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One-pot paneer curry pie served in a pie dish

One-pot paneer curry pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable (filling only)
  • Vegetarian
Nutrition: Per serving


  • 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 (freeze the leftover egg white for another recipe)
  • 2 tsp nigella seeds
  • pilau rice or green veg, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


If you don’t have a shallow, ovenproof casserole dish, make your filling in a large pan, then transfer the mixture to a 28-30cm pie dish before topping with pastry and baking in the oven.

Recipe from Good Food magazine, October 2019

Goes well with


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A star rating of 4.8 out of 5.35 ratings

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