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.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Slice 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 salt
Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until beginning to soften
Whilst the potatoes are cooking, cut your paneer into small, bite-sized cubes
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Once hot, add the paneer cubes and cook for 3-5 min until golden, turning occasionally for even colouring
Once cooked, transfer the golden paneer to a plate and reserve the pan for later
While the paneer is cooking, peel and finely chop (or grate) your garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Dice your tomato[es]
Return the pan to the heat with a drizzle of olive oil
Once hot, add your cumin seeds and black mustard seeds and cook for 30 secs or until fragrant
Add the chopped ginger and garlic and cook for 1-2 min or until softened
Boil half a kettle
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 softened
Meanwhile, dissolve your vegetable stock mix and tomato paste in 200ml [275ml] [350ml] boiled water – this is your tomato stock
Once the tomato has softened, add 2 tsp [3 tsp] [4 tsp] flour to the pan and cook for a further 30 secs
Add the tomato stock, golden paneer, mango chutney and blanched peas and give everything a good mix up – this is your paneer & pea curry
Cook for 1-2 min or until the sauce has thickened slightly, then transfer the paneer & pea curry to an oven-proof dish
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 pie
Once the pie has been cooking for 10 min, reboil a kettle
Trim the 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
Place the potato-topped paneer & pea curry pie in the centre of the table and serve with the green beans to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, milk, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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