Spring veg and paneer pie with bombay potato crust
- Preparation and cooking time
- Total time
- Easy
- Serve 4
- 250g paneercut into cubes
- oilfor frying
- 1 onionfinely chopped
- a thumb-sized piece gingerfinely chopped
- 2 cloves garliccrushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 400ml tin coconut milk
- 100g fine green beanshalved and blanched for 30 seconds
- 100g asparagushalved and blanched for 30 seconds
- 100g frozen peas
BOMBAY POTATO CRUST
- 750g baby new potatoes
- 25g buttermelted
- 1⁄2 tsp black mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- kcal595
- fat39.1g
- saturates26g
- carbs35.9g
- sugars9g
- fibre7.6g
- protein21.2g
- salt0.2g
Method
step 1
Fry the paneer cubes in 1 tbsp of oil in a non-stick frying pan until golden. Scoop out and drain on kitchen paper, then add the chopped onion to the pan with another little splash of oil and fry for 8-10 minutes or until soft and golden. Add the ginger and garlic and cook for 2 minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and simmer for 10 minutes. Cool, then stir in the paneer, beans, asparagus and peas and tip into a pie dish.
step 2
Heat the oven to 220C/fan 200C/gas 7. Cook the new potatoes in boiling salted water until tender. Drain well then tip them out onto a chopping board, crush with the back of a wooden spoon and tear each one in half. Put into a bowl and mix in the butter and spices. Arrange the potatoes on top of the paneer so the filling is completely enclosed. Bake for 20-25 minutes or until golden and crisp on top and the filling is piping hot.