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For the town of ancient Caria, see Pasanda (Caria).

Pasanda (pasande)
Pasanda curry
Alternative namesParche
CourseMain course
Place of originMughal Empire
Region or stateIndian subcontinent
Associated cuisineIndia, Bangladesh, Pakistan
Main ingredientsMeat (lamb, goat, beef)
VariationsPoultry or seafood

Pasanda (Urdu: پسندہ, Hindi: पसन्दा), also called parche (Urdu: پارچے, Hindi: पारचे), is a popular curry from the Indian subcontinent. It is derived from a style of food served in the court of the Mughal emperors. In a pasanda, the meat is marinated in yoghurt and spices. After cooking, cream is added to the sauce.

History

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Further information: Mughlai cuisine

The word 'pasanda' is from Urdu پسندہ 'pasande', "favourite", indicating the prime cuts of meat traditionally used in the dish. It is borrowed from the Persian adjective پسندیدن 'pasandideh', "liked".[1]

Pasanda is a dish associated with the Mughal court.[2] It may have developed the recipe may from earlier cooking techniques, since a similar method of preparation was described in a 12th century Sanskrit text, the Manasollasa.[3]

Ingredients and preparation

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Pasanda was originally made with leg of lamb or goat flattened into strips, marinated, and fried in a dish with seasoning. In Pakistan, pasanday is usually made from pot roast beef fillets flattened into strips.[4]

The meat, such as chicken, is marinaded in yogurt and spices such as garlic and ginger. Almonds are soaked in warm milk. Spices such as cardamom, cinnamon and chili are tempered by frying briefly in oil, then cooked on a low heat with onions and garlic. The almonds and milk are ground to a paste and added to the onions. The meat is added to the mixture and simmered until soft. At the end, cream is added.[5]

Variants

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Paneer pasanda

A vegetarian pasanda can be prepared with paneer, Indian cheese, in place of meat.[6]

In Awadhi cuisine (from Northern India and Southern Nepal), pasanda is prepared in kebab form.[7]

In the United Kingdom, pasanda means a mild curry sauce with cream or coconut milk.[8]

See also

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References

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  1. ^ "pasanda". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  2. ^ "Pasanda". British Curry Guide. Retrieved 12 December 2025.
  3. ^ Sanghvi, Vir (2 February 2019). "Biryani: Ek Khoj". Hindustan Times. Retrieved 11 February 2019.
  4. ^ "Beef Fillets (Pasanday) Recipe". Archived from the original on 25 March 2022. Retrieved 24 February 2022.
  5. ^ Makan, Chetna (October 2023). "Chicken pasanda". BBC Good Food magazine.
  6. ^ "Paneer Pasanda - a heavenly treat". Food Pocket Guide. December 2022. Retrieved 12 December 2025.
  7. ^ "Pasanda Kebab Recipe". The Times of India. 22 May 2020. Retrieved 16 November 2025.
  8. ^ "From balti to bhuna: the ultimate guide to curry". BBC Radio 4. Retrieved 2 November 2025.