Wash pasanday and pound them well with steak hammer.
Add oil in a pan, add onions and fry till translucent. Add ginger garlic paste and fry with onion. Add Beef and fry until it changes color then add crushed Black pepper, Crushed Red Chillies, Red Chilli Powder and fry till beef is half/rare done.
Add water and salt and cover the pan.
Check timely if water getting dry. When water is ¼ left add whisked yogurt in pan and cover again. Yogurt will leave its water. (and if you think pasanday need more water to tenderize you can adjust and add more water accordingly)
Once water is hardly left, keep stirring Pasandays well so it leaves the oil. (you can add 1tbsp oil for finishing)
Garnish with Coriander. And Serve with Boiled Rice OR Rotis
Beef Pasanday 1 kg (Kuchlay hue)
Tel ¾ Cup (additional 1 tbsp akhir ke liye)
Namak 1 tsp or to taste
Kuti hue kali mirch 1 tsp
Kuti hue lal mirch 1 tsp
Lal mirch powder 1 tsp
Dahi ¼ cup
Adrak Lehsun Paste 4 tbsp
Piyaz 1 sliced
Pani 6-7 cups
Chopped Hara Dhania garnish ke liye
Pasandon ko dho kar achi tarah kuchal lein.
Pan main tel daalein aur piyaz rang tabdeel hone tak fry karein, lehsan adrak paste shamil karke fry karain. Iske baad is main pasanday, kuti kali mirch, kuti lal mirch, lal mirch powder, shamil kar ke achi tarah fry karein yahan tak pasanday kachay pakkay hojayein.
Pani aur namak shamil karein aur cover se dhaank dein.
Jab pani khusk hokar ¼ reh jaye to phenta hua dahi shamil karke dobara cover kardein. Dahi apna pani bhi chhorega. (Agar zada galay hue pasanday chahiye to is stage pe thora sa pani aur shamil kardein.)
Jab bilkul halka sa pani reh jaye to isko itna bhunnay ke pasanday tel chhor dein. (yahan 1 tbsp tel mazeed shamil kiya jasakta hai finishing ke liye)
Hara Dhania se garnish karein. Aur Boiled Chawal ya Roti ke sath pesh karein.