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

One-pot paneer curry pie

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

1 hr 55 min total 25 min prep 1 hr 30 min cook 6 871 cal

Instructions

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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.