Gosht Pasinde~I

Ah! The long weekend has gone by and I still wanted more of it. Weekends just fly away, dont you all also think so?

Today I am sharing with you all the recipe for ‘Pasinde’, my naniammi – grandmother’s version. This is a dry meat curry with a thick and aromatic gravy consisting of a range of spices, shallow fried french beans and potatoes.

Pasinde ka Salan

Pasinde is one of the most classic Hyderabadi dishes loved by the muslims mostly. My family loves it. We enjoy it with Paratha or Rice and Khatti Dal.

Pasinde ka Salan – Meat Cooked with Spices, French Beans and Potatoes


Boneless Veal Meat – 600 gms, cut into thin long strips, 5 × 7.5 cm and 1.2 cm in thickness)
Turmeric – 1/4 tsp
Ginger-Garlic Paste – 1 1/2 tsp
Yogurt – 1 cup
Salt – 2 tsp
Red Chili Powder – 1 tsp
Canola Oil
Green Beans – 10, each cut diagonally into 3 pieces
Potatoes – 2, large, peeled and sliced thick from the longer side
Yellow Onion – 2
Khus Khus – 1 tbsp
Chironji nuts, Almonds, Cashew nuts – 2 tsp each, soaked in 3/4 cup warm milk for 15 mins (optional)
Desiccated coconut – 1/4 cup
Groundnuts – 1/4 cup, deskinned
Black Pepper powder – 1/2 tsp
Garam Masala – 1 tsp
Cardamom powder – 1/4 tsp
Dry roasted Coriander Powder – 1 tsp
Cilantro – 1 tbsp, chopped finely
Mint leaves – 1 tbsp


1. Place the strips of meat between sheets of cling film and flatten and tenderize the strips of veal by pounding them flat with a kitchen mallet or a rolling pin. Marinate the meat with turmeric, ginger-garlic paste, yogurt, salt and red chilli powder for atleast 3-4 hours in the refrigerator. After the marination time of the meat, bring it to room temperature and, now, lets start preparing the curry.
2. Add the marinated mutton to the pressure cooker and let it cook covered for 5 minutes. Keep stirring it occasionally so that it doesnt get stuck to the bottom of the pan. Close the lid and pressure cook until the meat is done.
3. Meanwhile, in pan with little oil, shallow fry the french beans, and the sliced potatoes seperately and keep aside in individual platters. Keep aside.

Shallow fried french beans

Shallow fried thick potato slices

4. From the same pan, pour off all but 2 tbsp oil and shallow fry the sliced onions in that oil, until just lightly browned. Remove using a slotted spoon onto a paper towel lined platter. Keep aside to cool.
5. In the same pan (no need to add any oil), roast the khus-khus, desiccated coconut, and groundnut on an iron rawa or in a thick bottomed pan individually for just a few minutes and remove onto a platter. Keep aside to cool.
6. In a grinder, add the fried onions, and roasted khus-khus, soaking chironji nuts, almonds, and cashew nuts with milk, desiccated coconut and groundnut and grind them all together to a smooth paste. Add just a few drops of water if required.
7. Open the lid of the pressure cooker. Using tongs, remove the meat strips from the masala into a bowl, cover the bowl and keep aside. Add the above blended smooth paste of spices to the pressure cooker and stir well to mix. Cover with a splatter screen and let cook on simmer until its starts leaving oil. Keep stirring occassionally. Add the black pepper powder, garam maslaa powder, cardamom powder, coriander powder and cilantro and mint.
8. Add the meat, stir fried potatoes and french beans to the mixture and gently combine well without breaking the potatoes.
9. Cook the mixture at medium heat till the potatoes are soft and the whole mixture is fairly dry about 4-6 minutes. Sprinkle a few drops of water if it sticks to the bottom of the pan. Serve immediately.

Suggested Accompaniments: We usually have this curry along with Parathas or Basmati Chawal and Khatti dal for a meal.


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16 Responses to “Gosht Pasinde~I”

  1. Wow…extremely well written post and recipe too. i am the first one here and just loved it.

  2. The first Indian food that I ate was cooked by a Muslim from Hyderabad…It is still the tastiest food I’ve had and I have not found anything as tasty in a restaurant, from anyone else, or a recipe 🙁 I think I should be trying more of your recipes as it may be the closest I’ll get!…And the weekends are always so fast, even more so when you’re having a good time.

  3. Damn, I’m missing the long weekend too…the only consolation is that i have one lesser day to work this week:)

    your dish looks fabulous!!


  4. oooo This looks so good! Unfortunately my wife can’t stand the smell of curry in our kitchen. I normally have to cook it outside on the grill or do it when she leaves for a weekend. I’ll have to figure something out for this one! 🙂

  5. Hey Mona thanks for adding my link I have adding yours also 🙂 I love this recipe it is just the kind of curry I would love to eat I love the ingredients I bet it tasted delicious, great pic! 🙂

  6. Hi Mona,
    Came to check out your blog…again. Very nice. The pix and the recipe have made my mouth water…will have to make it over the week-end.

  7. Mona, I can imagine how wonderful this dish tastes with all those flavours. Thanks for sharing the recipe.

  8. Hi Mona, I am loving your blog.So many non-veg dishes,yum!:))
    Pasande looks delicious.thanks for the recipe.

  9. Hi Mona,

    Pasinde is one of my fav. meat dishes w/ classic tomato ka salan, yum!

    This is the first time I’ve seen pasinde recipe with beans & potato. We make it without any vegetables, but your version sounds good.


  10. Hi mona!
    Thnx for visiting my blog! yes i miss the long weekend too!
    Pasinde has been my very favourite,just wanted to add that the entire recipe can be made using just green chillies and blackpepper and it has that tangy chilli flavour from the green chillies,they can be ground and added to the meat marinade too!!
    You just remind me of my mom’s cooking……

  11. That “reads” delicious! Sounds like you live near or in Toronto, one of my all-time favorite cities. I lived in Rochester, NY for 20 years and I still miss my annual trips to Toronto!

  12. hi mona.i love your recipe.i want to ask u 1 question regarding electric oven.i hav a electric oven in that 1.timer 2.temperature.3 baking/rotissrie/broil/toast.in u r most of recipe cook in oven for 30 mints.how can i cook means here 3 options r there so plz explain me if i want to cook up what option i use and if i want to cook down what option i use.help me plz eagrly waiting for u r reply.

    Lakme36, I have emailed you. ~Mona

  13. Salam,

    Is there a substitute for khus khus?? as it’s banned here in Dubai – plz advice..thanks

    WaAlaiKumAsSalaam Sharmeen, there is no substitute for Khuskhus, you can just skip that ingredient and proceed with the rest of ingredients. You can however add cashewnut or almond paste in place of that for a creamy texture to the gravy. ~Mona

  14. Your recipes are AWESOME! Thank you so much for sharing them with us! especially the Hyd recipes;) keep up the good work (and please post more hyd recipes you know:)

  15. oh and i forgot to mention…your blog is the ONLY one i came across with authentic hyderabadi recipes so thanks again

    Ruby, its my pleasure. Jazakallahu Khair for the appreciation. ~Mona

  16. […] like Gosht Pasinde which is a classic Hyderabadi meat preparation, I often prepare Murgh Pasinde in my house using […]

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