Description

This one-pot paneer curry pie combines rich, spiced Indian curry flavors with a buttery all-butter puff pastry crust. Paneer cubes are pan-fried and simmered in a flavorful sauce of caramelized onions, garlic, ginger, tomatoes, and aromatic spices, with potatoes, spinach, and peas adding hearty texture. Topped with golden baked puff pastry, this comforting dish is perfect served with pilau rice or green vegetables.

Ingredients

Scale

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 in a shallow flameproof casserole dish over medium heat. Add the paneer cubes and fry for 5 minutes, turning occasionally with tongs until golden brown on all sides. Remove paneer and set aside on paper towel to drain excess oil.
Caramelize Onions & Cook Spices: In the same dish, melt the ghee or butter over medium-low heat. Add the sliced onions with a big pinch of salt and fry gently for 15 minutes until softened and caramelized. Stir in crushed garlic and grated ginger, cooking for 1 more minute. Add hot chili powder, ground cumin, fenugreek seeds, and garam masala, frying the spices for 2 minutes to release their aroma.
Blend Sauce: Transfer the spiced onion mixture and chopped tomatoes to a food processor or blender. Blitz until smooth, then pour the sauce back into the casserole dish. Add 1½ cans of water, caster sugar, and potato cubes. Bring to boil, reduce to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until potatoes are just tender.
Add Vegetables & Cream: Stir in the spinach and frozen peas, cooking for another 5 minutes until vegetables are heated through. Mix in double cream and cashew nut butter, then return the paneer to the pan. Season with salt to taste. Remove from heat and let the filling cool completely.
Prepare & Bake Pastry: Preheat the oven to 220°C (200°C fan)/gas mark 8. Lightly flour a surface and roll the puff pastry out to just larger than your casserole dish. Cut thin strips from each side to reinforce the dish edges if desired. Place the pastry over the filling, pressing edges with a fork to seal and tucking in any overhang. Brush the top with beaten egg and sprinkle with nigella seeds.
Bake the Pie: Bake in the preheated oven for 30-35 minutes until the pastry is puffed and deep golden brown. Once baked, let the pie rest for 15 minutes before serving.
Serve: Serve the paneer curry pie hot, accompanied by pilau rice or green vegetables for a complete meal.

Notes

If a shallow ovenproof casserole dish is unavailable, cook the filling in a large pan and transfer it to a 28-30cm pie dish before topping with pastry and baking.
Freezing the leftover egg white allows it to be used later in other recipes to minimize waste.
Ensure the filling is completely cooled before applying the pastry to prevent sogginess.
You can substitute spinach with other leafy greens like kale or swiss chard if preferred.
This recipe works well as a make-ahead dish; prepare the filling in advance and bake fresh when ready.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking
Cuisine: Indian-inspired British

Keywords: paneer curry pie, Indian casserole pie, baked curry pie, vegetarian curry pie, puff pastry pie