Pasanda Recipe

Name: Pasanda Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 3 tbsp ghee or vegetable oil; 2 cinnamon sticks; 1 white onion – finely diced; 2 tbsp garlic ginger paste Taj frozen brand – 1 block equals 1 tbsp; 1 tbsp cumin; 1 tbsp ground coriander; 1 tbsp kashmiri chilli powder; 0.5 tbsp paprika powder; 0.5 tbsp turmeric; 1 tsp salt; 400 ml chicken stock; 600g (raw weight) pre cooked chicken tikka, lamb or paneer pieces; 5 tbsp sugar; 4 tbsp coconut flour; 10 tbsp ground almonds; 4 tbsp raisins; 3 tbsp flaked almonds optional for texture; 3 tbsp natural yoghurt; 150 ml single cream; 1 tbsp garam masala; Freshly chopped coriander garnish

Pasanda Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

4

Prep Time

5 minutes

Cook Time

30 minutes

When it comes to mild and creamy curries, the Pasanad is a standout choice on any British Indian takeaway menu. Known for its luxurious texture and subtle flavours, Pasanda is perfect for those who prefer a gentler spice profile without sacrificing richness and depth. Traditionally made with tender cuts of lamb or chicken, this dish is all about indulgence, with a creamy, nutty sauce – similar to a Korma.

Originally from the Mughal courts of India, where it was reserved for royalty, Pasanda takes its name from the Hindi word pasande, meaning “favourite” or “liked by all”. This is because it’s creamy but mild flavour profile meant that this curry was enjoyed by everybody – from children to grandparents.

While it shares some similarities with the more well-known Korma, Pasanda stands out with its nuttier flavour and slightly thicker texture, often due to the use of ground/flaked almonds and yoghurt. The Pasanda has a more pronounced nutty flavour and a subtle depth from its spices, offering a more complex yet equally mild taste. It’s also slightly thicker and heartier, making it the perfect comfort food.

This dish is perfect for cooking for the family, where you may need to tailor a dish for guests who don’t like spicy curries.

Key Points

This dish goes perfectly with Chicken Tikka or Tandoori Lamb. Both marinades can found on our store.
For the chicken tikka used in this video, please see our chicken tikka recipe.
The Taj brand is best for garlic ginger paste. It can be found in most major supermarkets. 1 block equals 1 tbsp.
Ground almonds and coconut powder can be difficult to source. They can also be used for other dishes like our tikka masala recipe. Do not use desiccated coconut.
A mild chilli powder can be used as a substitute for Kashmiri chilli powder but you can also buy it on our webstore
This cannot be done in the slow cooker – it must be done in a pan so that the sauce can caramelise.
If you like this a bit spicier, add sliced fresh green chillis (2 medium heat, 4 hot, 6 very hot) in step 3

Author:

Matt Cooper Bites

Cook Mode

Ingredients

3 tbsp ghee or vegetable oil
2 cinnamon sticks
1 white onion – finely diced
2 tbsp garlic ginger paste Taj frozen brand – 1 block equals 1 tbsp
1 tbsp cumin
1 tbsp ground coriander
1 tbsp kashmiri chilli powder
0.5 tbsp paprika powder
0.5 tbsp turmeric
1 tsp salt
400 ml chicken stock
600g (raw weight) pre cooked chicken tikka, lamb or paneer pieces
5 tbsp sugar
4 tbsp coconut flour
10 tbsp ground almonds
4 tbsp raisins
3 tbsp flaked almonds optional for texture
3 tbsp natural yoghurt
150 ml single cream
1 tbsp garam masala
Freshly chopped coriander garnish

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Directions

Add the ghee or oil into a pan on a medium heat and add the cinnamon sticks. Leave the cinnamon sticks in the pan for 2-3 minutes to infuse the oil, then remove.
Add the onion and cook until translucent. This will typically take 2-3 minutes.
Add the garlic ginger paste and cook for a minute.
Add the cumin, ground coriander, Kashmiri chilli powder, paprika, turmeric and salt. Cook for 30-45 seconds, stirring frequently. Add a splash of the stock to stop the spices from burning.
Add the sugar, coconut flour, ground almonds and cook for 30 seconds stirring frequently.
Add the remaining of the chicken stock slowly. I would recommend adding this in quarters as it will allow the base of the curry to absorb the stock and reduce. This step should take around 3-4 minutes.
Add the raisins and 2 tbsp of flaked almonds and the pre cooked chicken, lamb or paneer pieces. Cook for 3 minutes.
Reduce the heat down to low, add the yoghurt, cream and garam masala.
Serve with a flaked almond, fresh coriander and cream swirl garnish.