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Use spring vegetables such as asparagus, green beans and peas in this veggie potato pie, and try our spring sformato recipe.

For more easy veggie options, try our vegetarian shepherd's pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes.

Ingredients

  • 250g paneer, cut into cubes
  • oil, for frying
  • 1 onion, finely chopped
  • a thumb-sized piece ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 400ml tin coconut milk
  • 100g fine green beans, halved and blanched for 30 seconds
  • 100g asparagus, halved and blanched for 30 seconds
  • 100g frozen peas

BOMBAY POTATO CRUST

  • 750g baby new potatoes
  • 25g butter, melted
  • 1⁄2 tsp black mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds

Method

  • STEP 1

    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. Add the ginger and garlic and cook for 2 minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and simmer for 10 minutes. Cool, then stir in the paneer, beans, asparagus and peas and tip into a pie dish.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Cook the new potatoes in boiling salted 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.

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