Potato-Topped Paneer & Pea Curry Pie

1.Preheat the oven to 220°C/200°C (fan)/gas 7.

2.Slice your potatoes (skins on) into discs and add them to a baking tray (or two) with a generous drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray(s) in the oven for 15-20 min or until beginning to soften.

3.Whilst the potatoes are cooking, cut your paneer into small, bite-sized cubes. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat. Once hot, add the paneer cubes and cook for 3-5 min until golden, turning occasionally for even cooking. Once cooked, transfer the golden paneer to a plate and reserve the pan for later.

4.While the paneer is cooking, peel and finely chop (or grate) your garlic. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger. Dice your tomato[es].

5.Return the pan to the heat with a drizzle of olive oil. Once hot, add your cumin seeds and black mustard seeds and cook for 30 secs or until fragrant. Add the chopped ginger and garlic and cook for 1-2 min or until softened. Boil half a kettle.

6.Once softened, add the diced tomato, garam masala and half of your chilli flakes (can't handle the heat? Go easy) and cook for an initial 2-3 min or until the tomato has softened. Meanwhile, dissolve your vegetable stock mix and tomato paste in 200ml [275ml] [350ml] boiled water – this is your tomato stock. Once the tomato has softened, add 2 tsp [3 tsp] [4 tsp] flour to the pan and cook for a further 30 secs.

7.Add the tomato stock, golden paneer, mango chutney and blanched peas and give everything a good mix up – this is your paneer & pea curry. Cook for 1-2 min or until the sauce has thickened slightly, then transfer the paneer & pea curry to an oven-proof dish.

8.Arrange the softened potato discs on top (careful – they will be hot!) and sprinkle over the remaining chilli flakes (not a fan of spice? Just add a little!), then put the dish in the oven for 15-20 min or until bubbling and golden – this is your potato-topped paneer & pea curry pie. Once the pie has been cooking for 10 min, reboil a kettle.

9.Trim the green beans, then add them to a pot and cover with boiled water, bring to the boil over a high heat and cook for 3-4 min or until tender.

10.Place the potato-topped paneer & pea curry pie in the centre of the table and serve with the green beans to the side. Enjoy!