Best One Pot Paneer Curry Pie Recipes

BASIC INDIAN CURRY WITH PANEER

Basic Indian Curry with Paneer image

A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.

Provided by MELLY28

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, minced, or to taste
¾ teaspoon red chile powder
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon garam masala
¾ teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
chopped fresh cilantro, for garnish

Steps:

Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 33 g, Cholesterol 49.2 mg, Fat 28.1 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 10.5 g, Sodium 819.5 mg, Sugar 13.8 g

EASY POT PIE WITH PIE CRUST

Easy Pot Pie with Pie Crust image

This pot pie recipe is super easy, and it makes a great way to use up leftover turkey and chicken especially if you have pie crust on hand.

Provided by Breannazar

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

3 small potatoes, peeled and cut into small pieces
2 (10.5 ounce) cans chicken gravy
1 ½ cups frozen peas and carrots
1 ½ cups chopped leftover chicken
2 (9 inch) refrigerated pie crusts
1 egg, beaten

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 51.8 g, Cholesterol 59.2 mg, Fat 29.3 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 7.4 g, Sodium 952.9 mg, Sugar 0.8 g