The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 cucumber (use a quarter)
- 75g seasonal tomatoes (use half)
-
15ml hot honey (use half)
- 2 tbsp tomato purée (use half)
-
2 tsp pasanda spice (use half)
-
20g raisins (use half)
-
2 tsp tamarind paste (use half)
- 1 handful of fresh coriander (use half)
-
230g chickpeas (use half)
- 1 onion (use half)
-
1 tsp nigella seeds (use half)
- 2 large potatoes
- 1 Denver steak
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 796Kcal |
| 525kJ | 3331kJ | |
| Fat | 2.9g | 18g |
| of which saturates | 0.8g | 4.9g |
| Carbohydrates | 15g | 92g |
| of which sugars | 4.0g | 25g |
| Protein | 7.8g | 50g |
| Salt | 0.15g | 0.95g |
| Fibre | 2.3g | 15g |
Ingredients
Ingredients
- 1 cucumber (use half)
-
15ml hot honey
- 2 large potatoes
-
230g chickpeas (use half)
-
2 tsp tamarind paste
-
1 tsp nigella seeds
-
20g raisins
- 1 handful of fresh coriander
- 75g seasonal tomatoes
- 2 tbsp tomato purée
- 1 onion
-
2 tsp pasanda spice
- 2 Denver steaks
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 597Kcal |
| 515kJ | 2497kJ | |
| Fat | 3.5g | 17g |
| of which saturates | 1.0g | 4.6g |
| Carbohydrates | 12g | 59g |
| of which sugars | 4.9g | 24g |
| Protein | 9.1g | 44g |
| Salt | 0.13g | 0.63g |
| Fibre | 1.9g | 9.3g |
Spiced Denver Steak with Roast Potatoes & Chana Chaat Salad
Tender Denver steaks from British beef meet fragrant Indian spices in this fusion steak dinner. You'll coat the steaks in warm pasanda spice, then sizzle to perfection. Dish up alongside golden potato wedges and a refreshing chana chaat salad (studded with crunchy cucumber, chunky chickpeas and sweet raisins, then infused with tangy tamarind) to compete the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl, a sieve & a measuring jug
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into wedges. Place the wedges onto the lined baking tray and toss with 1 tsp olive oil, half the nigella seeds and a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep the veg & make the salad
- Thinly slice the onion. Thinly slice the half cucumber into 1/2cm half-moons. Halve the tomatoes. Roughly chop the coriander. Drain and rinse the half pack of chickpeas
- In the large bowl, combine the cucumber, raisins, half the onion, the chickpeas and half the tamarind paste with 1 tsp olive oil and a pinch of salt and pepper. Mix well, then set aside
Steak time
- Rub the steaks with half the pasanda spice mix
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Quickly sear the edges of the steaks. Remove from the pan and leave to rest
Make the sauce
- Reheat the frying pan with 1 tsp olive oil on medium hight heat. Once hot, add the tomatoes and remaining onion and cook for 4-5 mins until softened. Season with salt and pepper
- Add the tomato puree, remaining pasanda spice and remaining nigella seeds. Cook for a further 1 min, then add the hot honey, remaining tamarind paste and 100ml water (50ml for 1 person). Bring to a boil and simmer for 3-4 mins, until thickened slightly. Season with salt and pepper to taste
Plate up
- Slice the steaks against the grain. Toss half the coriander through the salad
- Spoon the pasanada sauce onto plates, then top with the sliced steak. Serve the salad and potato wedges alongside. Sprinkle over the remaining coriander to finish
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