Ingredients /nutrition
- 1 1/2 tbsp vegetable oil
- 1 chopped onion
- 1 tsp grated fresh ginger
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp garlic puree
- 1 tbsp curry paste
- 1 cup beef stock
- salt and ground black pepper to taste
- 650 g thinly sliced rib eye steak
- 210 g trimmed okra
- 420 g drained chickpeas
- 250 g fresh young English spinach
- 2 tsp garam masala
- 2 tsp dried fenugreek leaves
Methods / instructions
- Heat up 3/4 tablespoon of vegetable oil and stir fry onion and ginger for 2 1/2 minutes.
- Stir in paprika and turmeric and cook for a further minute.
- Add in garlic puree, curry paste, stock, salt and pepper.
- Bring to boil, reduce heat, uncovered and simmer gently for 8-10 minutes.
- Meanwhile, in a frying pan, heat up remaining oil and stir fry remaining ingredients.
- Cook until beef tender and stir in curry sauce.
- Serve hot with naan bread or white bread.
Servings: 4
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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