Pasanda is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The meat is cut into thin slices and cooked in a rich sauce containing Saffron, Yogurt and cream. The word Pasanda is a variation on the Hindi word "pasande," or "the favorite one," which refers to the prime cut of meat traditionally used within. The word also has linkings to the Urdu word "Pansand" meaning "liked" (and we like it for sure).

The Badam (or Badaam) part of the name tells you it includes tomatoes.

This curry works with all main ingredients meat and vegetarian - the sauce is perfectly balanced with the spices, yoghurt and cream. As usual if you would like to make it a mild, medium or hot curry we can adjust the level of spices accordingly.

The recipe will take you through the process step by step, it is really straightforward with a short preparation time and only 8 steps. It is an ideal curry for a novice cook who wants to impress his or her guests.

The spice blend serves 10 to 12, and for convenience this comes in two packages if you want to make two smaller meals.

Lastly the spice blend works with any meat or vegetable main ingredient, I have personally tested it with chicken, beef, lamb and many many seasonal vegetables and beans (cauliflower, courgette, broccoli, chickpea, sweet potato etc etc etc). As a vegetable curry it is incredibly quick to prepare and takes less than 25 minutes to get to the table (less than a frozen ready-meal).