Description
This one-pot paneer curry pie combines the rich flavors of a spiced Indian curry with a flaky all-butter puff pastry crust for a comforting and unique meal. Tender paneer cubes cooked with aromatic spices, tomatoes, potatoes, spinach, and peas are enveloped in a golden pastry topping, making it a satisfying dish perfect for dinner accompanied by pilau rice or green vegetables.
Ingredients
Scale
Paneer Curry Filling
- 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
Pastry & Topping
- 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
To Serve
- pilau rice or green vegetables
Instructions
- Fry Paneer: Heat the vegetable oil over medium heat in a shallow flameproof casserole dish about 30cm wide. Add the paneer cubes and fry for 5 minutes, turning with tongs so all sides are golden. Remove paneer and drain on kitchen paper. Set aside.
- Caramelise Onions: In the same dish, heat ghee or butter over medium-low heat. Add sliced onions and a pinch of salt, frying for 15 minutes until softened and caramelised.
- Add Aromatics and Spices: Stir in crushed garlic and grated ginger, cooking for 1 minute. Add hot chilli powder, ground cumin, fenugreek seeds, and garam masala. Fry the spices for 2 minutes to release their aroma.
- Make Curry Base: Transfer the spiced onion mixture into a food processor or blender. Add the chopped tomatoes and blitz until smooth. Pour the blended mixture back into the casserole dish with 1½ cans of water. Stir in caster sugar and add potato cubes.
- Simmer Curry: Bring the curry to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until potatoes are just tender.
- Add Vegetables and Cream: Stir in spinach and frozen peas and cook for 5 minutes until wilted and heated through. Mix in double cream and cashew nut butter to enrich the curry, then return the fried paneer to the dish. Season to taste and remove from heat. Let the mixture cool completely.
- Prepare Pastry: Preheat the oven to 220°C (200°C fan)/gas mark 8. On a lightly floured surface, roll out the puff pastry sheet to a size slightly larger than the casserole dish. Cut thin strips from the sides and attach around the edge of the dish to build a rim for the pastry top.
- Assemble Pie: Cover the casserole with the rolled-out pastry. Press the edges with a fork to seal and tuck in any overhanging pastry to create a neat crust.
- Glaze and Decorate: Brush the pastry surface with the beaten egg mixture and sprinkle nigella seeds evenly over the top.
- Bake: Bake the pie in the preheated oven for 30-35 minutes until the pastry is deep golden brown and crisp.
- Rest and Serve: Remove the pie from the oven and allow it to rest for 15 minutes before serving. Accompany with pilau rice or your choice of green vegetables.
Notes
- Use a shallow flameproof casserole dish about 28-30cm in diameter for best results; if unavailable, transfer curry filling to a pie dish before topping with pastry.
- Leftover egg whites can be frozen and used in other recipes to avoid waste.
- Ensure the curry filling is completely cooled before adding the pastry top to prevent sogginess.
- For added flavor, consider garnishing with fresh cilantro before serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: paneer curry pie, Indian curry pie, vegetarian pie, spiced paneer recipe, puff pastry curry pie
