Painda is a very famous dish from Laki Marwat, a south eastern district of Khyber Pakhtunkhhwa province of Pakistan. It is also known as Sobuth/Sobhat. Painda means eating in gathering in Pushtu (Painda jora kaey).
In a TV programme (Khabarnak) on Geo News Network Aftab Iqbal described that according to a renowned TV anchor and presenter Sohail Warraich , it is the most delicious dish he ever eaten from around the world dishes, served to him By Maulana Fazal-ur-Rahman. The Video of that programme is given at the bottom. Really It is the best dish we have cooked and eaten. It is the Pashtun version of Tharid/Suraid dish liked by our beloved Prophet Muhammad (P.B.U.H) .
In a TV programme (Khabarnak) on Geo News Network Aftab Iqbal described that according to a renowned TV anchor and presenter Sohail Warraich , it is the most delicious dish he ever eaten from around the world dishes, served to him By Maulana Fazal-ur-Rahman. The Video of that programme is given at the bottom. Really It is the best dish we have cooked and eaten. It is the Pashtun version of Tharid/Suraid dish liked by our beloved Prophet Muhammad (P.B.U.H) .
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| Painda Ready to Eat (Serving 3 in a Thaal) |
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| Painda/Sobhut/Sobat/Sobhat |
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| Pouring Shorba over Roti pieces |
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| Roti pieces at bottom of the Thaal |
Ingredients:
- Mutton 1 kg
- Potatoes quartered 3-4 medium size
- Oil 1+1/2 cup
- Yoghurt beaten 1 cup
- Tomatoes chopped 3-4
- Onion chopped 3
- Ginger paste 1 teaspoon
- Garlic 1 teaspoon
- Fresh Coriander leaves for garnish 1/4 cup
- Lemon wedges for salad/garnish
- Tomatoes sliced rings for salad/garnish
- Onion Rings salad
- Salt to taste
- Red Chillies powder 1+1/2 teaspoon
- Haldi 3/4 teaspoon
- Coriander powder 1 teaspoon
- Black pepper powder 1/2 teaspoon
- Caraway whole 1 teaspoon
- Cumin whole 1 teaspoon
- Garam Masala powder 1 teaspoon
- Prepared Chapati (bread/Roti) (cut into small pieces) 8 no.
- Fry onion in oil till golden.
- Add ginger ,garlic fry for 2 minutes, then add tomatoes and spices and yoghurt and fry till oil separates out 5-7 minutes.
- Now add Mutton and fry for 3-5 more minutes, then add 1-2 glass water and cook on low heat till meat is tender. Add potatoes and continue to cook till potatoes also tender.
- Now add 2-3 glass of water to make shorba (gravy/broth) and cook for few more minutes.
- Sprinkle Fresh coriander leaves and simmer.
- The Curry for Painda is ready. Separate meat and potatoes from shorba and keep aside.
- Now in a large platter (Thaal/Tol/Majma) arrange layers of bread pieces at bottom, pours shorba over these chapati pieces, mix with the help of wooden spoon if needed other wise do not mix , it will break the bread pieces.
- Place potatoes and cooked meat over top with lemon wedges and tomato salad.
- Delicious Laki Marwat Painda/Sobuth dish is ready to serve.
- Arrange Dastarkhawan at carpeted floor, sit around the thal and eat Painda from your side with hand. Usually 3-4 persons are sitting around each thaal in wedding of Pashtun, I myself attended many wedding of Pashtun friends. Pakhair Raglay (Wellcome in Pashtu)
