Pasanda Curry


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Dinner
Cuisine
Indian
Author
Enjoy Curries Cookbook
Serves
4
Preparation Time
2 hours
Cooking Time
1 hour

Ingredients

Base Sauce

  • 2 Tbsp ginger garlic paste
  • 4 Tbsp vegetable oil or vegan butter
  • 3 large onions, chopped
  • 1 fresh chilli, deseeded and chopped
  • 2 green cardamom pods, bruised
  • 1 cinnamon stick, broken in half
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 1/2 tsp salt

Meat/ Substitute

  • 600g boneless lamb shoulder or leg meat, sliced OR
  • 600g mushroom steak (black pepper flavour)

Liquid

  • 250ml / 1 cup water
  • 150ml / 2/3 cup thickened cream or cashew cream ( 1/3 cup cashews and 1/3 cup boiling water blended until smooth)

Finishing/ Garnish

  • Flaked almonds, toasted
  • Paprika
  • Rice to serve.

Instructions

  1. Prepare the meat or substitute, place slices between layers of cling film and roll or pound with a rolling pin or meat mallet.
  2. Add the ginger garlic paste to the slices and allow to marinate for 2 hours (more important if using actual meat)
  3. Heat the oil in a pan with a lid, over medium heat, add onions and chilli, cook until golden.
  4. Stir in cardamom, cinnamon, coriander, cumin, and turmeric. Stir for 2 minutes.
  5. Add meat or substitute to the pan, cooking and stirring for 5 minutes until brown.
  6. Stir in the water, bring to the boil, ensure the pan is deglased, then reduce heat to low. Cover with lid and simmer for 30 - 40 minutes.
  7. Stir the cream and ground almonds together in a bowl, add 1/2 cup of stock from the pan to the bowl, stir until well combined and add all bowl contents to the pan, stirring to incorporate.
  8. Add salt, garam masala, simmer uncovered for 5 minutes before serving.
  9. Serve with rice, garnish with paprika and toasted flaked almonds if desired.

Notes

  • serves 4-6...
  • Obviously original recipe is not vegan, but my modifications worked well and it was a lovely flavoursome but mellow dish.
  • so, since veganism I use a black pepper flavoured 'mushroom steak' meat replacement made by Lamyong, which I beat or roll out thin and fry, it works really well, original recipe called for lamb, but would work well with a beef or equivalent substitute too.
  • I rarely have fresh chillies, they are either frozen whole, dried and ground or pickled... Know your heat tolerance and choose wisely.
  • I buy cassia bark instead of cinnamon sticks, it's from the Asian grocer, it's thicker, I have to fish out the pieces if I'm serving it to children, and no, I don't care. It's cheap and works just as well.
  • You don't have to cook this for anywhere near as long if it's vegan, but curry flavours mature with age so even if you don't slave over it, it's best to cook it ahead of schedule and just add the last bits when you reheat before you are ready to serve.