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Ingredients

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Spiced Potato Waffle

Dish Assmebly

  • Spiced Potato Wafflecut into quarters 5.0 pc
  • Eggs, poachedbreaded and deep-fried 10.0 pc
  • Curry, leavesfried 20.0 g
  • Creamplace in a squirt bottle 200.0 ml

Beef and Beans

Dish Components

  • Potato Waffles quarters 20.0 pc
  • Beef and beans
  • Breakfast sausage of choice, grilled 10.0 pc
  • Eggs, poached 10.0 pc
  • Tomatoes, medium sized, grilled 10.0 pc
  • Portobello, small sized, grilled and sliced 10.0 pc
  • Sauteed spinach 500.0 g
  • Bacon jam
  • Whole grain mustard

This dish combines the rich flavors of Indian cuisine with a modern brunch twist. Crispy spiced potato waffles topped with creamy paneer in a lightly spiced makhni sauce, served with fried poached eggs & garnished with aromatic fried curry leaves.

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Preparation

  1. Spiced Potato Waffle

    30 minutes
    • In a large sauté pan, heat the oil over medium heat. Add the diced paneer and cook until golden brown on all sides. Remove the paneer and set aside.
    • In the same pan, add the ghee, cook the onions, garlic and ginger.
    • Add the makhni spice mix.
    • Pour in the water and whisk in the Knorr Tomato Powder. Bring to a simmer.
    • Taste and adjust seasoning. Add a small amount of sugar or salt to taste. 
    • Add the cream to the sauce.  
    • Return the cooked paneer to the pan and stir to coat the paneer with the sauce. Let it simmer for a few more minutes until the paneer is heated through.
  2. Dish Assmebly

    10 minutes
    • Arrange the waffle quarters on a serving plate
    • Top with the fried poached eggs and a paneer with the butter sauce
    • Garnish with fried curry leaves
    • Drizzle with cream before serving
    • If you prefer a smoother texture, you can blend the mixture using an immersion blender or transfer it to a food processor.
    • Cool and store: Let the bacon jam cool completely before transferring it to a jar. Store in the chiller for up to 2 weeks.
  3. Beef and Beans

    1 hour
    • Heat 45ml oil in a large sauté pan.
    • Season beef with salt and pepper, then brown all sides.
    • In a pressure cooker, heat remaining oil and sweat onions and garlic.
    • Add tomato paste, smoked paprika, and Knorr Tomato Pronto.
    • Pour in water, season with Knorr Chicken stock powder, add bay leaves and Knorr BBQ sauce.
    • Add seared beef, bring to a boil, cover, and pressure cook for 20 minutes or until tender.
    • Remove beef and excess fat; let beef rest.
    • Add beans to pot, boil, and reduce sauce.
    • Add buerre manie to thicken sauce.
    • Slice beef and serve with beans, waffle, and other dish components.
  4. Dish Components

    10 minutes
    • Place 2 potato waffle quarters on a plate.
    •  Add 2/3 cup of barbecued beans, then top with beef short rib slices, grilled sausage, and a poached egg.
    • Serve with grilled tomatoes, mushrooms, and sautéed spinach.
    • Provide bacon jam and whole grain mustard in separate containers.