Patra Casserole



Tomato Sauce:
¼ cup oil
1 med onion, chopped
1 Supreme Chopped Tomato Tin
1 tsp Supreme ginger Garlic Paste
½ tsp Supreme Turmeric Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
1-2 tsp Supreme Chilli Powder
½ tsp Supreme Garam Masala
Salt to taste

Creamy Corn Mixture:
1 418g cream style corn
1 tub 300ml single cream
½ tsp Supreme Coarse Black Pepper
½ tsp Supreme Garlic Powder
½ tsp Supreme Onion Powder
Salt to taste

1 hot/ mild Supreme Patra tin, cut into ½ inch slices.
¼ cup oil
Samosa/ spring roll/ tortilla wraps or pita, thinly sliced and deep fried until golden. Once cool break into smaller pieces.
Chopped fresh coriander
Red onion, chopped
½ cup grated cheddar


Preheat oven to 180°c. Layer sliced Patras on a baking tray and brush with oil. Transfer tray to the and bake for 20 minutes. Remove from oven and set aside. Heat a frying pan over medium-high heat. Add oil and onions and sauté until soft. Add ginger garlic paste, stir and cook for 1 minute then add cumin powder, coriander powder, turmeric powder, chilli powder and salt. Continue to stir and cook for 1-2 minutes. Add chopped tomato tin, stir well and cook until sauce has thickened. In the meantime, in a bowl, mix together cream style corn, single cream, onion powder, garlic powder, coarse black pepper and salt, then set aside. Once the sauce has thickened, remove from heat, stir in garam masala then pour the sauce and spread evenly in a casserole dish. Arrange a single layer of baked patra over the sauce. Then gently pour creamy corn mixture over the patra. Top with grated cheddar then gently transfer to the oven and bake for 35-40 minutes. Remove from the oven and cool for 10 minutes. Serve into bowls and top with fried samosa/ spring roll/ tortilla or pita strips and chopped coriander.

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