Mild North Indian Beef & Bombay Potatoes

Name: Mild North Indian Beef & Bombay Potatoes with Cucumber Raita & Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 sachet brown mustard seeds; 1 cucumber; 1 tomato; 1 packet beef rump; ¼ tsp salt; 1 bag mixed salad leaves; 1 packet flaked almonds; 2 potato; 1 packet Greek-style yoghurt; 1 drizzle vinegar (balsamic or white wine); 1 sachet mild North Indian spice blend

with Cucumber Raita & Tomato Salad

Up to 180$ + Free Treats / Extras for Life

We can't work out which is best: the pop of brown mustard seeds on the turmeric-roasted potatoes, the gentle warmth of the North Indian spiced beef or the burst and crunch of the tomato salad. You decide!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

brown mustard seeds

(Contains: Gluten, Wheat;)

cucumber

tomato

1 packet

beef rump

1 bag

mixed salad leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

potato

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

mild North Indian spice blend

(Contains: Milk;)

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1609 kJ

Fat9.8 g

of which saturates2.8 g

Carbohydrate31.7 g

of which sugars11.8 g

Dietary Fibre7.5 g

Protein40.3 g

Sodium301 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. • Spread potato over a lined oven tray. Sprinkle over brown mustard seeds, a drizzle of olive oil and a pinch of salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.

• Meanwhile, finely chop cucumber. Roughly chop tomato. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's nice and tender!).

• In a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of white wine vinegar and whisk to combine. Season to taste with salt and pepper.

• In a medium bowl combine beef rump, mild North Indian spice blend, the salt, a pinch of pepper and a drizzle of olive oil. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, place tomato and mixed salad leaves in a bowl. • Just before serving, add a drizzle of vinegar and a drizzle of olive oil. Toss to combine and season to taste with salt and pepper.

TIP: Tossing the salad before serving keeps the leaves crisp!

• Slice the beef and divide between plates. Serve with the Bombay potatoes and tomato salad. • Top the chicken with a dollop of raita. Garnish with flaked almonds. Enjoy!