Tip the flour into a bowl with ½ tsp of the baking powder and ½ tsp salt. Add 1 tsp of the
garam masala. Spoon 1 tbsp of yogurt into a measuring jug and top up with cold water so it makes 80ml. Stir in 1 tbsp oil.
Pour the yogurt, water and oil into the dry mix. Stir. Turn out and knead for 5 mins till smooth – oil your work surface and hands a little to stop the dough sticking. Cover with a clean tea towel. Set aside to rest for 10 mins.
Grate the cucumber. Put in a sieve with ½ tsp salt. Scrunch together, then leave for 5 mins. Peel and grate the ginger. Zest the lime. Squeeze out any excess water from the cucumber. Pop into a bowl with the remaining yogurt, lime zest and ginger. This is your raita.
Peel and finely slice the shallots. Heat 1 tbsp oil in a frying pan. Add the shallots. Fry for 5 mins till golden and crispy.
Rub ½ tsp of the garam masala, 1 tsp of oil and some seasoning into each steak. Heat a large frying pan over a high heat. When the pan is hot, add the steaks. Fry for 4 mins on each side for rare, 5 mins for medium or 6 mins for well done.
Pop the steaks on a plate. Cover loosely with foil. Set aside to rest. Thinly slice the tomato. Finely chop the mint leaves. Divide the naan dough into 4 balls. Roll out to the size of a side plate.
Heat a clean frying pan till smoking hot. Brush one side of a naan with water. Place it in the pan brushed side down and cover with a lid. Cook for 20 secs. Carefully brush the uncooked side with a little oil. Flip over and fry for 15 secs uncovered. Remove the naan. Repeat with the remaining naans.
Put a naan on each plate. Smear with the cucumber raita. Add a few tomato slices. Slice the steaks and add them to the pile. Top with the crispy shallots. Finish with a squeeze of lime juice and the mint leaves. Top with the final naans and serve.