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Photo of Sirloin steak with tomato kasundi and potato wedges by WW

Sirloin steak with tomato kasundi and potato wedges

Total Time
1 hr
15 min
45 min
Kasundi is a spicy Indian relish that makes a tasty topping for tender steak and roast potatoes. A side of mixed salad leaves is all you need to balance the flavour



4 medium, (Desiree), cut into wedges


1 tsp, (flakes)

Canola oil

2 tsp

Mustard seeds

2 tsp, (black)

Ground cumin

2 tsp

Dried turmeric

2 tsp

Chilli powder

¼ tsp

Fresh ginger

1 tbs, grated


3 clove(s), crushed


cup(s), (white)

Canned diced tomatoes

400 g

Brown sugar

2 tbs

Beef sirloin steak, raw

480 g, fat trimmed, (buy 4x150g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray and lightly spray with oil. Sprinkle with sea salt. Bake for 45 minutes or until tender and crisp.
  2. Meanwhile, heat oil in a medium saucepan over medium-high heat. Add mustard and cumin seeds and cook, covered, for 1 minute or until seeds begin to pop. Add turmeric, chilli powder, ginger and garlic and cook, stirring, for 30 seconds or until fragrant. Add vinegar, tomatoes and sugar and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until kasundi is thick.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook steak for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steak with foil and set aside to rest for 5 minutes.
  4. Top steaks with kasundi and serve with potato wedges.


SERVING SUGGESTION: Mixed salad leaves.