Easy Makhani Vegetable Pot Pie Indian Recipe

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Recipe Category: Pie

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Easy Makhani Vegetable Pot Pie Indian Recipe

Ingredients

MAKHANI SAUCE:

  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons ground cashews or cashew meal (use 1/4 cup for thicker sauce)
  • 1 (1-inch) knob of ginger, chopped
  • 4 cloves garlic, chopped
  • 1/3 to 1/2 teaspoon cayenne
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried onion flakes or 3/4 teaspoon onion powder 1 1/2 teaspoons Garam Masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 1/2 to 2 teaspoons dried fenugreek leaves
  • 3/4 to 1 teaspoon salt
  • 1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup

VEGETABLES:

  • 1 cup chopped greens, such as baby kale, spinach, or chard
  • 3 cups chopped vegetables such as cauliflower, broccoli, mushrooms, green beans, or thinly sliced carrots
  • 1/2 cup green peas or cooked chickpeas
  • 3/4 cup chopped tomato

Method

  1. Puff pastry or mathri biscuit dough or other vegan biscuit dough, cut into 1 1/2-inch circles 1
  2. Preheat the oven to 425°F
  3. In a blender, add all the ingredients for the makhani sauce
  4. Blend well
  5. Taste, and adjust salt and spice if needed
  6. Do not add too much salt and spices as their flavors will get stronger during baking
  7. Pour half of the sauce into a 1 1/2 quart or 9 x 7-inch baking dish
  8. Spread the greens over the sauce
  9. Spread the veggies and tomato to distribute evenly
  10. Drizzle the remaining sauce over the veggies
  11. Cover the dish loosely with foil and bake for 25 minutes
  12. Remove the foil carefully
  13. Arrange the puff pastry or biscuit dough circles on the veggies
  14. Return the dish to the oven for 18 to 22 minutes, or until the pastry is golden and puffed
  15. Cool for a few minutes, garnish with cilantro, and serve hot
  16. To make without the biscuit topping: Cover the casserole lightly with foil, and bake for 40 minutes
  17. Remove from the oven, uncover, let cool for 5 minutes, and serve
  18. To make in a saucepan: Pour the sauce from Step 1 into a saucepan
  19. Add all the greens and vegetables
  20. Cover and cook over medium heat for 30 to 35 minutes or until the vegetables are tender
  21. Stir once while cooking
  22. Garnish with cilantro and serve

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