You can use your main ingredient/s of choice in this pasanda sauce.
This curry house style pasanda sauce is both mild and sweet. It’s very popular with kids and those who don’t like spicy food.
I featured a pasanda sauce curry recipe in my cookbook ‘The Curry Guy’. This one is similar but scaled down to a curry house portion to serve 1 – 2 people.
You can make this pasanda sauce in minutes. Serve with you main ingredient of choice.
The pasanda sauce you get when you order a pasanda at an Indian restaurant is quite different to what you would get in India.
In India, pasanda curries can be both mild or spicy. At curry houses in the west, they are very mild and also quite sweet.
What is a pasanda sauce?
The word pasanda is actually referring to how the meat that goes into the curry is prepared.
Flattened or pounded meat is added. This isn’t the case here in the UK. Here, we know a pasanda sauce by its mildness and sweet flavour. You can add any pre-cooked meat or vegetables to this pasanda sauce.
In this case, I added chicken.
Getting the best flavour
You will get authentic BIR (British Indian restaurant) results with this recipe just as it is.
There are things you can do to make the flavour even better.
If using chicken as I did, you could add a few tablespoons of the chicken stock from your pre-cooked chicken for example.
You can do the same with pre-cooked lamb. If cooking a veggie version, why not try adding some spice stock?
These are all things you can, but don’t have to do to get the best pasanda curry.
Working ahead.
This pasanda sauce can be made a few days ahead of time. It also freezes well.
If freezing, I recommend leaving the block coconut out. This is for flavour reasons. You should add the block coconut when you heat it up again, just before serving.
The base sauce (gravy).
Curry house style curries all use a base curry sauce. My ‘go to’ recipe is right here.
Making a large batch of base sauce makes cooking curry house style curries, such as this pasanda sauce quick and easy.
If you like this pasanda sauce recipe, you might like to try some of these curry house favourites too…
Tikka masala sauce
Korma sauce
Chasni sauce
Chilli garlic sauce
Ceylon sauce
Pathia sauce
Jalfrezi sauce
Keema sauce
Bhuna sauce
Methi sauce
Madras sauce
Vindaloo sauce
Phaal sauce
Pasanda Curry Sauce Recipe - BIR Curry House Style
Ingredients
- 2 tbsp rapeseed (canola) oil
- 1 generous tsp garlic and ginger paste.
- 1 1/2 tbsp coconut flour
- 1 1/2 tbsp ground almonds
- 1 tbsp sugar
- 10 raisons
- 300g (1 1/4 cups) base curry sauce
- 50g (2 oz) block coconut
- 70ml (1/4 cup) red wine
- 125ml (1/2 cup) single cream
- 1/2 tsp garam masala
- Salt to taste
- 4 tbsp toasted almond flakes
Instructions
- Heat the oil in a frying pan over medium-high heat. When hot add the garlic and ginger paste and fry it for about 30 seconds.
- Now stir in the coconut flour, ground almonds, sugar and raisons and fry for a further 30 seconds.
- Add about half of the base sauce and bring to a simmer.
- This is a good time to add your main ingredient if you are doing so. If you are just making the sauce, continue to the next step.
- Add the block coconut and wine if using. Then pour in the remaining base sauce and again bring to a simmer. Stir in the cream.
- To finish, sprinkle with garam masala and season with salt to taste. Garnish with the toasted almond flakes.
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A
Friday 16th of July 2021
This is a beautiful recipe, and far better than the passanda I ordered for a takeaway last week in the UK. The only thing though, I found it a liiiiittle mild for me, so I added a generous tablespoon of honey and half a tablespoon of sriracha chilli oil! I also served it with tonnes of chopped herbs. These small additions made the flavours absolutely POP and it was the best passanda I've ever had.
Dan Toombs
Wednesday 4th of August 2021
Great additions! Thanks for letting me know. Dan
Julie McCarthy
Thursday 25th of February 2021
Loved the recipe.. My fussy toddlers loved it too, so it has been added to the favourites list. Looking forward to trying your next recipe.
Dan Toombs
Sunday 28th of February 2021
Great to hear. Thanks Dan
john barfoot
Wednesday 18th of November 2020
Hi. If using these sauce recipes but not wanting to per-cook the main ingredients how do i modify thr recipes
Dan Toombs
Wednesday 18th of November 2020
Hi Just cook the raw meat longer as you make the dishes and add more liquid if necessary so it doesn't get too dry. Thanks Dan
Desicart
Wednesday 19th of August 2020
Very nice recipe. We have to try. So easy, flavorful and delicious.
Dan Toombs
Wednesday 19th of August 2020
Hi Nice to hear, thank you for letting me know. Dan