Pie recipe for 6 people, takes only 30 mins; recipe has vegetable oil, paneer, ghee, onion, garlic clove, ginger, hot chilli powder, ground cumin, fenugreek seeds, garam masala, tomato, caster sugar, potato, spinach, peas, double cream, cashew nut butter, plain flour, all-butter puff pastry, egg, nigella seeds and pilau rice.
One-pot paneer curry pie
Course: Pie
Servings
6
servings
Prep time
25 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Garlic Clove: 2 large garlic cloves, crushed
- Onion: 2 large onions, finely sliced
- Tomato: 2 x 400g cans chopped tomatoes
- Egg: 2 large eggs, 1 whole, 1 yolk only, lightly beaten together (freeze the leftover egg white for another recipe)
- Ground Cumin: 2 tsp ground cumin
- Ginger: thumb-sized piece of ginger, finely grated
- Potato: 300g potato, peeled and cut into 2cm cubes
- Caster Sugar: 1 tbsp caster sugar
- Plain Flour: plain flour, for dusting
- Garam Masala: 1 1/2 tbsp garam masala
- Paneer: 440g paneer, cut into 2cm cubes
- Spinach: 150g spinach
- Ghee: 4 tbsp ghee or butter
- Double Cream: 100ml double cream
- Peas: 150g frozen peas
- Nigella Seeds: 2 tsp nigella seeds
- Hot Chilli Powder: 1/2 tsp hot chilli powder
- Fenugreek Seeds: 2 tsp fenugreek seeds
- Cashew Nut Butter: 2 tbsp cashew nut butter
- All Butter Puff Pastry: 320g sheet all-butter puff pastry
- Pilau Rice: pilau rice or green veg, to serve
Directions
- Heat the oil over a medium heat in a shallow flameproofcasserole dishroughly 30cm wide. Add the paneer and fry for 5 mins, turning with tongs until each side is golden. Remove from the pan and set aside on a plate lined with kitchen paper.
- Heat the ghee or butter in the same dish over a medium-low heat, then add the onions and a big pinch of salt. Fry for 15 mins, or until softened and caramelised. Stir in the garlic and ginger, cook for 1 min, then tip in the spices and fry for a further 2 mins. Scrape the spiced onions into afood processoror blender along with the tomatoes and blitz until smooth. Pour back into the pan with 1 1/2 cans of water, then stir through the sugar and potatoes. Bring to the boil, lower to a simmer, then cover and cook, stirring occasionally, for 20-25 mins or until the potato is just tender.
- Add the spinach and peas, and cook for 5 mins. Stir in the cream and cashew butter, then return the paneer to the pan and season to taste. Remove from the heat and set aside to cool completely.
- Heat the oven to 220C/200C fan/gas 8. On a lightly floured surface,rollthe pastry out to just bigger than your casserole dish. Cut a thin strip off each side and fix these around the edge of the casserole. Roll the pastry sheet over the top and press the edges with a fork to seal, and tuck in any overhang. Brush with the egg, sprinkle with the nigella seeds and bake for 30-35 mins or until deep golden brown. Leave to rest for 15 mins before serving with pilau rice or green veg.
