Hammer down your passande with steak hammer, then slice onions and brown them & grind.
Make a powder of poppy seeds, almond and roasted channa. Now add all masala in your passande along with yogurt.
Keep this mixture in the fridge for 1 hour so that it gets marinated.
In oil add cinnamon stick, small cardimom and cloves then bonify for 1 min.
Now add those marinated passande in oil and bonify, then add 1/2 glass water and let it get cooked. When they get tender, add in it all spice powder, green chillies and coriander leaves, now let ot be covered for 2mins dum. Your passande are ready to be served.
