Sweetcorn makhni on toast

servings4
60 minutes

Ingredients

  • 200g of sweetcorn, tinned
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1 tsp chilli powder
  • 100g of canned plum tomatoes, blended
  • 20g of unsalted butter
  • 2 tbsp of single cream
  • 2 tbsp of coriander, chopped
  • 1 tbsp of vegetable oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 4 slices of brown bread

Method

1
Add the sweetcorn to a heavy-based pan and add enough water to cover. Add vegetable oil, ginger and garlic paste and bring to the boil
  • 200g of sweetcorn
  • 1 tbsp of vegetable oil
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
2
Cover with a lid and leave to simmer on a low heat for 20 minutes until the sweetcorn is soft and tender
3
After 20 minutes, add the chilli powder, blended plum tomatoes and unsalted butter
  • 1 tsp chilli powder
  • 100g of canned plum tomatoes, blended
  • 20g of unsalted butter
4
Simmer for another 15 minutes, stirring occasionally. Then, stir in the cream and season with a pinch of salt and pepper
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp of single cream
5
Toast the slices of bread. Garnish the sweetcorn with chopped coriander and serve onto plates or bowls with the toast
  • 2 tbsp of coriander
  • 4 slices of brown bread