Pakistani Pot Roast Beef Fillets (Pasanday)

Pakistani Pot Roast Beef Fillets (Pasanday)

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"This beef is marinated with the mixture of flavorful spices with yogurt, which gives the beef an exceptional flavor. This is one of a Pakistani common meat dish. Serve hot with pita or Pakistani flat bread (Naan)."
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55 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.


  1. 46 Ratings

Most helpful positive review

My husband and I dine at Indian/Pakistani restaurants frequently. I enjoy the cuisine, but my husband is a fanatic. I finally made this recipe after adding it to my recipe box almost a year ag...

Most helpful critical review

I use 2 large onions and after frying them whizz them in the blender with a little water. This helps to thicken the gravy.

My husband and I dine at Indian/Pakistani restaurants frequently. I enjoy the cuisine, but my husband is a fanatic. I finally made this recipe after adding it to my recipe box almost a year ag...

this is a terrific dish for a party. it's kind of exotic, but not over the top, and very easy to prepare.

most delicious! I would just tell you that you can easily cut way back on the amount of oil suggested and it comes out great. Would not change another thing! thanks for the great Pakistani rec...

I just had to review this again to let Shazia know that my husband loves this dish so much he requested it for his birthday dinner along with my naan. We're both huge fans of Middle Easter cuis...

This was a great dish. I used a more tender cut of steak, which is just what I had on hand, but the whole family enjoyed it. It is definitely worth trying, and I will be making it again. Thanks.

I made this last night for dinner and it was a hit! My Mom cooks pasanday's and her recipe was far more complicated and even she commented how much better these were! My family loved it even m...

I made this with a pretty cheap cut of beef, so I sliced it extremely thinly while it was thawing. Marinated it overnight - cut back a little on the cloves, and added a lot more ginger/garlic pa...

Made this with venison for a potluck dinner today and it was amazing. This is actually a pretty common dish in south-east asia not just in pakistan. I doubled the sauce and added some cubed up p...

Flavor was nice but meat was tough (even with eye of round simmered for an hour). Would definitely recommend cooking longer. I preferred the taste paired with a fresh lettuce and tomato salad se...

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