Curried Paneer Dal Pie
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Curried Paneer Dal Pie

Curried Paneer Dal Pie

with Puff Pastry Top

This Curried Paneer Dal Pie with Diced Chicken Breast is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
•Milk
•Celery

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 Time45 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

½

Puff Pastry Sheet

(Contains Cereals containing gluten)

1

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)

260

Diced Chicken Breast

Not included in your delivery

100

Water for the Dal

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Nutritional information

Energy (kcal)1245 kcal
Energy (kJ)5208 kJ
Fat72.2 g
of which saturates47.3 g
Carbohydrate71.8 g
of which sugars21.5 g
Protein73.6 g
Salt3.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Garlic Press
•Grill Pan
•Oven dish

Instructions

Get Prepped
1

Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Halve, peel and thinly slice the 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 golden, transfer to a bowl and pop your pan back on medium-high heat.
Add a drizzle of oil if the pan is dry, then add the onion and carrot 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 heat) along with the fried paneer.
Stir and cook for 1 min, then pour in the coconut milk, water for the dal (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 your Pie
4

Once the lentil mixture is cooked, taste and add salt and pepper if needed, then transfer it to an appropriately sized ovenproof 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 to allow 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.

Serve
6

Once baked, allow the pie to stand for 2 mins. Serve in bowls. Enjoy!

7

Step 2 MOD: If you've chosen to add diced chicken breast to your meal, add to the hot pan once the paneer has been removed and fry until golden brown, 4-5 mins. Then add the onion and carrot and continue following the recipe. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.