Home
Recipes
One-pot paneer curry pie

One-pot paneer curry pie served in a pie dish

One-pot paneer curry pie

Name: One-pot paneer curry pie
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Indian
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 (freeze the leftover egg white for another recipe); 2 tsp nigella seeds; pilau rice or green veg, to serve

Esther Clark

Save recipe

Serves 6

More effort

Prep: 25 mins

Cook: 1 hr and 30 mins

plus cooling

A star rating of 4.7 out of 5.49 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Smoky spiced veggie rice

A star rating of 4.6 out of 5.31 ratings

Fig sponge pudding

A star rating of 4.6 out of 5.10 ratings

Slow-cooked pork, cider & sage hotpot

A star rating of 4.8 out of 5.195 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal871
fat60g
saturates31g
carbs47g
sugars17g
fibre7g
protein31g
salt0.7g

Method

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.

RECIPE TIPS

PICK THE RIGHT PIE DISH

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.49 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now