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Clean recipe · gousto.wiki

Potato-Topped Paneer & Pea Curry Pie

What could be more comforting than curry in a pie? You'll cook paneer with spices, tomato stock and mango chutney, before topping with potato discs and baking in the oven until bubbling and golden.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
45 min
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Potato-Topped Paneer & Pea Curry Pie

Ingredients

  1. 1tsp Black Mustard Seeds
  2. 160g Blanched Peas
  3. 1tsp Cumin Seeds
  4. 0.5 x 1tsp Dried Chilli Flakes
  5. 80g Fine Green Beans
  6. 15g Fresh Root Ginger
  7. 1tsp Garam Masala
  8. 2 Garlic Clove
  9. 5.5g Intense Vegetable Stock Mix
  10. 20g Mango Chutney
  11. 200g Paneer
  12. Tomato
  13. 32g Tomato Paste
  14. 3 White Potato

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7Slice your potatoes (skins on) into discs and add them to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of saltGive everything a good mix up and put the tray[s] in the oven for 15-20 min or until beginning to soften
  2. Whilst the potatoes are cooking, cut your paneer into small, bite-sized cubesHeat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heatOnce hot, add the paneer cubes and cook for 3-5 min until golden, turning occasionally for even colouringOnce cooked, transfer the golden paneer to a plate and reserve the pan for later
  3. While the paneer is cooking, peel and finely chop (or grate) your garlicPeel (scrape the skin off with a teaspoon) and finely chop (or grate) your gingerDice your tomato[es]
  4. Return the pan to the heat with a drizzle of olive oilOnce hot, add your cumin seeds and black mustard seeds and cook for 30 secs or until fragrantAdd the chopped ginger and garlic and cook for 1-2 min or until softenedBoil half a kettle
  5. Once softened, add the diced tomato, garam masala and half of your chilli flakes (can't handle the heat? Go easy!) and cook for an initial 2-3 min or until the tomato has softenedMeanwhile, dissolve your vegetable stock mix and tomato paste in 200ml [275ml] [350ml] boiled water – this is your tomato stockOnce the tomato has softened, add 2 tsp [3 tsp] [4 tsp] flour to the pan and cook for a further 30 secs
  6. Add the tomato stock, golden paneer, mango chutney and blanched peas and give everything a good mix up – this is your paneer & pea curryCook for 1-2 min or until the sauce has thickened slightly, then transfer the paneer & pea curry to an oven-proof dish
  7. Arrange the softened potato discs on top (careful – they will be hot!) and sprinkle over the remaining chilli flakes (not a fan of spice? Just add a little!), then put the dish in the oven for 15-20 min or until bubbling and golden – this is your potato-topped paneer & pea curry pieOnce the pie has been cooking for 10 min, reboil a kettleTrim your green beans, then add them to a pot and cover with boiled water, bring to the boil over a high heat and cook for 3-4 min or until tender
  8. Place the potato-topped paneer & pea curry pie in the centre of the table and serve with the green beans to the sideEnjoy!