Ingredients
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
⅛
tsp turmeric
⅛
tsp cayenne pepper
1
tsp fine sea salt
½
shallot finely chopped
2
tbsp Noor Oil
Preparation
Introduction:
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.
Suggestion:
Serve with sautéed zucchini and enjoy as a low carb tasty meal!