1/2 kg undercut pasanda (meat steaks)
1 tsp ginger
1 tsp garlic
1 tsp chili powder
1 tsp zeera powder
1 1/2 tsp whole powder
1 tbsp papaya grinded
1 tsp whole coriander (roasted and ground)
1 tsp poppy seeds (roasted and ground)
1 tbsp chana (roasted and ground chic peas)
1/2 cup fried brown onion
1/2 cup curd
1/2 cup mustard oil
1 tsp salt
Method:
1. Roast whole coriander, poppy seeds and chana and grind them.
2. Mix oil, papaya, curd and above ingredients.
3. Marinate pasandas in the mixture for at least 2 hours.
4. Thread the meat on skewers to barbecue.
