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Can you imagine a perfect blend of the rich creamy and delicious Palak Paneer and Lachha Paratha in one pot? Palak Paneer Pot Pie is exactly that. With perfect layering and rich balance of flavor this pot pie gives you the crisp layer of Paratha on the top with a rich, delicious, and creamy filling of Palak and finally perfectly seasoned grilled Paneer at the bottom, its an absolutely scrumptious meal in one pot.

Palak Paneer pot pie is a perfect meal for me in one pot. It has the beautifully seasoned Paneer or cottage cheese that is gilled giving it a beautiful texture and delicious flavor. On top of it, there is a rich creamy, and absolutely delicious Palak curry that is very unique and not like the traditional Palak Paneer. The thin layer of shredded cheese on top of the Palak curry gives it a break-in flavor and elevates the richness. Finally, there is a layer of puff pastry sheet that gives the pot pie a soft and crisp texture at the same time.

Take a bite of all the layers together and enjoy the heavenly taste of Palak Paneer and Puff pastry making you feel like having a bite of Lachha Paratha and Palak Paneer in one spoonful.

I always like to present an everyday favorite dish with a new unique elegant look that is easy to serve and also wows the guests. This Palak Paneer Pot Pie is a definite show-stealer.

If you are looking for a recipe that looks stunning and visibly complicated but is surprisingly easy to make then you are at the right place.

My son loves Palak Paneer and every time I go grocery shopping I have to get a bunch of Spinach/Palak. I think in the last few years I have made Palak Paneer almost every week and because I like to experiment I have cooked at least 8 to 10 versions of the ever famous Palak Paneer. This recipe is one of those innovative interpretations of an iconic dish.

What is Palak Paneer Pot Pie?

Palak Paneer pot pie is a fancy presentation of Palak Paneer. But mind you, don't just go by the look the flavors are also pleasantly different from the classic dish. Everything in this recipe is created so that you get a perfect taste in one spoonful.

The bottom-most layer is of lightly seasoned and beautifully grilled Paneer or Cottage Cheese. It is just thick enough to add the flavor of Paneer and at the same time not overpower the other layers in the recipe.

The Paneer is topped with a beautifully flavored creamy Palak curry that is slightly tangy, a little spicy with a hint of dry spices. The recipe of the Palak curry is created in such a way that it complements the other layers and also makes you feel like you are having something rich and different from the regular Palak Paneer gravy.

Ingredients for Palak Paneer Pot Pie

Ingredients for Palak curry:

Spinach/Palak Puree- I like to use the regular Indian spinach/Palak that you get in an Indian store as it has its own unique flavor. However, if you get baby spinach then you can use that too, it is just a little more delicate than the Indian store spinach.

Onion - I used red onion in this recipe but you can also use yellow onions. Just remember to chop the onion finely.

Cinnamon - The rolled cinnamon is very flavorful and aromatic.

Ketchup - I used the hot and sour Maggie tomato ketchup for the Palak Paneer Pot Pie as it gives a tangy flavor and also a spice kick. You can always use other ketchup that you have in this recipe.

Chili Powder - Use the regular chili powder. However, if you like to eat spicy food you can even use the extra hot chili powder.

Garam Masala - Any store bought masala will do.

Salt

Sugar

Heavy cream

Kasoori meethi - crushed to powder.

Hing/Asafoetida

Oil

Ingredients for the rest of the layers

Paneer/Cottage cheese - Cut into round discs about ¼th inch thick.

Chaat Masala

Chili powder or Chili flakes

Salt

Oil

Shredded Cheese - I used Amul cheese for the flavor, however, you can also use shredded mozzarella or mild cheddar

Puff pastry - Cut the puff pastry sheets into the circles that cover the top of the ramekin perfectly.

Egg - This is completely optional and is only used to brush on the top of the puff pastry for the golden hue on the top. You can use milk instead if you are looking for a completely vegetarian Palak Paneer Pot Pie option.

Step by Step instruction for Palak Paneer Pot Pie

How to make Palak gravy

Take a saucepan or a kadhai filled with regular water and place it on medium-high heat to boil. Till the water comes to a boil take another bowl and fill it with cold water and add 20 to 25 ice cubes to it.

Once the water comes to a boil, add a handful of washed spinach leaves to it. Once the leaves soften or change color which would take about 30 seconds strain the Palak/spinach leaves out and dump them in the ice water. Continue this process with all the spinach leaves.

Strain the leaves out of cold water and put them in a blender or grinder. Grind the leaves to a fine paste/pure. Set this aside for later.

Take a saucepan and set it on medium heat. Once it heats up pour oil into it.

To the hot oil add the cinnamon stick and hing and let it crackle.

Add the finely chopped onion to the pan and saute it till it changes color and becomes lightly golden or soft pink.

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Now add the ketchup and cook it for 1 or 2 minutes.

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Add chili powder, salt, and sugar and cook it for 30 seconds so that the masalas are roasted.

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Next, add the spinach puree and stir it all together. Cook it while still stirring for a couple of minutes.

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Add garam masala and heavy cream and cook the gravy for another minute or so.

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Finally, add kasoori meethi powder and stir it well. Switch of the heat and set aside for final assembly of the Palak Paneer pot pie.

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Preparing the Paneer discs

Take the Paneer slices and coat them lightly with red chili powder, Chaat masala, and salt.

Heat up a pan/tava/griddle on medium heat. Pour little oil or ghee on the hot pan.

Place the seasoned Paneer/cottage cheese slices on the tava/griddle. Cook them on both sides till they are lightly golden brown.

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Transfer them to a plate and set them aside for the final assembly of Palak Paneer Pot Pie.

Assemble the Palak Paneer Pot Pie

It is very easy to assemble this delicious Palak Paneer Pot Pie.

Preheat the oven at 400F and grease the ramekins or baking dish with butter.

Once the oven is preheated, place a grilled Paneer disc at the bottom, pour ¼ cup of Palak gravy over it.

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Sprinkle 1 to 2 tablespoons of shredded cheese over it. Place a puff pastry disc/circle on top of the cheese.

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And finally, gently brush the top of the puff pastry with either egg wash or milk.

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Bake the Palak Paneer Pot Pie for 18 to 20 minutes.

Serve them hot.

PRO tips for the Palak Paneer Pot Pie recipe

• Always use fresh Indian Palak or Spinach. And remember to remove the stems and use just leaves.
• Do not over cook the spinach while blanching or they loose the texture and color.
• Do not forget to put the boiled leaves in ice water. This is what stops the cooking process and keeps the leaves fresh green.
• You can sprinkle a little chili flakes on top of the shredded cheese layer.
• Thaw the puff pastries sheet to room temperature. This will need 30 to 40 minutes.

Check out some other interesting recipes:

Baked vegetables in white sauce

Thai basil fried rice

Paneer fried rice

Batata vada

Frequently asked questions - FAQ's

Why do you blanch the spinach?

Blanching spinach is the easiest way to cook green vegetables, as it preserves the flavors and nutrients in the green vegetables. Blanching keeps the spinach green and fresh and it will not change color and become dull when refrigerated or when it cools down.

Why is ketchup used in the Palak Paneer recipe?

Normally in a Palak Paneer recipe tomatoes are used to give the flavor, tanginess, and texture. But it becomes too overpowering when you use it in this pot pie recipe.

Ketchup, especially hot and sour ketchup that I used in this recipe enhances the dish and gives it layers of flavors. It adds a hint of tanginess, a little spice, a mild hint of sweetness and doesn't make it tart as a tomato would. Also, we are trying to build different flavors than the traditional Palak Paneer and this just takes it to another level.

Another good part of using ketchup is that it does not change the color of the Palak gravy in Palak Paneer Pot Pie.

Why is puff pastry used as the top layer in Palak Paneer Pot Pie?

Puff pastry is a perfect replication of Lachha Paratha. I always like having Palak Paneer with either Lachha Paratha or a naan. So when I was experimenting to create my version of the elegant Palak Paneer dish I decided to make a one-pot pie so you could have all the textures and flavors in one bite.

Puff pastry gives a crisp texture on the top and a little softer texture at the bottom and has all those flakes of Lachha Paratha. Totally delicious and oh so tempting. Believe me, you won't miss your all so favorite Paratha once you have this.

Can I bake this in a big pie dish?

Yes of course you can bake the Palak Paneer Pot Pie in a regular pie dish. But these individual servings are so easy to serve.

HAVE YOU TRIED THIS RECIPE?

DROP A COMMENT IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, IF YOU HAVE ANY QUESTIONS DO DROP A COMMENT BELOW. I WOULD BE HAPPY TO HELP.

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