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palak paneer pot pie

Palak Paneer Pot Pie | Spinach Pot Pie

Prajakta
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.
5 from 10 votes
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Prep Time 10 minutes
Cook Time 15 minutes
baking time 18 minutes
Total Time 43 minutes
Course Appetizer, Main Course, Side Dish
Cuisine fusion, Indian
Servings 6 ramekins

Equipment

  • 1 Saucepan
  • 1 Big bowl
  • 1 Saute pan
  • 1 Spatula
  • 1 Pair of tongs
  • 1 Tava/Pan
  • 6 Ramekins
  • 1 Set of measuring spoons and cups

Ingredients
  

For Palak Gravy

  • 2 Cups Palak/Spinach puree I used 2 bunches of regular spinach for the puree
  • ½ Cup Finely chopped red onions
  • 1 tablespoon Oil
  • 1 Inch Cinnamon Stick
  • ¾ teaspoon Red Chili Powder
  • 2 tablespoon Ketchup Hot and sour
  • ¼ teaspoon Sugar
  • ½ teaspoon Garam Masala
  • 2 tablespoon Heavy cream
  • ½ teaspoon Kasoori Meethi powdered
  • Salt as per taste

Paneer layer

  • 6 Discs ¼th inch thick Paneer slice cut as per the size of ramekin you use. Should fit the bottom of the ramekin
  • ½ teaspoon Red Chili Powder
  • ½ teaspoon Chaat Masala
  • Salt As per taste

Final Palak Paneer Pot Pie Assembly

  • 6 slices Grilled Paneer
  • 6 pieces Puff Pastry rounds Thawed and cut as per the top of ramekin dish.
  • 10 tablespoon Shredded Cheese
  • Palak/spinach gravy
  • 1 Egg for egg wash Optional.

Instructions
 

Making Palak Gravy

  • Take a pan/kadhai filled with water and set it on medium-high heat to boil.
  • Take a big bowl and fill it with cold water and a lot of ice (about 20 cubes)
  • Once the water comes to the boil add a handful of washed spinach leaves to it. Let it cook for 30 seconds then strain it out directly into the ice water.
  • Continue the same for the rest of the Palak/spinach leaves. Once done strain the leaves out of the ice water and put them in a blender or grinder.
  • Grind the Palak to a fine paste/puree and set it aside for later.
  • Take a saute pan or kadhai and set it on medium heat.
  • Add 1 tablespoon oil to the pan and once it heats up add ¼ teaspoon hing and 1 inch of cinnamon stick and let it crackle.
  • Now add ½ cup of finely chopped onion and saute it till it's light pink and well cooked.
  • To the cooked onions add the 2 tablespoons of tomato ketchup and cook it for another minute.
  • Add ¾ teaspoon of red chili powder, ¼ teaspoon of sugar, and salt as per taste, and saute it for about 30 seconds.
  • To this now add 2 cups of Palak puree and mix it. Cook the Palak for 1 to 2 minutes. Do not overcook the Palak as it will lose its cool and nutrition.
  • Once the Palak is cooked add ½ teaspoon garam masala and 2 tablespoons of heavy cream and stir it in. Cook for another minute and switch off the heat.
  • Season the Palak gravy with kasoori meethi and mix everything together. Set it aside for the final assembly.

Prepping up the Paneer

  • Take the Paneer already cut Paneer discs and coat them with salt, red chili powder, and chaat masala.
  • Heat a pan on medium heat and pour 1 tablespoon of oil in it.
  • Place the seasoned Paneer slices in the pan and cook them until lightly golden brown on both sides.
  • Remove them on a plate and set them aside for later.

Assembling the Palak Paneer Pot Pie

  • Preheat the oven at 400F and grease the ramekins with a little butter or oil.
  • In the greased ramekin place the grilled Paneer disc at the bottom. Pour ¼ cup of Palak gravy on it.
  • Top it with 1 to 2 tablespoons of shredded cheese and finally place the precut Puff pastry sheet on the top.
  • Brush the top of the puff pastry with egg wash or milk and place it on a tray in the oven to bake at 400F for 18 to 20 minutes.
  • Once you get it out of the oven let it cool for 2 to 3 minutes and then serve it hot to your guests. Enjoy this delicious Palak Paneer Pot Pie with your friends and family.

Notes

palak paneer pot pie
  • Do not overcook the Spinach or it will lose color and nutrition.
  • Thaw the puff pastry sheets at least 30 minutes before baking.
  • Do not be tempted to add more cream to the recipe.
  • You can use more cheese in the layering if you like.
Keyword cottage cheese, lachha paratha, onepotmeal, palak, palak paneer, pie, pot pie, potpie, puff pastry, ramekins, spinach, spinach and cottage cheese
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