on special occasions, especially during Eid ul-Adha. It was a must-have every year, just like Mutton Raan, Kaleji, and Mutton Chaaps. I miss her every day, but especially on occasions like Eid, when the food reminds me of her. I miss her deeply. She was truly the best cook.
TIPS ON MAKING PASANDAY
- For faster cooking time use Instant Pot.
- Dry roast the spice mix before grinding.
INGREDIENTS
- Beef- Long strips of beef about 4-5 inches.
- Pasanday spice mix- This spice mix uses includes: almonds, poppyseeds, and etc.
HOW TO COOK BEEF PASANDAY?
Dry Roast the whole spices and almonds.
Grind them, set aside.
Add oil and onion, saute them until brown.
Add yogurt.
Next add water and pressure it.
Let it cook until it look like this and done.
HOW TO STORE IT?
Once the cooking process is complete, allow Pasanday to reach room temperature before carefully transferring it into an air tight container, suitable for refrigeration or freezing. When the time comes to savor the meal, simply reheat it to your desired warmth and enjoy.
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Let's Make Beef Pasanday!!!
Quick Pakistani Beef Pasanday
Equipment
- Instant Pot
Ingredients
- 1 lbs beef strips Pasanday cut
- ⅓ cup oil
- 4 tbsp ginger garlic paste
- 1 cup yogurt
- 1 medium onion
Powder spices
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp kosher salt or as needed
Whole spices
- 3 tbsp coriander seeds
- 20 almonds
- 1 tbsp poppy seeds
- 5 cloves
- 5 green cardamoms
- 1 tbsp cumin seeds
- 10 black peppercorns
- 2 black cardamoms seeds only
- 1 cinnamon stick
Instructions
Pasanday spice mix
- In a fry pan, on medium heat, lightly dry roast the whole spices.
- Transfer in a spice blender, and grind into powder form.
- Set aside.
Pasanday
- In an Instant pot, on saute mode.
- Add oil let it heat up.
- Next add onion and saute it until brown.
- Now add ginger garlic paste and mix.
- Next add beef strips.
- Let it cook for 5-7 minutes.
- Add powder spices, the pasanday spice mix that you made earlier, and salt.
- Mix well, let it cook for few minutes.
- Add yogurt and mix well.
- Seal the lid, and press pressure.
- Pressure it for 18 minutes or until the beef is tender.
- Vent the steam out.
- Let it cook for 7-10 minutes stirring occasionally.
- The gravy should thicken up.
- Serve it hot with Chapati.
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