This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
Bhutte ke Kebab – Sweet corn kebabs
This classic street food dish is the perfect starter for any curry night in. These moreish, crispy sweetcorn bites with a hint of spice from our Tikka Masala Paste Pot are delicious - one is never enough!
Ingredients
Serves 3 people
- 1 tin sweet corn (200g), drained
- 1 block paneer (225g), grated
- 1 tsp ginger, finely chopped
- 1 tsp garlic, finely chopped
- 1 green chilli, finely chopped (optional)
- 3 tbsp fresh green coriander, chopped
- 1 Patak's Tikka Masala Paste Pot
- 1 tsp Garam Masala
- 2 tsp Chaat Masala (Optional)
- 1 tbsp melted butter
- 4 tbsp breadcrumbs
- Salt, to taste
Method
- Roughly chop the drained sweetcorn on a chopping board or in a blender.
- Mix the chopped sweet corn with all the other ingredients, except the chaat masala.
- Make patties out of this mix and refrigerate them for about 20-30 minutes.
- Cook in the oven at 180°C for 8-10 minutes.
- Sprinkle the chaat masala over the patties and serve hot with mint and coriander chutney.
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Serves 3 people
- 1 tin sweet corn (200g), drained
- 1 block paneer (225g), grated
- 1 tsp ginger, finely chopped
- 1 tsp garlic, finely chopped
- 1 green chilli, finely chopped (optional)
- 3 tbsp fresh green coriander, chopped
- 1 Patak's Tikka Masala Paste Pot
- 1 tsp Garam Masala
- 2 tsp Chaat Masala (Optional)
- 1 tbsp melted butter
- 4 tbsp breadcrumbs
- Salt, to taste
-
- Roughly chop the drained sweetcorn on a chopping board or in a blender.
- Mix the chopped sweet corn with all the other ingredients, except the chaat masala.
- Make patties out of this mix and refrigerate them for about 20-30 minutes.
- Cook in the oven at 180°C for 8-10 minutes.
- Sprinkle the chaat masala over the patties and serve hot with mint and coriander chutney.
