HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCurried Paneer Dal Pie With Broccoli Florets
Curried Paneer Dal Pie with Broccoli Florets

Curried Paneer Dal Pie with Broccoli Florets

with Puff Pastry Top

Custom recipe
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Our Curried Paneer Dal Pie with Broccoli Florets is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

1 pack(s)



1 sachet

Tomato Puree

2 sachet

Pasanda Style Seasoning

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


½ roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

1 unit(s)

Spring Onion

200 grams

Broccoli Florets

Not included in your delivery

100 milliliter(s)

Water for the Dal

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4610 kJ
Energy (kcal)1102 kcal
Fat70.0 g
of which saturates47.0 g
Carbohydrate70 g
of which sugars19.0 g
Protein43 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Box Grater
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Remove the puff pastry from your fridge. Halve, peel and thinly slice the red 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.


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.


Season the veg with salt and pepper, then add the garlic, tomato puree and pasanda style seasoning (add less seasoning if you don't like it too hot) 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.


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 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 - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.


In the meantime, trim and thinly slice the spring onion.


Once baked, allow the pie to stand for 2 mins. Serve in bowls with the spring onion sprinkled on top. Enjoy!