Badam Pasanda

READY IN: 1hr 40mins
Recipe by Brian Holley

This is a truly superb SUPERB curry, very much in the top league. The use of yogurt, cream, and ground almonds combine wonderfully with the spices to make a medium hot dish. You'll cook this time and time again.

Top Review by PhilH

Having not been in touch for a while, I decided to try one of your new recipes, and I liked the idea of the ingredients but only had chicken to hand. Pretty damn good my friend. I know that lamb, especially on the bone would give this a "richer" flavor, but I am very pleased with the result. Having noted a previous comment, I would advise adding water only "as necessary". This way there is no chance of it being "runny". I added a little more chilli powder, to my own taste, and its a VERY GOOD curry that results. Keep it up Brian.

Ingredients Nutrition

Directions

  1. Cut the meat into thin strips about 1 1/2 inches long.
  2. In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
  3. Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
  4. Add the meat and fry till it changes colour 3 minutes.
  5. Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
  6. Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
  7. Serve with the paprika sprinkled over the dish.

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