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.
Allergens
Utensils
Tags
Sweetcorn
1 pack(s)
North Indian Style Spice Mix
2 sachet(s)
Coriander
5 grams
Passata
1 pack(s)
Onion
1 unit(s)
Cashews
20 grams
Grilling Cheese
200 grams
Rice
150 grams
Coconut Milk
1 pack(s)
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
- 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.
- 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, transfer the cheese from its 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, transfer to a bowl then return the pan to medium-high heat.
- 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.
- Season the sauce to taste with salt, pepper and sugar.
- Serve the sweetcorn butter masala in bowls alongside the fluffy rice.
- Garnish with cashews and coriander.
3978
kJ
Energy (kJ)
951
kcal
Energy (kcal)
48.9
g
Fat
32
g
of which saturates
89.1
g
Carbohydrate
17.5
g
of which sugars
2.4
g
Dietary Fiber
38
g
Protein
0
mg
Cholesterol
3.23
g
Salt
