Steps to Make Super Quick Homemade Indian Style steak, spinach and pander salad, Baan bread and mango dessert
Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Award-winning Indian Style steak, spinach and pander salad, Baan bread and mango dessert. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Indian Style steak, spinach and pander salad, Baan bread and mango dessert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian Style steak, spinach and pander salad, Baan bread and mango dessert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can have Indian Style steak, spinach and pander salad, Baan bread and mango dessert using 31 ingredients and 13 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Indian Style steak, spinach and pander salad, Baan bread and mango dessert:
- Steaks
- 1/2 Lemon
- 600 grams Rump Steaks
- 1 bunch Fresh Coriander
- 1/4 can Pataks Jalfrezi Paste
- Yoghurt Dish
- 250 grams Plain Yoghurt
- 1 bunch Fresh Mint
- 1/2 Lemon
- Naan Bread
- 2 Naan Breads
- Salad
- 200 grams Baby Spinach
- 1 bunch Fresh Coriander
- 1 packages Alfalfa Sprouts
- 1 packages Cress
- 1 large Carrot
- 150 grams Paneer Cheese
- 3 tbsp Sesame seeds
- 1 Lemon
- Curry Sauce
- 1/4 can Pataks Jalfrezi Paste
- 200 ml Coconut Milk
- Seasoning
- 1 Olive oil
- 1 Salt and Pepper
- Mango Dessert
- 2 Mangos
- 1 tsp Icing Sugar
- 1 bunch Fresh Mint
- 1 Lime
Instructions to make Indian Style steak, spinach and pander salad, Baan bread and mango dessert
- Mix Jalfrezi paste with with lemon juice, olive oil and salt and pepper. Rub marinade into steaks then set aside.
- Spoon yoghurt into dish, add sliced mint leaves, olive oil lemon juice and salt.
- Mix spinach with coriander leaves, top with alfalfa sprouts, cress and grated carrots.
- Cook steaks in hot pan for 10 minutes, turning every minute.
- Cook Jalfrezi paste in saucepan over medium heat with 1/2 coconut milk and thicken.
- Chop pander into small pieces and fry with olive oil.
- Once sauce has reached nice consistancy, turn heat down.
- Turn paneeer over, add salt and sesame seeds. Turn heat down if cooking too fast.
- Cut mangoes into halves with squares. Chop flesh off of seed. Arrange mango on board, sprinkle with icing sugar and mint elves and serve with lime wedges.
- Move steaks onto board and drizzle with olive oil.
- Add pander to salad and serve with lemon wedges.
- Slice steaks and serve with coriander leaves.
- Serve with curry sauce and Naan breads warmed.
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