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Badam Pasanda

Badam Pasanda created 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.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Cut the meat into thin strips about 1 1/2 inches long.
  • In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
  • 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.
  • Add the meat and fry till it changes colour 3 minutes.
  • 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.
  • Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
  • Serve with the paprika sprinkled over the dish.
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RECIPE MADE WITH LOVE BY

@Brian Holley
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@Brian Holley
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"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."
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  1. 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.
    Reply
  2. UmmIbrahim
    The whole family liked it. The flavor is very nice, smooth and MILD. The sauce was a bit runny for me so I added a little flour dissolved in some cold water at the end to thicken it. My one year old could eat it without any problem it was so mild, but I prefer my Indian food to have more of a kick than this. I would definitely make it again, but next time I will increase the green chilies in the yogurt sauce to 5, and add a teaspoon of cayenne. Overall, a great recipe. THANKS!
    Reply
  3. Brian Holley
    Badam Pasanda Created by Brian Holley
    Reply
  4. NovaM
    Took a bit of time to make, but was worth it. Not too hot either.
    Reply
  5. 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.
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