NICE AS PIE

Spring veg and paneer pie with bombay potato crust

1 HOUR 15 MINUTES | SERVES 4 EASY | V GF

paneer 250g, cut into cubes
oil for frying
onion 1, finely chopped
ginger a thumb-sized piece, finely chopped
garlic 2 cloves, crushed
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
coconut milk 400ml tin
fine green beans 100g, halved and blanched for 30 seconds
asparagus 100g, halved and blanched for 30 seconds
frozen peas 100g

BOMBAY POTATO CRUST

baby new potatoes 750g
butter 25g, melted
black mustard seeds ½ tsp
fennel seeds 1 tsp
cumin seeds 1 tsp

• Fry the paneer cubes in 1 tbsp of oil in a non-stick frying pan until golden. Scoop out and drain on kitchen paper, then add the chopped onion to the pan with another little splash of oil and fry for 8-10 minutes or until soft and golden. Add the ginger and garlic and cook for 2 minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and simmer for 10 minutes. Cool, then stir in the paneer, beans, asparagus and