Mumbai Double Beef & Spiced Potato Salad
with Cucumber & Mint Yoghurt
- Milk
Ingredients
1
Tomato
1 sachet
Mild North Indian Spice Blend
1 packet
Mint
250 g
Beef Strips
1 packet
Roasted Peanuts & Cashew Mix
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Red Onion
1 sachet
Mumbai Spice Blend
1 packet
Potato
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut red onion into wedges. Cut tomato into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over mild North Indian spice blend (see ingredients) and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
If you've doubled your beef strips, flavour them in the same way as above.
Cook beef strips in batches for the best results.
• Add baby spinach leaves and a drizzle of white wine vinegar and olive oil to the roasted veggies. Season to taste and gently toss to combine. • Divide spiced potato salad between plates. • Top with Mumbai beef and roasted peanut & cashew mix. • Drizzle over cucumber-mint yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Mumbai spice blend, with some finding it deliciously flavourful and others wishing for more heat.
- Ease of prep: Customers appreciated the quick and easy preparation, with roasted vegetables pairing well with the spiced beef.
- Suggestions: Consider grating the cucumber for a better raita consistency; some preferred leaving the tomatoes fresh instead of roasting.
- Portions: Several reviewers mentioned the serving size was small, particularly for the potato salad; consider adding extra vegetables.
- Texture: The roasted peanut and cashew mix provided a nice textural contrast to the dish.
