HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCurried Paneer Dahl Pie
Curried Paneer Dahl Pie

Curried Paneer Dahl Pie

with Puff Pastry Top

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Chef Mimi has combined two of our favourite things - pies and curries - to create a delicious recipe perfect for any night of the week. Seasoned with our specially blended pasanda spice, the filling of our pie is a delicious mix of lentils, tomato purée, carrot and paneer cheese. Topped with buttery puff pastry and served with a sprinkle of spring onions, you can’t go wrong with this winning dish.

Allergens:MilkCeleryCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

1 block(s)



1 sachet

Tomato Puree

1 pot(s)

Pasanda Style Seasoning

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


½ roll(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

1 unit(s)

Spring Onion

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4594 kJ
Energy (kcal)1098 kcal
Fat72.0 g
of which saturates47.0 g
Carbohydrate69 g
of which sugars17.0 g
Protein42 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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!