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Shahi Paneer and Crumble Top Pot Pie



Meal 1:Shahi Paneer, Roasted Cauliflower, Basmati w. Green Lentils


  • Heat a little oil or butter in a sauté pan. When hot, add the cauliflower. Toss. Lid and steam through 1-2 minutes. When hot, transfer to a serving plate. Alternately, heat in the oven or toaster at 350 for 5-7 minutes, stirring once or twice.

  • Reheat and re-oil the pan. When hot add the rice. Toss to combine. Stir and fry until hot and fragrant. Season with salt as needed and arrange in serving bowls.

  • Cut the paneer into cubes about 3/4" square.

  • Heat a little oil in a sauté pan over medium. When hot carefully add the paneer. Brown the cubes on each side. About a minute per side. When browned add the tomato curry sauce. Stir to combine well. Simmer 2 minutes. Serve.



Meal 2: Crumble Top Chicken or Baby Lima Bean Pot Pie, Challah Knots, and Pan Roasted Brussels Sprouts


  • Microwave the pot pie filling briefly to get the chill out.1 maybe 2 minutes.

  • Transfer to an oven proof dish and bake at 325 for 10-25 minutes depending on share size. When hot, break up and top with the crumble topping. Bake 5 minutes more. Serve.

  • Warm the bread.

  • Heat a little butter or oil in a sauté pan. When hot add the sprouts. Toss. Season with a little salt. Toss regularly to brown the cut face lightly and to be sure they are evenly coated with the fat in the pan. Lid briefly to allow the sprouts to cook through. When bright, lightly browned, and tender to the tooth all the way through with no 'raw' feeling inside, they are done. About 3 minutes.




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