Chickenless Tikka Masala Pie

Enjoy a very British take on a delicious vegetarian Tikka Masala. Preparation time: 90 mins (including marination) | Cooking time: 30 mins | Serves 4

Paneer Marinade

400g Paneer (two packets)
1 tsp salt
½ tsp hot chilli powder and ground coriander each
3cm fresh ginger
2 cloves of garlic
2 tbsp yoghurt
1 tsp fenugreek
2 tbsp mustard seeds
1 pepper
1 onion
1 tomato

Masala Sauce

1 onion, finely chopped
2 cloves of garlic, crushed
3cm of fresh ginger, chopped
1 knob of butter
½ cinnamon stick
3 green cardamom pods
1 tsp turmeric
1 tsp chilli powder
1 bay leaves
1 clove spice
2 tsp coriander
2 tsp cumin seeds each
1 can tinned tomatoes
4 tbsp cashew nuts
1 tsp salt
150 ml double cream

Shortcrust Pie Top (or you can use ready made puff pastry)

150g plain flour
75g butter, cubed
2-3 tbsp cold water
Pinch of salt

To Finish:

1 egg
Cumin seeds


For the marinade

Toast the spices in a pan over a low heat until you can smell the fragrance, then add this to the remaining marinade ingredients (minus the paneer) and blend into a paste. Put the marinade in a plastic bag with the paneer, ensuring it’s well covered, and place in the fridge overnight, allowing the flavours to infuse. 


For the Masala sauce

Slowly fry the onion, ginger, garlic and spices in butter for a couple of minutes. Blend the tinned tomatoes and cashew nuts until smooth, then add this to the onion and spices. Cook for a further 20 minutes. Once cooked, add the cream and bring to the boil, then add the marinated paneer . Test for seasoning, then fill a pie dish with the mixture and allow to cool.


Shortcrust pastry

Meanwhile, place the flour, and butter in a bowl and rub together using your fingertips until it resembles breadcrumbs. Ensure there are no large lumps of butter remaining. Gradually stir in just enough of the cold water to bind the dough together, then roll it to roughly 5mm thick. Cover and chill for 20 minutes.


To finish

Place the pastry on top of the pie dish, cutting away any excess pastry. Pinch the edges of the pastry with your thumb and finger to seal the pastry to the dish. Brush with the egg, add a sprinkle of cumin seeds, and bake at 180°c for half an hour. 

Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.