We love good Curried Paneer Dahl Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Vegetable Stock Powder(ContainsCelery)
Puff Pastry Sheet(ContainsGluten)
Water for the Lentils
Preheat your oven to 220°C. Halve, peel and thinly slice the onion. Trim the carrot (no need to peel), 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.
Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 4-6 mins. Turn every 1-2 mins. Once the paneer is golden, remove 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.
Season the veg with salt and pepper, then add the garlic, tomato puree and pasanda spice mix (add less spice if you don't like it too hot) along with the paneer. Stir and cook for 1 minute, then pour in the coconut milk, water (see ingredients for amount), vegetable stock powder 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.
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.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. In the meantime, trim the spring onion and thinly slice. Get your washing up done!
Once it's out of the oven, allow the pie to stand for 2 mins. Serve in bowls with the spring onion sprinkled on top and enjoy!