One-pot paneer curry pie served in a pie dish

One-pot paneer curry pie

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(15 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins plus cooling

More effort

Serves 6

What's more comforting than a curry in pie form? This one-pot paneer pie is filled with a makhani-style filling and topped with a crisp puff pastry lid 

Nutrition and extra info

  • filling only
  • Vegetarian

Nutrition: Per serving

  • kcal871
  • fat60g
  • saturates31g
  • carbs47g
  • sugars17g
  • fibre7g
  • protein31g
  • salt0.7g
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  • 2 tbsp vegetable oil
  • 440g paneer, cut into 2cm cubes
  • 4 tbsp ghee or butter



    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 2 large onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, crushed
  • thumb-sized piece of ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp hot chilli powder
  • 2 tsp ground cumin
  • 2 tsp fenugreek seeds
  • 1½ tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 x 400g cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp caster sugar
  • 300g potato, peeled and cut into 2cm cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 150g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 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 (freeze the leftover egg white for another recipe)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp nigella seeds
  • pilau rice or green veg, to serve


  1. 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. 

  2. 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 caramelised. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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Tim Packham's picture
Tim Packham
2nd Jun, 2020
A nice recipe for the family however I would reduce the cups of water by half and add an addition 100ml of cream to provide a less watery taste and more curry sauce type flavor. Popped this in my own cook book as everyone has individual taste.
27th Jan, 2020
As has been said, this makes a very large pie! Halve the quantaties to get four adult servings. Doesn't need rice because it has a pastry lid;, I serve with mange tout and broccoli. I omitted fenugreek seeds because I didn't have any and used peanut butter because I didn't have cashew butter (don't go mad with this, can easily overpower the dish). Since the filling needs time to cool, I tend to make this earlier in the day and then just top with pastry and bake when I'm ready. Delicious, a firm favourite in our house!
Frantic Flapjack
5th Nov, 2019
This makes a very large pie. I halved the ingredients and it fed four people. I used a tsp of sugar rather than a tbsp. I don't think that much sugar is required in this recipe. I also used peanut butter rather than cashew butter. The flavour was still good. This was a lovely pie - not too hot in spice but very tasty. I made my own pastry using the pie pastry recipe from this site and used an egg wash with a dash of turmeric in it and some nigella seeds. Next time, I would probably make the filling and have with rice and wouldn't bother with the pastry.
Terry Clark's picture
Terry Clark
7th Oct, 2019
If you like samosas you will love this recipe. It doesn't fill you up like a normal pie yet its very tasty. A very comforting meal and perfect to freeze and add the pastry later. Ideal with a glass of Pale Ale.
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spindoctor's picture
21st Oct, 2019
Homemade Paneer Ingredients: 8 cups whole milk 6 tablespoons lemon juice or white vinegar Other Materials Required : cheesecloth colander Instructions 1 Pour the milk into a large pot and bring it to boil over medium heat. I like to cover the pot to speed up the boiling process (which also lessens the likelihood of the milk burning on the bottom). However, you need to watch over that pot like a hawk. Once you start hearing bubbling in the pot, remove the lid and check to see if the milk has boiled. Don’t let the milk boil over the pot because it is a mess to clean up later. You can also check the milk periodically and give it a stir as you wait for it to boil. 2 While the milk is boiling, prep the lemon juice. If you are using vinegar, I recommend mixing it with 1/4 cup water so that it is not so intense when you pour it into the milk. 3 Once the milk has boiled, pour in the lemon juice (or vinegar) mixture. Give everything a stir, and you should see the milk curdle immediately. If you don’t, you can add 1 more tablespoon of lemon juice or vinegar. Let the contents of the pot cool for another 5 to 10 minutes. 4 Line a colander with a cheesecloth and place the lined colander into the sink. 5 Strain the milk curds through the cheesecloth. Rinse the curds under cold water to wash out the lemon juice or vinegar. This also helps cool the milk curds so that you can squeeze it immediately afterwards. 6 Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water. Usually, the cheese is cool enough for me to handle at this point. 7 Shape the cheese into a disc (see photos above for an illustration). Place wrapped the cheese over a plate and weigh it down with a small stack of plates on top. Press the cheese for 1 to 2 hours. I usually transfer everything to the fridge at this stage. If you don’t have enough space in your refrigerator, you can press the cheese on the counter and then transfer the cheese to the fridge when you are done. I like to refrigerate the cheese before cooking with it because it allows the cheese to firm up and decreases the likelihood of it disintegrating while I cook with it. 8 Once chilled, the paneer is ready for cooking! You can refrigerate the cheese in an airtight container for up to a week. You can also freeze the cheese for up to several months.
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