Quote from: Cory Ander on January 09, 2012, 11:19 AM
Some photos of my naans using a modified recipe and method (without using a tandoor):







Please let me know if you wish me to post my modified recipe and method.

Just adding my vote for revealing your upgraded recipe! 

Quote from: chewytikka on February 21, 2012, 07:20 PM

Quote from: coffeetime on February 21, 2012, 07:03 PM

Quote from: Stephen Lindsay on February 21, 2012, 06:57 PM
coffeetime

If I was doing a Pasanda I would start with a Korma and add a few bits and bobs such as cashew nuts. I think you might be right about the food colouring.

Hope this helps.

I think that's a damn fine idea - it's similar in texture, just 'nuttier'.

Unfortunately I'm hopeless at figuring out what ingredients are used in what I'm eating in order to recreate it at home...I just wolf my food down knowing that some kind of witchcraft happened behind those kitchen doors in order to make that yumminess that's now sat in my belly  ;D

Any idea what bits and bobs i should add?

Thanks!

Hi Coffeetime
Welcome to the forum

Nawabi has 2 tbs of mango pulp added.

My Old School Lamb Pasanda

Ingredients:-
2 tbsp of Butter Ghee
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus) soaked in milk for 30mins
6 tbsps fresh single cream
4 tbsps plain yoghurt
Portion of heated curry base sauce

Method:-
Heat Butter Ghee (medium heat)
Quickly add:-
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt

Stir/mix well then add:-
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
A ladle of warm curry base sauce

Stir/mix well then add:-
precooked Lamb

Stir/mix well then add:-
6 tbsps fresh single cream
4 tbsps plain yoghurt

Stir/mix well then add:-
Portion of warm curry base sauce.

Cook on medium/high heat until the Lamb is heated
through and the sauce thickens (5-6 minutes - ish)

Garnish Pasanda with a few flaked Almonds, Cashew nuts, Golden Raisins.

cheers Chewy

WOW! That's a reply better than I ever hoped for.

And just to ask, is that a BIR style recipe? 
Also, G&G paste = Ginger and Garlic?  (I'm picking up the shorthand but still a newbie so want to double check).
Finally, I just add 2 tbs of mango pulp and your pasanda recipe becomes pasanda nawabi? When should I add it?

Thank you...sincerely!

Quote from: Stephen Lindsay on February 21, 2012, 06:57 PM
coffeetime

If I was doing a Pasanda I would start with a Korma and add a few bits and bobs such as cashew nuts. I think you might be right about the food colouring.

Hope this helps.

I think that's a damn fine idea - it's similar in texture, just 'nuttier'.

Unfortunately I'm hopeless at figuring out what ingredients are used in what I'm eating in order to recreate it at home...I just wolf my food down knowing that some kind of witchcraft happened behind those kitchen doors in order to make that yumminess that's now sat in my belly  ;D

Any idea what bits and bobs i should add?

Thanks!

Chicken (can also be Lamb) Pasanda Nawabi, is a very mild dish with lots of nuts.  Not hot at all, but one of my all time favorite comfort eats and something that's a safe meal to make for those who are new to spicy food (even though it's not really spicy).

Anyone got a recipe for this?  It's rare to find it in BIR's, has a very almond-ish flavour to it, yellow in colour (could be food colouring), has lots of sauce (like a chicken tika masala)...

Any help would be great, would love to cook this at home.