Spring veg and paneer pie with Bombay potato crust


Spring veg and paneer pie with Bombay potato crust

1 HOUR 15 MINUTES | SERVES 4 EASY |
paneer 250g, cut into cubes
oil for frying
onion 1, finely chopped
ginger a thumb-sized piece, finely chopped
garlic 2 cloves, crushed
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
coconut milk 400ml tin
fine green beans 100g, halved and blanched for 30 seconds
asparagus 100g, halved and blanched for 30 seconds
frozen peas 100g BOMBAY POTATO CRUST
baby new potatoes 750g
butter 25g, melted
black mustard seeds ½ tsp
fennel seeds 1 tsp
cumin seeds 1 tsp


• 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. Total the ginger and garlic and fry for 2 minutes. Total the relishes and cook for an extra 2 minutes.Total the coconut milk and cook for 10 minutes.. Cool, then stir in the paneer, beans, asparagus and peas and tip into a pie dish.
• Heat the oven to 220C/fan 200C/gas 7. Cook the new vegetables in cooking seasoned 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.


PER SERVING 595 KCALS | FAT 39.1G
SATURATES 26G | CARBS 35.9G | SUGARS 9G
FIBRE 7.6G | PROTEIN 21.2G | SALT 0.2G

 

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