Cauliflower & Paneer Curry Pie

Name: Cauliflower & Paneer Curry Pie
Total time: 1 hour
Yield: 4-6
Ingredients: For the paneer: 400g paneer, cut into bite-sized cubes 2 tbsp Greek yoghurt ½ tsp each ground cumin, garam masala and chilli powder Pinch of turmeric Squeeze of lemon Salt; For the roasted cauliflower: 1 medium cauliflower, cut into small florets 2 tbsp Mellow Yellow rapeseed oil ½ tsp each ground cumin and turmeric Salt; For the curry filling: 1 tbsp Mellow Yellow chilli oil 1 onion, finely diced 2 garlic cloves, minced 3cm fresh ginger, grated 1 green chilli, finely diced 1 tsp each ground cumin, chilli powder, ground coriander and garam masala ½ tsp turmeric 1 tbsp tomato purée 400g passata 200ml vegetable stock 250ml full-fat coconut milk 100g baby spinach 1 tbsp dried fenugreek leaves (kasuri methi), optional Juice of ½ lemon Handful fresh coriander Salt and black pepper; For the pastry: 320g ready-rolled puff pastry 1 egg, beaten 1–2 tsp nigella seeds

4-6

1 hour

Can’t decide between a curry or a pie? Have both. This comforting Paneer Curry Pie combines golden paneer, roasted cauliflower and spinach in a rich, gently spiced tomato and coconut curry, topped with crispy patchwork puff pastry. Made with Mellow Yellow Cold Pressed Rapeseed Oil and finished with a drizzle of Mellow Yellow Chilli Oil, it’s the ultimate vegetarian comfort food for cosy nights in.

Method

1

Roast the cauliflower
Preheat the oven to 200°C fan. Toss the cauliflower with the rapeseed oil, cumin, turmeric and salt. Roast for 20–25 minutes until golden and caramelised.
2

Marinate and fry the paneer
Mix the yoghurt with the spices, lemon and salt. Add the paneer and toss to coat. Heat a little rapeseed oil in a large ovenproof frying pan or casserole dish and fry the paneer in batches until golden. Set aside.
3

Make the curry sauce
In the same pan, heat the chilli oil and cook the onion for 8–10 minutes until softened and lightly caramelised. Add the garlic, ginger and fresh chilli and cook for a minute.
Stir in the tomato purée and spices, cooking for another minute. Add the passata and stock, scraping up any flavour from the pan. Simmer for 10 minutes, then stir in the coconut milk and simmer for a further 5 minutes.
4

Finish the filling
Fold through the roasted cauliflower, paneer and spinach until wilted. Stir in the kasuri methi, lemon juice and chopped coriander. Season to taste. The filling should be thick and creamy rather than watery. Remove from the heat and cool slightly.
5

Assemble the pie
Cut the puff pastry into assorted squares and rectangles. Arrange over the filling, slightly overlapping to create a patchwork effect. Brush with beaten egg and scatter over the nigella seeds.
6

Bake at 200°C fan for 25–30 minutes until puffed, crisp and deep golden. Rest for 5–10 minutes before serving.
7

Prepare the greens
While the pie bakes, blanch the broccoli and green beans in salted boiling water until just tender. Drain and serve with a drizzle of chilli oil and a squeeze of lemon.

For the paneer:

400g paneer, cut into bite-sized cubes
2 tbsp Greek yoghurt
½ tsp each ground cumin, garam masala and chilli powder
Pinch of turmeric Squeeze of lemon
Salt
For the roasted cauliflower:

1 medium cauliflower, cut into small florets
2 tbsp Mellow Yellow rapeseed oil
½ tsp each ground cumin and turmeric
Salt
For the curry filling:

1 tbsp Mellow Yellow chilli oil
1 onion, finely diced
2 garlic cloves, minced
3cm fresh ginger, grated
1 green chilli, finely diced
1 tsp each ground cumin, chilli powder, ground coriander and garam masala
½ tsp turmeric
1 tbsp tomato purée
400g passata
200ml vegetable stock
250ml full-fat coconut milk
100g baby spinach
1 tbsp dried fenugreek leaves (kasuri methi), optional
Juice of ½ lemon Handful fresh coriander
Salt and black pepper
For the pastry:

320g ready-rolled puff pastry
1 egg, beaten
1–2 tsp nigella seeds