Pasanda Ideas, Tips and Serving Suggestions
A luxurious almond-based dish from the Moghul dynasty that started off its life as a type of kebab, the Pasanda is a rich curry that favours dark meats and starchy veg. The perfect dish for Spring as you can tweak it to be creamy and filling for those chillier days or tangy and savoury for the warmer weather. A hit with children and adults alike, it’s definitely a crowd-pleaser.
Try it with:
- A shoulder of lamb cooked in the slow cooker with chunky fresh tomatoes and lots of spinach. Check out our slow cooker tips here.
- Moghul style roast Lamb (see our new cookbook for the full recipe!) and new potatoes using the curry as a gravy for a twist on the classic lamb roast. Try with a side of minted peas - simply boil 5 handfuls of peas with a small bunch of fresh mint, drain, and then mix with salt, pepper, lemon juice, 200ml oil, and a splash of red or white wine. Yum!
- Diced shoulder or leg of lamb marinated in white wine for an even more luxurious meal (click here for the recipe).
- A whole cauliflower, pre-roasted and then baked in the curry sauce for an Indian version of cauliflower cheese.
- Purple sprouting broccoli or roast cauliflower, baby onions and a sprinkle of toasted almond flakes.
- Roasted new potatoes, carrot and chunks of onion - chop all your veg, pop it in the oven and then stir it into the sauce for a quick, no-nonsense veggie meal.
- Use creme fraiche or natural yoghurt instead of double cream for a tangier flavour and lighter texture.
- Serve with a tangy side dish that cuts through the rich and creamy sauce like Kachoombar or a Tarka Dhal.
- Alternatively, a tangy lime pickle also makes a nice contrast and adds an extra kick. We love Fern’s Hot Lime Pickle.
- Garnish with something zesty like lemon pickled onion. Simply finely chop an onion, and mix with the zest and juice of one lemon and a pinch of salt and sugar.