Curried Paneer Dal Pie
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Curried Paneer Dal Pie

Curried Paneer Dal Pie

with Puff Pastry Top

Our Curried Paneer Dal Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Milk
Celery
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

1

Carrot

2

Garlic Clove

1

Lentils

226

Paneer

(Contains Milk)

30

Tomato Puree

2

Pasanda Style Seasoning

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

½

Puff Pastry Sheet

(Contains Cereals containing gluten)

1

Spring Onion

Not included in your delivery

100

Water

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Nutritional information

Energy (kcal)1081 kcal
Energy (kJ)4523 kJ
Fat69.7 g
of which saturates46.5 g
Carbohydrate72 g
of which sugars21.7 g
Protein39.9 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Grill Pan
Bowl
Oven dish

Instructions

Get Prepped
1

Preheat your oven to 220°C. Halve, peel and thinly slice the red onion. Trim the carrot (no need to peel), then quarter lengthways. Chop widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Heat a drizzle of oil in a frying pan on medium-high heat. While the pan gets hot, chop the paneer into 2cm chunks.

Fry the Paneer
2

Once hot, add the paneer to the pan and season with salt and pepper. Fry until golden all over, 4-6 mins. Turn every 1-2 mins. Once the paneer is golden, transfer to a bowl and pop your pan back on medium-high heat. Add a drizzle of oil if the pan is dry. Add the onion and carrot to the pan and fry until softened, 4-5 mins. Stir occasionally.

Simmer the Sauce
3

Season the veg with salt and pepper, then add the garlic, tomato puree and pasanda style seasoning (add less spice if you don't like it too hot) along with the paneer. Stir and cook for 1 min, then pour in the coconut milk, water (see ingredients for amount), vegetable stock paste and lentils. Bring to the boil and simmer until the mixture has thickened, 6-8 mins. Stir occasionally and add a splash more water if you need to.

Assemble the Pie
4

Once the lentil mixture is cooked, taste and add salt and pepper if you feel it needs it, then transfer it to an appropriately sized pie dish. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some.

Ready, Steady, Bake
5

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. In the meantime, trim and thinly slice the spring onion.

Serve
6

Once baked, allow the pie to stand for 2 mins. Serve in bowls with the spring onion sprinkled on top. Enjoy!