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Title: Pasanda  
Author: World Heritage Encyclopedia
Language: English
Subject: Chicken karahi, Panipuri, Panjiri, Masala puri, Chicken tikka
Collection: Indian Curries, Indian Meat Dishes, Lamb Dishes, Mughlai Cuisine, Pakistani Curries, Pakistani Meat Dishes, Uttar Pradeshi Cuisine
Publisher: World Heritage Encyclopedia


Course Main course
Place of origin Mughal India
Region or state North India and Pakistan
Main ingredients Meat

Pasanda (Urdu: پسندہ‎) is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.

Ingredients and preparation

Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with seasoning. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same.

After the meat is cut and flattened, it is placed in a marinade consisting of yogurt, chili powder, and numerous spices and seasonings, which commonly include cumin, peppercorn, cardamom, and garlic. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—onions, coriander, chillies, and sometimes cinnamon or black pepper—then fried for 30 minutes to an hour. The dish may be garnished with tomatoes or almonds (in which case it is known as badaam pasanda). It is often served with white rice or naan bread on the side.

Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its

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