Slow Cooker Dum Kay Pasanday Recipe


Spice Rub

  • 1 teaspoon black peppercorn
  • 1 ½ teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon whole cloves
  • ½ teaspoon fennel seeds
  • 4 green cardamom pods
  • 1 inch cinnamon stick broken into small pieces
  • 5 dried red chilies


  • 2.2 lbs beef tenderloin trimmed and chopped into thin 2-inch slices
  • 1 teaspoon salt or to taste
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ¼ cup oil canola/sunflower/vegetable
  • 1 medium onion thinly sliced


  • Toast spices in a dry skillet on medium-low heat for 3 – 5 minutes, stirring occasionally until mustard seeds begin to pop. Cool completely and then grind into a powder using a spice or coffee grinder.
  • In a large platter, mix the beef, salt, yogurt, lemon juice, ginger and garlic paste and spice mix. Marinate for 2 hours, or more.
  • Heat oil in a large non-stick skillet over medium heat. Add chopped onion and fry until caramelized, about 10 minutes.
  • Add the marinated beef and cook on high heat till the meat is no longer pink, 5-7 minutes.
  • Remove from stove. Place in Crock-Pot or any slow cooker, add 1 cup water. Cook on low heat for 6 hours or high heat for 3 hours. Serve warm.

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