Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, indian style steak, spinach and pander salad, baan bread and mango dessert. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Indian Style steak, spinach and pander salad, Baan bread and mango dessert is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Indian Style steak, spinach and pander salad, Baan bread and mango dessert is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must 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 that.

The ingredients needed to make Indian Style steak, spinach and pander salad, Baan bread and mango dessert:

1. Prepare Steaks
2. Prepare 1/2 Lemon
3. Get 600 grams Rump Steaks
4. Take 1 bunch Fresh Coriander
5. Make ready 1/4 can Pataks Jalfrezi Paste
6. Make ready Yoghurt Dish
7. Prepare 250 grams Plain Yoghurt
8. Make ready 1 bunch Fresh Mint
9. Prepare 1/2 Lemon
10. Get Naan Bread
11. Make ready 2 Naan Breads
12. Get Salad
13. Make ready 200 grams Baby Spinach
14. Prepare 1 bunch Fresh Coriander
15. Make ready 1 packages Alfalfa Sprouts
16. Prepare 1 packages Cress
17. Get 1 large Carrot
18. Prepare 150 grams Paneer Cheese
19. Make ready 3 tbsp Sesame seeds
20. Get 1 Lemon
21. Prepare Curry Sauce
22. Prepare 1/4 can Pataks Jalfrezi Paste
23. Make ready 200 ml Coconut Milk
24. Make ready Seasoning
25. Take 1 Olive oil
26. Get 1 Salt and Pepper
27. Prepare Mango Dessert
28. Make ready 2 Mangos
29. Make ready 1 tsp Icing Sugar
30. Get 1 bunch Fresh Mint
31. Take 1 Lime

Instructions to make Indian Style steak, spinach and pander salad, Baan bread and mango dessert:

1. Mix Jalfrezi paste with with lemon juice, olive oil and salt and pepper. Rub marinade into steaks then set aside.
2. Spoon yoghurt into dish, add sliced mint leaves, olive oil lemon juice and salt.
3. Mix spinach with coriander leaves, top with alfalfa sprouts, cress and grated carrots.
4. Cook steaks in hot pan for 10 minutes, turning every minute.
5. Cook Jalfrezi paste in saucepan over medium heat with 1/2 coconut milk and thicken.
6. Chop pander into small pieces and fry with olive oil.
7. Once sauce has reached nice consistancy, turn heat down.
8. Turn paneeer over, add salt and sesame seeds. Turn heat down if cooking too fast.
9. 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.
10. Move steaks onto board and drizzle with olive oil.
11. Add pander to salad and serve with lemon wedges.
12. Slice steaks and serve with coriander leaves.
13. Serve with curry sauce and Naan breads warmed.
14. Ready to serve and ENJOY!

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