Pasanda Masala & Recipe: How to Make Authentic Pasanda Masala at Home

Summary

Learn how to prepare authentic pasanda masala at home with an easy-to-follow recipe. This blog covers everything from the perfect spice blend to the step-by-step process of cooking a delicious, restaurant-style pasanda dish in your own kitchen.

Introduction

Pasanda masala and pasanda masala recipe have been cherished in South Asian households for generations. Originating from Mughal cuisine, this rich, aromatic dish is made from thin slices of marinated meat cooked in a spicy, creamy gravy.

In this post, you’ll learn not only how to make pasanda masala from scratch but also how to cook the complete pasanda curry that melts in your mouth. Whether you’re using beef, mutton, or chicken, this guide will help you recreate authentic restaurant-style flavor right in your own kitchen.

What Is Pasanda Masala?

Pasanda masala is a blend of aromatic spices used to season meat for the classic pasanda curry. The spices are usually roasted and ground, resulting in a warm, nutty, and complex flavor profile that enhances the richness of the meat and gravy.

Common Ingredients in Pasanda Masala:

• Cumin seeds

• Coriander seeds

• Black pepper

• Cloves

• Cardamom

• Nutmeg

• Mace

• Cinnamon

• Red chili powder

• Turmeric

• Garam masala

This special mix is what gives pasanda its unique, royal flavor. While ready-made options exist, making it at home ensures freshness, aroma, and full control over heat levels.

How to Make Pasanda Masala at Home

Here’s a simple method to prepare your own homemade pasanda masala in under 15 minutes.

Ingredients:

Instructions:

1. Dry roast all the whole spices (first 7 ingredients) in a pan on medium flame for 2-3 minutes until aromatic.

2. Let them cool.

3. Grind roasted spices to a fine powder.

4. Mix in the remaining powdered spices.

5. Store in an airtight jar. Keeps fresh for 2–3 months.

Pro Tip: Always use freshly ground spices for the most flavorful pasanda masala.

Pasanda Masala Recipe – How to Make Pasanda Curry

Once your spice mix is ready, let’s move to the full pasanda masala recipe, where we cook tender meat in a rich, creamy curry.

Ingredients for the Curry:

Step-by-Step Cooking Instructions:

1. Marinate Meat
   Combine yogurt, ginger garlic paste, salt, and pasanda masala. Mix well with meat slices. Let it marinate for 1–2 hours (overnight for best results).

2. Fry Onions
   Heat oil or ghee in a pan and fry sliced onions until golden brown. Remove half for garnishing later.

3. Cook the Meat
   Add marinated meat to the pan and cook on medium heat. Sauté until the oil separates.

4. Simmer and Tenderize
   Add ½ cup water, cover the pan, and let it cook until meat is tender. Adjust water to maintain gravy consistency.

5. Final Touch
   Add green chilies, lemon juice, and garnish with julienne ginger, fried onions, and coriander leaves.

6. Serve Hot
   Best enjoyed with naan, paratha, or steamed rice.

Tips for the Perfect Pasanda

• Meat Selection:
  Use undercut or fillet pieces for beef or mutton. Chicken breast works great for a lighter version.

• Tenderizing:
  Pound the meat slices with a meat mallet to ensure they’re soft and absorb flavors well.

• Marination Time:
  The longer, the better. Marinate overnight for the richest flavor.

• Spice Control:
  Adjust chili powder and green chilies to your preferred spice level.

Why Make Pasanda Masala at Home?

Making it at home guarantees authenticity, better health, and full satisfaction.

Conclusion

Pasanda masala and pasanda masala recipe go hand in hand in creating one of the most flavorful, nostalgic dishes from South Asian cuisine. When you make the spice blend yourself and follow the recipe steps carefully, you're not just making food—you’re recreating tradition.

Give this recipe a try and bring that restaurant-style taste right to your dinner table. Your family and guests will thank you!

Frequently Asked Questions (FAQs)

Can I use store-bought pasanda masala?

Yes, but homemade gives you fresher flavor and more control over ingredients and spice levels.

What type of meat is best for pasanda?

Beef undercut or mutton fillet works best. You can also use boneless chicken breast for a quicker version.

How long can I store homemade pasanda masala?

Keep it in an airtight container in a cool, dry place. It lasts 2–3 months without losing flavor.

Can I freeze pasanda curry?

Yes, pasanda curry freezes well for up to 1 month. Just reheat gently and add a splash of water if needed.

Is pasanda spicy?

Pasanda is mildly spiced but can be adjusted to your taste by adding more or less chili.