Sweetcorn Butter Masala
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Sweetcorn Butter Masala

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
Almonds
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Sweetcorn

2 sachet(s)

North Indian Style Spice Mix

5 grams

Coriander

1 pack(s)

Passata

1 unit(s)

Onion

200 grams

Grilling Cheese

(Contains Milk)

150 grams

Rice

1 pack(s)

Coconut Milk

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

Not included in your delivery

to taste

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

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Nutrition Values

Energy (kcal)939 kcal
Energy (kJ)3927 kJ
Fat48.2 g
of which saturates31.4 g
Carbohydrate88.1 g
of which sugars17.3 g
Dietary Fiber2.4 g
Protein37.5 g
Cholesterol0 mg
Salt3.23 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 with Lid

Instructions

Get Prepped
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 the pot from the heat and keep covered for 10 mins or until ready to serve (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.
Fry the Cheese
2
  • Chop the grilling cheese into 2cm chunks and pop into a bowl of cold water to soak.
  • Place a pan over medium-high heat with a drizzle of oil
  • Once the pan is hot, remove the cheese from the bowl and pat dry with kitchen paper.
  • Fry the cheese until golden all over, 4-6 mins. Shift every 1-2 mins.
  • Once the cheese is golden, remove from the pan and return the pan to medium-high heat.
Make the Sauce
3
  • Add 2 tbsp of butter (double for 4p) 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 coconut milk and allow to warm through.
  • Roughly chop the coriander (stalks and all).

TIP: Add a splash of water if the sauce becomes too thick.

Finish and Serve
4
  • Season the curry to taste with salt, pepper and sugar.
  • Fluff up the rice with a fork.
  • Serve the sweetcorn butter masala in bowls alongside the rice.
  • Garnish with almonds and coriander.