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Muttar paneer cottage pie recipe
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17 ratings
Mix up your Sunday lunch game with this hearty vegetarian cottage pie. It's got an Indian twist with paneer and warming spices, and is topped with a turmeric-spiked celeriac mash. See method
Ingredients
- 1 celeriac, peeled and cut into 2-3cm cubes
- 1 tbsp unsalted butter
- 1 tsp ground turmeric
- 50g cashews, toasted and finely chopped
- ½ lime, juiced
- 15g fresh coriander, roughly chopped
- 1 tbsp vegetable oil
- 200g pack paneer, cut into 2cm cubes
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 2 tsp garam masala
- ½ tsp hot chilli powder
- 2 x 400g tins chopped tomatoes
- 320g frozen peas
- 125g baby spinach
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1295kj
311kcal
16%
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Fat
16g
23%
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Saturates
6g
31%
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Sugars
14g
16%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 21.5g
Protein 15.1g
Fibre 8.4g
Method
- Put the celeriac in a pan of cold water; boil for 15 mins until tender. Drain well, then steam- dry for a few mins. Mix the butter and turmeric, then mash lightly into the celeriac, keeping some texture throughout. Season well and set aside.
- Meanwhile, mix the cashews with the lime juice and most of the coriander; set aside. Preheat the oven to gas 5, 190°C, fan 170°C.
- Heat the oil in a large nonstick pan and fry the paneer on all sides for 4-5 mins until golden. Transfer to a plate, then add the onion to the pan and cook for 8-10 mins until soft and translucent. Stir in the garlic and spices, then return the paneer to the pan along with the tomatoes and remaining coriander; stir well. Add half a tomato tin’s worth of water, then bring to a gentle simmer. Stir in the peas and spinach; cook for 3-4 mins until the spinach has wilted.
- Spoon the paneer mix into an oven dish, then top with the mashed celeriac. Bake for 25-30 mins until golden and bubbling. Serve topped with the coriander-cashew salsa.
See more Vegetarian recipes