One-pot paneer curry pie

• vegetable oil↗2 tbsp tbsp
• paneer440g g

  cut into 2cm cubes

• ghee↗4 tbsp tbsp

  or butter

• large onions↗2

  finely sliced

• large garlic cloves↗2

  crushed

• ginger↗thumb-sized piece of

  finely grated

• hot chilli powder↗½ tsp tsp
• ground cumin↗2 tsp tsp
• fenugreek seeds2 tsp tsp
• garam masala↗1½ tbsp tbsp
• chopped tomatoes2 x 400g cans g
• caster sugar↗1 tbsp tbsp
• potato↗300g g

  peeled and cut into 2cm cubes

• spinach↗150g g
• frozen peas↗150g g
• double cream↗100ml
• cashew nut butter↗2 tbsp
• plain flour↗

  for dusting

• all-butter puff pastry↗320g sheet
• large eggs↗2

  1 whole, 1 yolk only, lightly beaten together (freeze the leftover egg white for another recipe)

• nigella seeds2 tsp
• pilau rice

  or green veg, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.