Dum Kay Pasanday represents the pinnacle of Mughlai cooking, where paper-thin slices of beef are transformed into melt-in-your-mouth perfection through the ancient dum cooking technique. This royal dish features delicate beef cutlets that are first tenderized, then layered with caramelized onions, aromatic spices, and tangy yogurt before being slow-cooked in a sealed pot. The dum method allows all the flavors to meld together while the meat becomes incredibly tender, creating a rich, creamy gravy that’s fragrant with whole spices and fresh herbs. Originally served in the courts of Mughal emperors, Pasanday remains a centerpiece dish for special occasions and family gatherings across Pakistan and Northern India.
Serving Quantity
This recipe serves 6-8 people and pairs perfectly with basmati rice, naan, or roti.
Ingredients
- 2 pounds beef (topside or round), cut into very thin slices
- 1 cup plain yogurt, whisked
- 2 large onions, thinly sliced
- 1/4 cup ghee or cooking oil
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- 1/2 cup warm milk
- Pinch of saffron strands
- 2 bay leaves
- 4-5 green cardamom pods
- 1 black cardamom pod
- 1 inch cinnamon stick
- 4-5 black peppercorns
- 2 cloves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons almonds, soaked and ground to paste
Preparing the Meat
Start by washing the beef slices and patting them completely dry with paper towels. Using a meat mallet or the back of a heavy knife, gently pound each slice until it becomes paper-thin. This tenderizing process is essential for achieving the signature texture of Pasanday. Be careful not to tear the meat while pounding.
Season the flattened meat pieces with half a teaspoon of salt and let them rest for 30 minutes. Meanwhile, soak the saffron strands in warm milk and set aside. This saffron milk will add both color and aroma to the final dish.
Creating the Base
Heat ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and fry them slowly, stirring occasionally, until they turn deep golden brown. This process takes about 15-20 minutes but is crucial for developing the rich flavor base. Remove half of the fried onions and set them aside for later use.
To the remaining onions in the pot, add the whole spices – bay leaves, green cardamom, black cardamom, cinnamon stick, peppercorns, and cloves. Let them sizzle for a minute until fragrant. Add the ginger-garlic paste and green chilies, cooking for 2-3 minutes until the raw smell disappears.
Cooking the Meat
Add the seasoned beef slices to the pot in a single layer. Cook on high heat for 3-4 minutes, then flip each piece and cook for another 3-4 minutes. The meat should change color but doesn’t need to be fully cooked at this stage.
Sprinkle the red chili powder, turmeric, coriander powder, cumin powder, and remaining salt over the meat. Mix gently to coat all pieces evenly with the spices. Cook for 2-3 minutes, allowing the spices to release their aromas.
Adding the Yogurt and Aromatics
Reduce the heat to low and slowly add the whisked yogurt, one spoonful at a time, stirring continuously to prevent curdling. Once all the yogurt is incorporated, add the ground almond paste and mix well. The gravy should have a creamy, light brown color.
Sprinkle the reserved fried onions over the meat, followed by fresh mint leaves and half of the chopped cilantro. Pour the saffron milk evenly over the surface, creating beautiful golden streaks.
The Dum Cooking Process
Cover the pot with aluminum foil, then place the lid tightly on top. This double sealing ensures no steam escapes during the slow cooking process. Cook on high heat for 2 minutes until you hear the contents bubbling, then reduce the heat to the lowest setting.
Place the pot on a tawa or griddle to prevent direct heat contact with the bottom. Cook for 45 minutes to 1 hour without opening the lid. The gentle, indirect heat will slowly tenderize the meat while allowing all the flavors to meld together.
Final Touches and Serving
After the cooking time is complete, turn off the heat but keep the pot sealed for an additional 10 minutes. This resting period allows the dish to finish cooking in its own steam.
Carefully remove the foil and lid, being mindful of the hot steam. The meat should be incredibly tender and the gravy should have a rich, creamy consistency. Gently stir in the remaining fresh cilantro and sprinkle with garam masala powder.
Serving Suggestions
Serve Dum Kay Pasanday hot with steamed basmati rice, allowing the fragrant gravy to soak into the grains. The dish also pairs beautifully with fresh naan, chapati, or paratha. Garnish with additional fried onions, fresh herbs, and a few saffron strands for an elegant presentation.
This dish tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 3 days and reheat gently on low heat, adding a splash of water if the gravy becomes too thick.
