*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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My husband and I dine at Indian/Pakistani restaurants frequently. I enjoy the cuisine but my husband is a fanatic. I finally made this recipe after adding it to my recipe box almost a year ago. It was so easy to prepare...I've avoided making this food at home because most recipes I've seen are very complicated. I got all the spices needed and a large package af naan at an Indian grocery for only 8.00 much cheaper than a regular supermarket IF you can even find all of them there. The only change I made was that I added flour and water right before serving to improve the consistency because the sauce was very thin. I also simmered it over medium to medium-low heat rather than low because it just didn't seem to be cooking. I served it over a bed of steamed basmati rice. It turned out wonderful...very authentic and unbelievably easy. My husband couldn't stop raving and he wants me to make it often. Superb!
I just had to review this again to let Shazia know that my husband loves this dish so much he requested it for his birthday dinner along with my naan. We're both huge fans of Middle Easter cuisine and this is a wonderful dish. For the previous reviewer I'd like to offer up a bit of advice as I've made this dish several times myself - it sounds as if you cooked the meat too long. I find that sometimes depending upon the cut of meat I use it takes even less than 25 minutes to cook fully. I cook only until the meat is just done and it comes out beautifully every time. Thank you so much Shazia I hope to try more of your contributions soon!
I made this last night for dinner and it was a hit! My Mom cooks pasanday's and her recipe was far more complicated and even she commented how much better these were! My family loved it even my very fussy boys.
Flavor was nice but meat was tough (even with eye of round simmered for an hour). Would definitely recommend cooking longer. I preferred the taste paired with a fresh lettuce and tomato salad served with extra yogurt like my middle eastern friends generaly serve.
I made this with a pretty cheap cut of beef so I sliced it extremely thinly while it was thawing. Marinated it overnight - cut back a little on the cloves and added a lot more ginger/garlic paste. Served it over basmati rice with paratha. Very good! Thanks!
Made this with venison for a potluck dinner today and it was amazing. This is actually a pretty common dish in south-east asia not just in pakistan. I doubled the sauce and added some cubed up potatoes carrots and beans which I half fried beforehand. Most of the pasanday recipes I saw before used whole cloves cimmamon but marinating the meat with all the powdered spices definite had the best results.