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.
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.
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…