We're bringing two flavour powerhouses to your place tonight – tandoori paste and brown mustard seeds. This Indian duo has a magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself.
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.
brown mustard seeds(ContainsGlutenMay be present Gluten)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
vinegar (white wine or red wine)
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the onion and the brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, in a medium bowl, combine the tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the remaining salt and a good drizzle of olive oil. Add the beef strips, toss to coat and set aside.
Finely chop the cucumber. Pick and finely chop the mint leaves. In a small bowl, combine the remaining Greek yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Slice the cherry tomatoes in half. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a plate.
In a second medium bowl, combine the cherry tomatoes, remaining cucumber and remaining mint. Add the vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the tandoori beef and cook, tossing often, until the beef is browned and cooked through, 1-2 minutes. TIP: Don’t worry if your beef gets a little charred during cooking. It adds to the flavour!
Divide the garlic rice and beef tandoori between bowls. Top with the cucumber raita and tomato salad. Sprinkle with the toasted flaked almonds.