One-pot paneer curry pie Tasty (2021)

What’s more comforting than a curry in pie form? This one-pot paneer pie is filled with a makhana-style filling and topped with a crisp puff pastry lid Heat the oil over a medium heat in a shallow flameproof casserole dish roughly 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 caramelized. 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 a food processor or blender along with the tomatoes and blitz until smooth. Pour back into the pan with 1½ 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.

 

One-pot paneer curry pie Tasty (2021)

 

Heat the oven to 220C/200C fan/gas 8. On a lightly floured surface, roll the 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.

One-pot paneer curry pie Tasty (2021)

 

 

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