2 hours


Pasanday Recipe
Club Noor

by Saba Wahid

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For Pasanday:

1 lbs pasanday (thin, flattened beef tenderloin strips)

½ cup  low fat yogurt

2 med  onions (fried and blended with ¼ cup yogurt)

2 med  onions (chopped)

1 tbsp  red pepper (crushed)

1 tbsp  ginger (minced)

½ tsp  garam masala

½ tsp  fine sea salt

2 cups  of water

½ cup  Noor Oil

For sautéed zucchini:

1.5 lbs  med zucchini (thinly sliced into half-moons)

1 tsp  mustard seeds

½ tsp  cumin

tsp  turmeric

tsp  cayenne pepper

1 tsp fine sea salt

½ shallot finely chopped

2 tbsp  Noor Oil



This is a convenient dish to prepare, packed with a good combination of essential nutrients, yet low in carbohydrates. 

Steps Involved:

Combine all the ingredients (except the chopped onions) and place the marinade in the fridge for 30 minutes. Marinate the beef tenderloin.

Using a medium pan, bring ½ cup of Noor Oil to medium high temperature. Add onions and sautee until onions have cooked through about 5-6 minutes. 

Now add the meat plus marinade to the pan and cook for 3-4 minutes. 

Add 2 cups of water and bring to a boil. Cover and reduce heat to a medium-low. Simmer for 1 hour until the water has evaporated. 

While the beef is cooking, prepare the zucchini. In a medium sauce pan, toast mustard seeds for 1-2 minutes or until they begin to pop. Add Noor Oil and bring to a medium high temperature. Now add shallots and cook for 3-4 minutes. Add the zucchini, turmeric, cumin, chili powder, and salt. 

Cook for another 8 minutes or until the zucchini is tender (but not overcooked). 

The beef should be tender at this point.


Serve with sautéed zucchini and enjoy as a low carb tasty meal!


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