Today I am sad. That’s a terrible opening line isn’t it? It’s the wet weather, the kid that I love to bits but is so so clingy, the rooms that don’t stay clean, the blog pictures that aren’t doing justice to the food, the sleep I need to catch up on…and the list goes on.
What am I doing writing a blog post then you ask?
Well, when I am sad and tired and overall cranky I want my mamas food, the flavourful easy to make food I grew up eating and these mirch pasanday hit the spot. The premise is so simple, slow cook beef fillets and onions, stuff some green chillies, lightly fry’em and mix it all in. But the end result…it is almost beautiful in how it tastes. Since there is no actual chilli powder in this dish my kids are happy to eat the meat which makes this a total win. I mean what cranky mama wants to cook two meals at one time?
The green chillies I use for these mirch pasanday are the Pakistani kind that I seem to be able to easily find in stores in the GTA (Greater Toronto Area). You can use anything you are comfortable with stuffing, except jalapenos. With their thicker skin they are harder to work with for this purpose. I have even done this dish with the intensely fiery scotch bonnets, but may I suggest that if you use them that you scrape the seeds out first!
- 1 lb beef pasanday/
- 2 medium sized onions
- 1/2 tsp salt
- 10-12 green chillies
- 1.5 tsp cumin seeds
- 3 tsp cumin powder
- 3 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- neutral vegetable oil for cooking
- half a lemon
Cut your beef fillet into wide strips - 2-3 inches wide.
Roughly chop onions
Put beef, onions, and salt in a heavy pot or a pressure cooker (follow manufacturer directions), add 2.5 cups hot water, mix well and cook covered till tender.
Add more water if the meat starts to stick.
Once the meat is tender then crank up the heat to dry up the water.
While the meat is cooking combine all the spices and dry roast them in a frying pan on medium heat till fragrant.
Use a small knife to slit the side of the chillies and a small spoon to fill the chillies, reserve the leftover spice mix for later
Heat 1/4 cup oil in a frying pan and cook the chillies stirring occasionally till they get tender and blistery.
Remove the chillies with a slotted spoon, pour the hot oil over the pasandas and add in the remainder of your spice mix.
Cook on medium high heat for 5 minutes. The pasandas will darken and start to look cooked. Taste and adjust salt.
Add the stuffed chillies and gently mix them in. Cook on low heat for 5 minutes.
Squeeze lemon juice over and eat with some naan or roti.
I have increased the spice mix so that I have some left to sprinkle over the meat, but if you somehow run out then know that my mother never does this and it still turns out amazingly good.