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Peppered Steak Makhani Curry

Finding 4 peppered rump steaks in my fridge led to this recipe! The kids fancied curry and I normally use chicken but hey! I rightly believed the addition of the crushed pepper corns would take the curry to a different level and it sure did! You do get a little heat from the peppercorns but you can temper this by adding some yogurt or sour cream! Obviously this isn’t a cheap dish as I used really lovely rump steaks. These were already peppered but you could mill your own spicy pepper mix and pepper the sides of the steaks and leave over night. The sauce is a butter based tomato sauce! Enjoy! Dx 

peppered beef makhani curry - humble tart kitchen

I used 

I used 4 Marks and Spencer’s Peppered steaks

Homemade Makhani sauce 

1 red pepper 

some thinly sliced carrots 

Sugar snap peas

Sliced *sticks butternut squash

Serve with coconut rice 

Add a little herbage if you like 

Makhani Sauce (add greek yogurt if you like) Alternatively you can buy a ready made sauce for a quick supper solution! 

  • 1 tablespoon groundnut oil
  • 1 onion, finely chopped
  • 2 tablespoons butter or coconut/almond butter
  • 2 teaspoons lemon juice
  • 1/4 each tablespoon ginger & garlic paste
  • 2 teaspoons garam masala
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 250ml passata
  • 1/4 teaspoon cayenne pepper, fenugreek and ground cardamon, or to taste
  • pinch of cinnamon 
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon cornflour blended in water if required 

 

 

 

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