Potato-Topped Paneer & Pea Curry Pie

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 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