steak indian-style, spinach & paneer salad, naan breads, mango dessert

Ingredients

For the steaks

¼x283 g jar Patak's jalfrezi paste

½ lemon

2x300 g quality rump steaks

a few sprigs fresh coriander

For the yoghurt dip

250 g fat-free natural yoghurt

a few sprigs fresh mint

½ lemon

For the naan breads

2 naan breads

For the paneer and spinach salad

200 g prewashed baby spinach

1 small bunch fresh coriander

1 packet alfalfa sprouts

1 punnet cress

1 large carrot

150 g paneer cheese

3 tablespoons sesame seeds

1 lemon

For the curry sauce

¼x283 g jar Patak's jalfrezi paste

200 ml light coconut milk

For the seasonings

olive oil

extra virgin olive oil

sea salt

black pepper

For the mango dessert

2 ripe mangoes

1 heaped teaspoon icing sugar

a few sprigs fresh mint

1 lime

Method

TO START
Get all your ingredients and equipment ready. Put a griddle pan on a high heat. Turn the oven on to 180°C/375°F/gas 4.

STEAKS
Dollop ¼ of the jar of jalfrezi paste into a large flat bowl and mix in the juice of ½ a lemon, a few good lugs of olive oil and a good pinch of salt & pepper. Put the steaks on top, rub this marinade all over them, then set aside and wash your hands.

YOGHURT DIP
Spoon the yoghurt into a dish. Finely slice the leafy tops of the sprigs of mint, then add to the yoghurt with a drizzle of extra virgin olive oil, the juice of ½ a lemon and a good pinch of salt. Take to the table and stir just before serving.

PANEER & SPINACH SALAD
Tip the spinach on to a platter. Tear and scatter over most of the coriander leaves, top with the alfalfa sprouts and snip over the cress. Use a speed-peeler to peel the carrot into ribbons on top.

NAAN BREADS
Scrunch up a large piece of greaseproof paper under the tap, then flatten out and drizzle with olive oil. Wrap the naans in the paper and pop into the oven to warm through.

STEAKS
Use tongs to transfer the steaks to the screaming hot griddle pan. Cook for about 6 minutes in total, turning every minute, for medium-rare steaks, around 8 minutes in total for medium and about 10 minutes for well done. You know how you like your meat, so use your instincts and move it to a board once cooked to your liking. Put a small frying pan on a medium heat.

CURRY SAUCE
Put a small saucepan on a medium heat. Add ¼ of the jar of jalfrezi paste, pour in ½ the tin of coconut milk, mix well, then leave to bubble and thicken.

PANEER & SPINACH SALAD
Chop the paneer into bite-sized pieces and add to the hot frying pan with a splash of olive oil. Check on your steaks.

CURRY SAUCE
Once the sauce has boiled down to a nice consistency, turn the heat underneath down to low, or turn off. Check your steaks again.

PANEER & SPINACH SALAD
Turn the paneer over – it should be nicely golden underneath. Add a good pinch of salt and 3 tablespoons of sesame seeds. Turn the heat down if it looks like it's cooking too fast.

MANGO DESSERT
Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then either chop chunks of flesh off or eat them as a treat. Arrange the mango hedgehogs on a board and sieve 1 heaped teaspoon of icing sugar all over, then finely chop a few mint leaves and sprinkle over. Slice the lime into wedges for serving. Take to the table.
watch how to video

STEAKS
If you haven't already done so, move the steaks to a board to rest and drizzle over a little extra virgin olive oil.

PANEER & SPINACH SALAD
Arrange the paneer around the edge of the salad and cut the lemon into wedges for squeezing over. Take to the table.

TO SERVE
Slice up the meat at an angle, toss in the resting juices and oil from the board and scatter over the coriander leaves. Tip the warm curry sauce into a bowl and take to the table with the stack of warm naan breads and the sliced steak.

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