Beef Pasanday with Rich Mughlai Gravy: The Ultimate Eid Special Recipe from Baba Food RRC

Looking for an Eid dish that brings real celebration to your table? Beef Pasanday with rich Mughlai gravy isn’t just a meal. It’s centuries of tradition and flavor in every bite. This classic from Baba Food RRC creates a festive experience, blending tender beef with creamy, nutty gravy. Make it for Bakra Eid feasts, and your family will talk about your cooking for years. Here’s a detailed, easy-to-follow recipe with all the authentic tips and tricks, inspired by the heartfelt demonstration on the Baba Food RRC channel.

Understanding Beef Pasanday and Its Significance

Beef Pasanday stands out among classic South Asian dishes. This recipe roots in Mughlai cuisine, known for its aromatic spices and rich gravies. Pasanday means thin, boneless slices of beef, carefully pounded and simmered to tender perfection.

On Eid, especially Bakra Eid (Eid-ul-Azha), families celebrate with grand meals. While korma is popular, Pasanday offers a different texture and taste. Instead of chunkier stews, Pasanday brings restaurant-style steaks soaked in a smooth, creamy sauce. It’s rich, comforting, and loaded with flavor.

What makes this Mughlai Pasanday truly special? The focus on slowly cooking tenderized beef in layers of spices, fried onions, and a creamy paste of cashews, coconut, and khus. Each step keeps the texture juicy and the flavors deep. Serve it on Eid, with friends and family gathered close—the senses and the spirit both celebrate. For more mouthwatering recipes and tips, explore the Baba Food RRC YouTube channel.

Types of Pasanday and Meat Preparation

Two Main Types of Pasanday

Pasanday comes in two styles:

• State (flat) Pasanday: Thin, boneless beef slices (parche) pounded flat.
• Wrapped Pasanday: Rolled or layered pieces, usually prepared differently (covered in another post).

This guide highlights the State Pasanday. These flat, juicy pieces soak up Mughlai gravy best, making them perfect for festive feasts.

Selecting and Preparing the Meat

The dish starts with high-quality boneless beef. Traditionally, thin beef slices come from the animal’s inner thigh or shoulder. Here’s how to create the ideal base:

• Thin slicing: Cut 1 kg beef into thin sheets. Hold the knife steady and slice across the grain.
• Tenderizing: Lay the beef slices flat and pound with a meat hammer until thin and soft. This step ensures the Pasanday becomes melt-in-the-mouth soft.
• Why pound the meat? This breaks tough fibers, allowing spices and marinade to enter deeply and giving the beef that signature Mughlai silkiness. It also prevents shrinkage when frying.

Tools and Ingredients for Meat Preparation

• Boneless beef (1 kg, thinly sliced)
• Sharp knife
• Meat hammer
• Cutting board

Keep these essentials ready before starting. The preparation sets the foundation for authentic flavor and texture.

Cooking Pasanday Step-by-Step

Frying Fresh Onions

Skip ready-made fried onions. For real flavor, always use fresh:

1. Slice two medium onions thinly.
2. Heat 1 cup cooking oil in a deep pan or kadhai.
3. Add onions and fry on medium heat, stirring until golden brown and crisp.
4. Remove and drain on butter paper for extra crunch.

Tip: Don’t overfry. As onions continue to darken after you take them out, stop when they reach deep golden color.

Initial Frying of Pasanday Meat

Authentic Mughlai Pasanday needs careful frying:

1. Add pounded beef slices to the same hot oil used for the onions.
2. Keep the flame medium. Let them cook undisturbed for 2-3 minutes.
3. Flip each slice. Continue frying for a total of 7-8 minutes until color changes and the pieces shrink slightly.
4. Cover the pan for the first few minutes to let steam lock in moisture, then uncover to finish browning.

Look for beef slices that appear slightly smaller, firmer, and well-sealed.

Making the Mughlai Style Rich Gravy

Now, combine fried onions and spices for the base:

1. Return crispy onions to the pan with beef.
2. Add 3 tablespoons ginger-garlic paste.
3. Fry together for 4-5 minutes, mixing well. This helps the beef absorb flavors.
4. Mix in the following spices:
   • Coriander powder: 1.5 tablespoons
   • Red chili powder: 1 teaspoon (to taste)
   • Cumin powder: 1 teaspoon
   • Salt: 1 teaspoon (or to taste)
   • Turmeric: 0.5 teaspoon
   • Garam masala: 1 teaspoon

Stir and roast these spices for another 4-5 minutes until a strong aroma develops. The slow blending of onions and spices is key to the thick gravy that characterizes Mughlai cuisine.

Slow Cooking and Simmering (Dum)

Don’t rush the process. Slow simmering makes all the difference:

1. Add 2 cups water to the pan.
2. Cover and cook on a medium-low flame for about 20-25 minutes.
3. Check the water level every 10 minutes. Add small amounts as needed to prevent drying out.

The meat will turn tender and juicy. Pressure cookers can speed up the process, but they sacrifice flavor and texture. True Pasanday needs time and patience.

By the end of this stage, 90% of the tenderness is set. The final steps create that restaurant-style finish.

Preparing the Rich Mughlai Paste for the Gravy

Ingredients for the Paste

A signature Mughlai element: a creamy, aromatic paste. Gather:

• 5 green chilies (fresh)
• 50G cashews
• 3 tablespoons coconut powder (khopra)
• 1.5 tablespoons khus (vetiver seeds), thoroughly washed (rinse in water three to four times to remove impurities)

Combine these in a blender or juicer with a little water until completely smooth. Make sure the khus is rinsed well to prevent any grittiness in the gravy.

Incorporating the Paste

Pour the freshly made paste into the simmering pasanday:

1. Add the paste to the pan with the now-tender beef.
2. Mix thoroughly for a rich, even flavor.
3. Stir in 1 cup whisked yogurt for creaminess (full-fat preferred).
4. Let the gravy cook uncovered for 5 minutes on medium heat, allowing excess water from the yogurt to evaporate and the paste to integrate.
5. Cover and simmer for another 5 minutes until the gravy thickens to the right consistency—smooth, glossy, and aromatic.

Important: This step makes the sauce so luscious and thick, it coats every bite. Skip it, and you lose most of the Mughlai magic.

Final Touches and Serving Suggestions

Garnishing Pasanday

For Pasanday, less is more with the garnish:

• Use only thinly sliced fried onions (lachay wali piyaz) and fresh mint leaves (pudina).
• Skip: Coriander leaves and green chilies as garnish. They can overwhelm the subtle gravy.

Scatter a generous handful of crisp onions and a few mint leaves over the hot pasanday for a restaurant-worthy look and added aroma.

Serving Tips

Serve your Mughlai Pasanday fresh and hot. Pair with:

• Naan or any tandoori bread
• Khameeri roti (slightly fermented, soft bread)
• Steamed basmati rice (makes an elegant combination)
• Chapati or paratha

The rich, nutty gravy envelopes the bread or rice, filling each bite with flavor. This dish is ideal for a family Eid feast or a festive dinner.

Visual Presentation

Showcase the beauty and richness of your handiwork. If you want visual guidance, the step-by-step visuals in the Baba Food RRC video offer invaluable help. The contrast of creamy gravy, golden onions, and vibrant mint is pure eye-candy.

Additional Tips and Tricks for the Perfect Pasanday

• Pound beef slices until very thin. Thinner slices mean more tenderness.
• Always use freshly fried onions. Avoid market-bought fried onions for authentic taste.
• Resist using a pressure cooker. The slow simmer (dum) process brings out maximum flavor.
• Check water levels during cooking. Gravy can dry out fast if left unchecked.
• Mix spices thoroughly for best flavor. Each layer counts.

Want more tips and short recipe ideas? Connect with Baba Food RRC on Instagram, Facebook, and TikTok for instant kitchen inspiration.

Encouragement to Try the Recipe and Subscribe

This Eid, gather your loved ones and try this unforgettable Mughlai Pasanday recipe. If you’re new to South Asian cuisine or just want to bring restaurant flavor into your home, you’ll feel immense pride pulling this dish off. The secret is patience, fresh ingredients, and following each step as shown by Chef Rizwan.

Subscribe to the Baba Food RRC YouTube channel for more tried-and-tested family recipes, with stories and tips passed down through generations. Share this recipe with family, friends, and anyone who loves great food—there’s no better time to celebrate togetherness than Eid.

Whether you enjoy Pasanday with naan, rice, or roti, there’s one thing you can count on: everyone will ask for seconds. Eid Mubarak and happy cooking!