Sweetcorn Masala By Nick Patel

Updated: Aug 22

Sweetcorn Masala


400g (2 small tins) or 1 tin and a couple of Cobs cut in to 1 inch pieces



Spice Mix


Red Chilli – 1.5 tsp


Turmeric – 0.5 tsp


Cumin – 1 tsp


Coriander - 2 tsp


Salt – 1.5 tsp


Garam Masala – 0.5 tsp



To cook


Oil – 2 tbl spoons


Hing - pinch


Cumin Seeds – 1 tsp


1 chopped onion


2 cloves of Garlic, 3 Green Chillies, 1 tsp Ginger – crushed/chopped fine


4 tbl spoons of Red/Pink Peanuts ground to a powder


Passata – 400 G




Method


Heat the oil on a high heat, add in the Cumin seeds and Hing, after 30 seconds add in the Onions and fry for 5 mins. Once they are softened, add in the Garlic, Ginger and Green Chili, fry for 30 seconds and add in the Sweetcorn, Peanuts, and the spice mix. Lower the heat and stir, then add in the Passata.


Mix well, after a minute add in a splash of water stir and cover – keep checking/stirring every 5 minutes and add little water if needed, after about 15/20 minutes it should be cooked, uncover and taste – adjust the seasoning if needed (salt and garam masala to taste), garnish with a little fresh coriander and green chilli (optional) Cook on high for a few mins if its too think, it should have a thick consistency.


Great with simple plain Roti!

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