Masala steak with salad & papadums

Meat
35 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced bolar blade steaks sliced and served with a fresh cabbage and coriander salad, crispy chickpea papadums and a cooling cumin yoghurt.
1. Combine yoghurt, 1 tsp cumin and 1 tbsp olive oil in a bowl. Season with salt and pepper to taste.

2. Roughly chop cabbage. Slice cucumber and ribbon carrots. Trim and halve snow peas. Chop coriander. Toss together in a large bowl with 2 tbsp cumin dressing.

3. Rub steaks with 2 tsp garam masala, 1 tbsp oil and season with salt and pepper. Heat a large frypan or griddle pan over high heat. Cook steaks for 5-7 minutes on each side or to your liking (see notes). Set aside to rest.

4. Cook the papadums according to preferred method on the packet (see notes).


5. Slice the steak. Serve at the table with salad, papadums and cumin dressing.

NOTES
Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil

Cook time of steak will depend on the thickness.
No beef option - beef bolar blade is replaced with chicken breast fillet. Slice into schnitzels. Cook for 4-5 minutes each side on griddle pan or until cooked through.
Natural yoghurt, 1 cup (250g) *
Baby wombok cabbage, 1/2 *
Continental cucumber, 1/2 *
Carrots, 2
Snow peas, 1/2 bag (125g) *
Coriander, 1/2 packet *
Beef bolar blade steak, 800g
Papadums, 1 packet

FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, garam masala, ground cumin