Spring veg and paneer pie with bombay potato crust

Ingredients

• 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
• baby new potatoes 750g
• butter 25g, melted
• black mustard seeds 1⁄2 tsp
• fennel seeds 1 tsp
• cumin seeds 1 tsp

Method

• Step 1

  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 peas and tip into a pie dish.

  Step 2

  Heat the oven to 220C/fan 200C/gas 7. Cook the new potatoes in boiling salted water until tender. Drain well then tip them out onto a chopping board, crush with the back of a wooden spoon and tear each one in half. Put into a bowl and mix in the butter and spices. Arrange the potatoes on top of the paneer so the filling is completely enclosed. Bake for 20-25 minutes or until golden and crisp on top and the filling is piping hot.

Nutritional data

• kcals 595
• fat 39.1g
• saturates 26g
• carbs 35.9g
• sugars 9g
• fibre 7.6g
• protein 21.2g
• salt 0.2g