Masala Pasanday Kabab

Enjoy your eid dinner with Maslaa Pasanday Kabab and a glass of ice cold 7up. #HappyCookingToYou #FoodFusion #7up

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  • Beef undercut 750g
  • Pyaz (Onion) fried & crushed 1 Cup
  • Dahi (Yogurt) thick ¼ Cup
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Kacha papita (Raw papaya) paste ½ tbs
  • Khashkhash (Poppy seeds) powder 1 & ½ tbs
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Dhania powder (Coriander powder) 1 tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Jaifil powder (Nutmeg powder) 1 pinch
  • Javitri powder (Mace powder) 1 pinch
  • Garam masala powder ¼ tsp
  • Dahi (Yogurt) thick 1 & ½ Cup
  • Hari mirch (Green chilli) paste 1 tbs
  • Namak (Salt) ¼ tsp or to taste
  • Haldi powder (Turmeric powder) ¼ tsp
  • Cooking oil ¼ Cup
  • Badi elaichi (Black cardamom) 1
  • Sabut kali mirch (Black peppercorns) 3-4
  • Pyaz (Onion) chopped 2 medium
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Namak (Salt) ¼ tsp or to taste
  • Dhania powder (Coriander powder) ½ tsp
  • Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tsp
  • Zeera powder (Cumin powder) ½ tsp
  • Badam powder (Almond powder) 1 & ½ tbs
  • Water ¼ Cup or as required
  • Hara dhania (Fresh coriander) chopped 1 tbs
  • Koyla (Charcoal) for smoke


Cut beef undercut into ½ cm thin slices then pound with the help of meat mallet/hammer to tenderize & set aside.

In a bowl,add fried onion,yogurt,ginger garlic paste,raw papaya paste,poppy seeds powder,salt,red chilli powder,coriander powder,cumin powder,black pepper powder,nutmeg powder,mace powder, garam masala powder & mix well.

Add beef fillets and mix well,cover & marinate for 2 hours.

In a bowl,add yogurt,green chilli paste,salt,turmeric powder,whisk well & set aside.

On a clean working surface,place marinated fillet,add prepared yogurt mixture 1 tbs,roll up & tie with kitchen twine/thread & reserve remaining yogurt after filling all fillets.

In a wok,add cooking oil,black cardamom,black peppercorns & mix well.

Add onion,mix well & fry until light golden.

Add ginger garlic paste & mix well.

Add salt,coriander powder,kashmiri red chilli powder,cumin powder & mix well.

Turn off the flame,add reserved yogurt mixture & mix well.

Turn on the flame,add almond powder,mix well & cook until oil separates (2-3 minutes).

Add water & mix well.

Now place stuffed beef pasanday and fresh coriander,cover & cook on low flame until tender (20-25 minutes) & turn sides in between.

Turn off the flame and give coal smoke for 2 minutes.

Garnish with onion rings & lemon slices,sprinkle fresh coriander & serve!

Recipe By: Kanwal Mohsin

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