Sweet Corn Butter Masala

Name: Sweet Corn Butter Masala with golden cheese and coriander
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 pack(s) Sweetcorn; 1 sachet(s) North Indian Style Spice Mix; 5 grams Coriander; 1 pack(s) Passata; 1 unit(s) Onion; 125 grams Creme Fraiche; 20 grams Cashews; 200 grams Grilling Cheese; 150 grams Rice; to taste Butter; to taste Water; to taste Salt; to taste Pepper; to taste Sugar

with golden cheese and coriander

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With butter, golden fried cheese and juicy sweet corn, this is a dish that's undeniably rich. The mix of North Indian spices and fresh coriander balances things out with just enough brightness and bite to create a well-rounded recipe you're sure to love.

Tags:

Quick

•Family Friendly

•Veggie

Allergens:

Milk

•Cashew nuts

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Sweetcorn

1 sachet(s)

North Indian Style Spice Mix

5 grams

Coriander

1 pack(s)

Passata

1 unit(s)

Onion

125 grams

Creme Fraiche

(Contains: Milk)

20 grams

Cashews

(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Peanut)

200 grams

Grilling Cheese

(Contains: Milk)

150 grams

Rice

Not included in your delivery

to taste

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kcal)1018 kcal

Energy (kJ)4258 kJ

Fat57.46 g

of which saturates33.44 g

Carbohydrate86.74 g

of which sugars17.37 g

Dietary Fiber2.42 g

Protein37.75 g

Cholesterol0 mg

Salt3.21 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Pot

•Lid

Cooking Steps

PDF

Boil a large pot of salted water for the rice.
Once boiling, add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
Chop the grilling cheese into 2cm chunks and pop them into a bowl of water to soak.
Halve, peel and chop the onion into small pieces.
Drain the sweet corn in a sieve.

Place a pan over medium-high heat with 2 tbsp butter (double for 4p).
Remove the cheese from its bowl onto some kitchen paper.
Once hot, add the cheese to the pan. Fry until golden all over, 4-6 mins. Turn every 1-2 mins.
Once the cheese is golden, transfer to a bowl then return your pan to medium-high heat.

Add the onion to the remaining butter in the pan and fry until softened, stirring occasionally, 4-5 mins.
Add the North Indian spice mix and fry for 1 min more.
Add the sweet corn along with the passata and 50ml water (double for 4p). Simmer for 5-7 mins.
Stir in the golden fried cheese and half the creme fraiche and allow to warm through. Add a splash of water if required.
Roughly chop the coriander (stalks and all).

Season the sauce to taste with salt, pepper and sugar.
Serve the sweet corn butter masala alongside the fluffy rice.
Garnish with cashews, coriander and a dollop of remaining creme fraiche.