Sunday, September 9, 2012

Painda (Sobuth/Sobhat) پینڈہ /صوبت لکی مروت ڈش

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) .
Painda Ready to Eat (Serving 3 in a Thaal)
Pouring Shorba over Roti pieces
Roti pieces at bottom of the Thaal

  • 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)
This recipe is for 6 persons