Name: One-Pot Paneer Curry Pie Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Indian-inspired
Ingredients: 2 tbsp vegetable oil; 440g paneer, cut into 2cm cubes; 4 tbsp ghee or butter; 2 large onions, finely sliced; 2 large garlic cloves, crushed; thumb-sized piece of ginger, finely grated; ½ tsp hot chilli powder; 2 tsp ground cumin; 2 tsp fenugreek seeds; 1½ tbsp garam masala; 2 x 400g cans chopped tomatoes; 1 tbsp caster sugar; 300g potato, peeled and cut into 2cm cubes; 150g spinach; 150g frozen peas; 100ml double cream; 2 tbsp cashew nut butter; plain flour, for dusting; 320g sheet all-butter puff pastry; 2 large eggs, 1 whole, 1 yolk only, lightly beaten together; 2 tsp nigella seeds; pilau rice or green vegetables

Ingredients

2 tbsp vegetable oil

440g paneer, cut into 2cm cubes

4 tbsp ghee or butter

2 large onions, finely sliced

2 large garlic cloves, crushed

Thumb-sized piece of ginger, finely grated

½ tsp hot chilli powder

2 tsp ground cumin

2 tsp fenugreek seeds

1½ tbsp garam masala

2 x 400g cans chopped tomatoes

1 tbsp caster sugar

300g potato, peeled and cut into 2cm cubes

150g spinach

150g frozen peas

100ml double cream

2 tbsp cashew nut butter

Plain flour, for dusting

320g sheet all-butter puff pastry

2 large eggs (1 whole, 1 yolk only), lightly beaten together

2 tsp nigella seeds

Pilau rice or green vegetables, to serve

Instructions

Step 1: Heat the vegetable oil in a shallow flameproof casserole dish about 30cm wide over medium heat. Add the paneer cubes and fry for 5 minutes, turning with tongs until all sides are golden. Remove the paneer and set aside on a plate lined with kitchen paper.

Step 2: In the same dish, heat the ghee or butter over medium-low heat. Add the sliced onions and a pinch of salt. Fry gently for 15 minutes until the onions are softened and caramelised.

Step 3: Stir in the crushed garlic and grated ginger, cooking for 1 minute. Add the chilli powder, ground cumin, fenugreek seeds, and garam masala, frying for a further 2 minutes to release the aromas.

Step 4: Transfer the spiced onions into a food processor or blender along with the chopped tomatoes. Blitz until smooth, then pour the mixture back into the casserole dish.

Step 5: Add 1½ cans of water, caster sugar, and the cubed potatoes to the pan. Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, for 20-25 minutes until the potatoes are just tender.

Step 6: Stir in the spinach and frozen peas, cooking for 5 minutes until wilted and heated through.

Step 7: Add the double cream and cashew nut butter, stirring to combine. Return the paneer to the pan and season the filling to taste. Remove from the heat and allow the mixture to cool completely.

Step 8: Preheat your oven to 220°C (200°C fan)/gas mark 8. Lightly dust a work surface with plain flour and roll out the puff pastry sheet to just larger than your casserole dish.

Step 9: Cut thin strips off each side of the pastry and fix these around the edge of the casserole to build a border. Then roll the pastry over the top, pressing the edges with a fork to seal and tucking in any overhang.

Step 10: Brush the pastry with the beaten egg mixture and sprinkle with nigella seeds. Bake for 30-35 minutes until the pastry is puffed and deep golden brown.

Step 11: Let the pie rest for 15 minutes before serving with pilau rice or green vegetables.

Tips & Variations

If you don’t have a shallow, ovenproof casserole dish, cook the curry filling in a large pan, then transfer it to a 28-30cm pie dish before covering with pastry and baking.

For a nuttier flavor, toast the fenugreek seeds lightly before adding them to the dish.

You can substitute paneer with firm tofu if you prefer a vegan option; just be sure to use vegan butter and cream alternatives.

FAQs

Can I prepare the filling in advance?

Yes, you can make the curry filling up to a day before baking. Cool it completely, refrigerate, and assemble with the pastry just before baking for best results.