Sweetcorn Butter Masala
with golden cheese and coriander
The mix of North Indian spices and fresh coriander balances out the richness of this dish 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
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack
Sweetcorn
1 sachet
North Indian Style Spice Mix
5 g
Coriander
1 pack
Passata
1 piece
Onion
125 g
Creme Fraiche
(Contains Milk)
20 g
Cashew Nuts
(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)
200 g
Grilling Cheese
(Contains Milk)
150 g
Rice
Not included in your delivery
to taste
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
Nutrition Values
Energy (kcal)935 kcal
Energy (kJ)3913 kJ
Fat48.1 g
of which saturates27.1 g
Carbohydrate87.5 g
of which sugars18.2 g
Dietary Fiber2.4 g
Protein38.4 g
Cholesterol0 mg
Salt3.19 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.
Utensils
•Sieve
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat and keep covered for 10 mins (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces. Drain the sweetcorn in a sieve.
2
- Chop the grilling cheese into 2cm chunks and pop into a bowl of water to soak.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, transfer the cheese from its bowl and onto some kitchen paper to dry.
- Fry the cheese until golden all over, 4-6 mins. Shift every 1-2 mins.
- Once the cheese is golden, transfer to a bowl then return the pan to medium-high heat.
3
- Add 2 knobs of butter to the pan and fry the onion until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and fry for 1 min more.
- Add the sweetcorn along with the passata and 50ml water (double for 4p). Simmer for 5-7 mins.
- Stir in the cheese and half the creme fraiche and allow to warm through.
- Roughly chop the coriander (stalks and all).
TIP: Add a splash of water if the sauce becomes too thick.
4
- Season the sauce to taste with salt, pepper and sugar.
- Serve the sweetcorn butter masala in bowls alongside the fluffy rice.
- Garnish with cashews, coriander and a dollop of remaining creme fraiche.