Hyderabadi Pasinday Recipe: A Culinary Delight from the City of Nizams

**Ingredients:**

- 500g beef pasinda (thin meat slices)

- 2 large onions, finely sliced

- 1 cup yogurt

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- Salt to taste

- 4 tablespoons cooking oil

- Fresh coriander leaves for garnish

**For Marinade:**

- Juice of 1 lemon

- 1 tablespoon raw papaya paste (optional, for tenderizing)

- 1 teaspoon meat tenderizer (optional)

- Salt to taste

**Instructions:**

1. **Marinating the Meat:**

   - In a bowl, combine beef pasinda with lemon juice, raw papaya paste (if using), meat tenderizer (if using), and salt.

   - Let it marinate for at least 2 hours or overnight for the best results.

2. **Cooking the Pasinday:**

   - Heat oil in a heavy-bottomed pan. Add sliced onions and sauté until golden brown.

   - Add ginger-garlic paste and cook until the raw smell disappears.

   - Add marinated pasinda and cook until the meat is browned on all sides.

   - In a separate bowl, mix yogurt, turmeric powder, red chili powder, coriander powder, garam masala, and salt.

   - Pour the yogurt mixture over the meat and stir well. Cover and cook on low heat until the meat is tender.

3. **Final Touch:**

   - Once the meat is cooked and the gravy has thickened, garnish with fresh coriander leaves.

   - Serve Hyderabadi Pasinday hot with naan or steamed rice.

Enjoy this flavorful and aromatic Hyderabadi Pasinday that captures the essence of traditional Hyderabadi cuisine. The tender meat and rich spices make it a true culinary delight!