Recommended by the head chef of the Calcutta Brasserie in Milton Keynes, Saj Khan. This recipe shows us how to make pan fried spicy beef steak served with fresh vegetable mash and chilli paneer-Indian cottage cheese.
Fresh steak of beef,
Roasted coriander seeds,
Cottage cheese (Indian),
(1 portion) Beef steak 250-280 grams – marinate with salt and black pepper (to taste), shredded pineapple and olive oil then grill on a griddle pan until it is
cooked the way you like (medium to well done is recommended).
Fresh vegetable mash – carrots, potatoes, courgette and butternut squash. Boil, strain and then mash. Afterwards, cook the vegetable mash with spices to taste.
Step 1 – (Optional) Fry some whole spice seeds in a hot pan for one or two minutes until they crackle.
Step 2 – Put some oil (more is better) into a frying pan on a medium heat, add finely chopped onions and cook until translucent or slightly brown. Each gives a different flavour and texture so it’s up to you which you prefer.
Step 4 – Now add the vegetable mash. You should try to brown it well on all sides to add lovely caramelised browning flavours. Add some stock or water to prevent burning, if needed.
Step 5 – Taste and season.
Step 6 – (Optional) Garnish the finished dish with coriander leaves, dash of yoghurt, twirl of cream or some ground sliced nuts.
Chilli Paneer – You can buy the Indian cottage cheese from any Asian supermarket or Sainsbury’s.
Make a thick batter of gram flour and corn flour with salt. The batter consistency should be enough to coat the paneer smoothly.
Heat a wide pan with 2 tsp oil and add the crushed garlic and green chillies. Add the onion and fry till transparent.
Serve the whole dish with pilau rice.