Galawati Pasanday is a masterclass in meat tenderization, traditionally served during Eid-ul-Adha and festive gatherings. The name “Galawati” refers to the specific silk-like texture of the beef, which is achieved through enzymatic breakdown rather than just heat.
The Technical Science of “Galawat”
To ensure the meat dissolves on the tongue while maintaining a rich, thick masala, follow these three technical pillars:
1. Enzymatic Tenderization (Raw Papaya)
The most critical factor in Galawati Pasanday is the use of papain, a natural enzyme found in raw papaya.
- The Method: Use a paste made from the flesh and the green skin of raw papaya. The skin contains the highest concentration of enzymes.
- The Ratio: Apply 1 tablespoon of fresh paste per 500g of beef. Marinating for 4–6 hours allows the enzymes to break down the tough connective tissues without making the meat “mushy.”
2. The Physical Prep: Cross-Grain Slicing
The texture is also determined by the cut. For Pasanday, the beef (usually topside or undercut) must be sliced across the grain into thin fillets.
- The “Hammer” Technique: Use a meat mallet to flatten the fillets. This physical tenderizing creates “micro-tears” in the meat, which helps the thick gravy penetrate deep into the fibers, ensuring flavor in every bite.
3. Creating the “Velvety” Masala
Unlike a runny curry, Pasanday requires a thick, concentrated masala that clings to the meat.
- The Finish: For a traditional smoky depth (Dhungar), place a hot charcoal in a small foil bowl inside the pot, drizzle with oil, and cover for 2 minutes.
- The Base: Use a paste of golden-fried onions and cashews (or poppy seeds).
- The Science: The fats from the nuts emulsify with the yogurt to create a luxurious, thick coating.
Serving & Pairings
Because this dish is characterized by its heavy, concentrated sauce, it is best balanced by breads that can “scoop” the masala:
- Lacha Paratha: The flaky layers contrast perfectly with the soft meat.
- Roghandi Naan: The thickness of the naan absorbs the spice-infused oils of the gravy.
Galawati Pasanday Recipe
Ingredients
- Beef pasanday ½ kg
- Ginger garlic 1 tbsp heaped
- Brown onion crushed 2 tbsp
- Garam masala powder 1 tsp leveled
- Crushed red pepper 1 tsp
- Chili powder 1 tsp
- Roasted gram 2 tbsp (ground)
- White cumin roasted and crushed 2 tsp
- Coriander roasted and crushed 1 tbsp
- Salt 1 tsp heaped
- Yogurt ½ cup
- Raw papaya 1 tbsp (ground)
- Oil ½ cup
- Onion rings for garnishing
- Coriander and mint leaves for garnishing
Instructions
- In a bowl mix yogurt with all the above ingredients except oil.
- Marinate pasanda in this mixture for 2 hours.
- Heat oil add marinated pasandas, cook till done and thick masala left.
- Garnish with onion rings, coriander and mint leaves and serve.
