One Pot Paneer Curry Pie Food

ONE-POT PANEER CURRY PIE

Steps:

• 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.
• 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.
• 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.
• 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.

PANEER KORMA

Steps:

• Cover the cashew nuts with water for 1 hour so that they soften up.
• Drain, then blitz them together with the coconut and water in a food processor until a paste is formed. Add a splash of water, if necessary. Set aside.
• Place the garlic, ginger and chillies in a food processor and blend until everything is finely chopped. Set aside.
• Fry the paneer in the ghee until browned and set aside.
• In the same pan, continue to gently fry the onions, then stir in the fresh garlic paste and cook for another 3 minutes.
• Add the remaining spices to the mix and fry for another 3 minutes.
• Pour in the fresh tomato puree, give it a good stir and let the sauce reach a bubbling point. Let it slowly simmer for 10 minutes.
• Stir in the cashew nut paste and let the sauce simmer for another 5 minutes.
• Pour in the cream and cook for another 5 minutes.
• Stir in the fried paneer cubes and let it heat through for 5 minutes.
• Serve immediately with rice or naan. Garnish with coriander leaves and sliced red chillies. Enjoy!