Name: One-pot Paneer Curry Pie Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Indian-inspired British
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 over medium heat in a shallow flameproof casserole dish about 30cm wide. Add the paneer cubes and fry for 5 minutes, turning with tongs until golden on all sides. Remove and place on kitchen paper to drain.

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 for 15 minutes until softened and caramelised.

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

Step 4: Transfer the spiced onion mixture to a food processor or blender. Add the chopped tomatoes and blend until smooth. Pour the mixture back into the casserole dish, add 1½ cans of water, caster sugar, and the cubed potatoes. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until potatoes are just tender. Stir occasionally.

Step 5: Add the spinach and frozen peas, cooking for 5 more minutes. Stir in the double cream and cashew nut butter. Return the fried paneer to the pan and season the filling to taste. Remove from heat and let cool completely.

Step 6: Preheat the oven to 220°C (200°C fan or gas mark 8). Lightly flour a surface and roll out the puff pastry to just larger than your casserole dish. Cut a thin strip off each side of the pastry and attach these strips around the dish’s edge to form a border.

Step 7: Lay the pastry sheet over the filling, pressing the edges with a fork to seal, and tuck in any excess pastry. Brush the top with the beaten eggs, then sprinkle with nigella seeds.

Step 8: Bake for 30-35 minutes until the pastry is deep golden brown. Allow the pie to 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 filling in a large pan and transfer it to a 28-30cm pie dish before topping with pastry and baking.

For extra richness, swap double cream for coconut cream for a subtle twist.

You can replace cashew nut butter with almond butter or omit it if you prefer a nut-free version.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated. Make sure to let it cool completely before storing. Assemble and bake the pie just before serving.

Can I use store-bought paneer or make my own?

Both options work well. Store-bought paneer is convenient and widely available, but homemade paneer gives a fresher texture. Just be sure to cut it into even cubes to ensure uniform cooking and frying.