Matar Paneer Pot Pie

Matar Paneer Pot Pie

Ingredients
250g paneer
Vegetable oil for frying
1 onion, pureed
2 tsp ginger and garlic paste
1 tsp turmeric powder
2 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
400g Roma tomatoes
30g raw cashews
200ml water
Pinch of sugar
Salt to taste
100g green peas, frozen or fresh
½ tsp garam masala
125ml pouring cream
Coriander for garnish
1 sheet of puff pastry
1 whisked egg, for egg wash

Method
Soak the cashews in hot water for 30 minutes before cooking. Once softened blend with the tomatoes until smooth.
Heat vegetable oil in a pan over medium heat. Add the paneer cubes in batches and shallow fry till browned. Once browned remove from the pan onto a plate and set aside.

In the same pan add the onions and fry for 4-5 minutes. Add the ginger and garlic paste. Cook for 2 minutes stirring continuously.
Add the cumin, coriander, turmeric, and chilli powders. Fry for a minute and add a splash of water making sure it doesn’t stick to the bottom of the pan.

Add in the blended tomatoes and cashews mixture and allow to simmer over low heat for 8-10 minutes, stirring every 2 minutes to prevent burning.

Add 200ml water, sugar, and salt to taste. Continue to simmer for a further 5 minutes with the lid on.

Stir in the green peas, garam masala and cream. Mix in the fried paneer cubes to the simmering curry sauce, allow to simmer for 5 minutes, and turn the heat off. Garnish with coriander.

Preheat oven to 200C. Cut the puff pastry into squares and layer them over your pan. Bake for 15-20 minutes or until the pastry is golden.

Serve immediately and enjoy!