Badam Pasinda

Badam Pasinda Recipe - A Delectable Indian Dish Made With Almonds

Region / culture: India | Preparation time: 4-5 hours | Cooking time: 1 hour | Servings: 4-6

Introduction

Badam Pasinda is a rich and aromatic dish that hails from the royal kitchens of the Mughal era. This delicacy is known for its tender meat fillets, marinated in a blend of spices, yogurt, and almonds, creating a dish that is both luxurious and flavorful. The combination of spices and the creaminess of almonds make Badam Pasinda a unique and cherished recipe in the culinary world.

History

The recipe for Badam Pasinda has its roots in the Mughal Empire, where it was prepared for the royals and nobles during grand feasts. The word 'Pasinda' means 'favorite' in Urdu, signifying the special status of this dish among the Mughal elite. Over time, the recipe has been passed down through generations, with each adding their own touch, yet preserving the essence of this exquisite dish.

Ingredients

1 kg boneless meat fillets
4 onions, finely sliced
3 pieces of ginger
12 garlic flakes
4 dry figs (anjeer), soaked for 0.5 an hour
6 kacharis, soaked for 30 minutes
2 tsp red chili powder
0.5 tsp ground garam masala
8 cloves
1 cup oil
150 g almonds, soaked, blanched, and peeled
2 cups yogurt
salt to taste

How to prepare

Blend ginger, garlic, anjeer, kachari, chile, and garam masala to create a fine paste.
Mix the paste with yogurt and salt.
Marinate the meat fillets in the above mixture for 4–5 hours.
Heat oil in a heavy-bottomed pan and fry onions until they turn golden brown.
Remove the fried onions and set them aside.
Add cloves and the marinated meat pieces to the oil and fry for a few minutes.
Stir occasionally to prevent burning from the bottom.
Continue cooking until the oil separates and then sprinkle fried onions and almonds on top.
Serve hot.

Variations

1. Chicken or lamb can be used instead of beef for the meat fillets.
2. Cashews can be used in place of almonds for a different flavor profile.
3. Adding a touch of cream can make the gravy even richer.

Cooking Tips & Tricks

1. Marinating the meat for at least 4-5 hours, or overnight if possible, will ensure that the flavors penetrate deeply.

2. Using a heavy-bottomed pan prevents the meat from burning and ensures even cooking.

3. Frying the onions to a golden brown, not darker, is crucial as it affects the final taste and color of the dish.

4. Blending the almonds into a smooth paste will give the gravy a rich and creamy texture.

Serving Suggestions

Badam Pasinda is best served hot with naan, roti, or rice. The creamy gravy and tender meat pair wonderfully with these staples, making for a fulfilling meal.

Cooking Techniques

Slow cooking the meat on a low flame after frying ensures that it is tender and absorbs the flavors of the spices and almonds thoroughly.

Ingredient Substitutions

1. Coconut milk can be used as a dairy-free alternative to yogurt.

2. Sunflower oil can be substituted for any other neutral oil of choice.

Make Ahead Tips

The meat can be marinated a day in advance and stored in the refrigerator to save time and enhance the flavors.

Presentation Ideas

Garnish the dish with fried onions, chopped almonds, and fresh cilantro for an appealing presentation. Serving it in a traditional clay pot can also enhance the dining experience.

Pairing Recommendations

A light salad or a tangy raita pairs well with the richness of Badam Pasinda, balancing the flavors and making for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the gravy has thickened too much.

Nutrition Information

Calories per serving

A single serving of Badam Pasinda contains approximately 500-550 calories. The majority of these calories come from the fats and proteins in the dish.

Carbohydrates

A serving of Badam Pasinda contains approximately 15-20 grams of carbohydrates. The primary sources of carbohydrates in this dish are onions and yogurt, which also contribute to the dish's overall flavor profile.

Fats

This dish is relatively high in fats, with a serving providing about 30-35 grams. The fats come from the oil used in frying, the almonds, and the yogurt. Using lean meat can help reduce the fat content, making it a bit healthier without compromising on taste.

Proteins

Badam Pasinda is an excellent source of protein, with each serving containing about 40-45 grams. The protein comes primarily from the meat, making this dish a great option for those looking to increase their protein intake.

Vitamins and minerals

The dish is rich in vitamins and minerals, including Vitamin B6, Vitamin E, calcium, and magnesium, primarily from the almonds and yogurt. These nutrients play a vital role in maintaining good health and supporting bodily functions.

Alergens

The primary allergens in Badam Pasinda are dairy (yogurt) and nuts (almonds). Those with allergies to these ingredients should exercise caution.

Summary

Badam Pasinda is a rich source of protein and provides a good amount of fats, vitamins, and minerals. However, it is also relatively high in calories and contains allergens such as dairy and nuts.

Summary

Badam Pasinda is a luxurious and flavorful dish that combines tender meat with the richness of almonds and the aromatic spices of the Mughal era. While it is rich in proteins and nutrients, it is also high in calories and contains allergens. With its deep historical roots and complex flavors, Badam Pasinda remains a favorite for special occasions and gourmet dining experiences.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Badam Pasinda. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. She was a master in the kitchen, and I was always by her side, watching her every move and absorbing everything she taught me.

One day, as we were flipping through an old recipe book that had been passed down through generations, we came across a recipe for Badam Pasinda. My mother's eyes lit up with excitement as she read through the ingredients and instructions. I could tell that this was a special recipe, one that was not commonly known or made.

The Badam Pasinda recipe called for a unique combination of ingredients – tender pieces of lamb, marinated in a rich blend of spices and yogurt, and cooked slowly until it was melt-in-your-mouth tender. But what set this recipe apart was the addition of ground almonds, which gave the dish a subtle nutty flavor that perfectly complemented the savory spices.

My mother and I set out to make the Badam Pasinda that very day, following the recipe carefully and adding our own special touch to it. As the dish cooked on the stove, filling the kitchen with the mouthwatering aroma of spices and almonds, I knew that this recipe would become a favorite in our family for years to come.

When the Badam Pasinda was finally ready, we sat down to enjoy it together. The flavors were unlike anything I had ever tasted – rich and complex, with a hint of sweetness from the almonds. I knew then that this recipe was a true gem, one that I would treasure and pass down to future generations.

Over the years, I have made Badam Pasinda countless times, each time tweaking the recipe slightly to suit my own tastes and preferences. I have shared it with friends and family, who have all marveled at the unique flavors and textures of this dish.

I have also learned that the recipe for Badam Pasinda has a fascinating history. It is said to have originated in the royal kitchens of ancient India, where it was served to kings and queens as a delicacy fit for royalty. The dish was believed to have been created by a master chef who wanted to impress the royal family with his culinary skills.

As the years have passed, I have come to appreciate the art of cooking even more. I have learned that recipes are not just a list of ingredients and instructions, but a reflection of the culture and traditions that have been passed down through generations. Each recipe tells a story, and the Badam Pasinda recipe is no exception.

I am grateful to have stumbled upon this recipe all those years ago, and to have had the opportunity to learn the art of cooking from my mother. The joy I feel when I make Badam Pasinda is a testament to the power of food to bring people together, to create memories, and to nourish both body and soul.

And so, I will continue to make Badam Pasinda for years to come, sharing it with loved ones and savoring each bite as a reminder of the rich culinary heritage that has been handed down to me. This recipe will always hold a special place in my heart, as a symbol of love, tradition, and the joy of cooking.