Sweetcorn makhni on toast

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Sweetcorn on toast may seem a little plain, but it comes to life courtesy of some delicate spicing, some cream and good quality bread. This simple vegetarian dish makes a lovely brunch or snack.

First published in 2015
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Ingredients

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Imperial

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
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
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
First published in 2015
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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