BOMBAY PIE

BOMBAY PIE
INGREDIENTS
  • 30gms (2 tbsp) canola oil
  • 15g (1 tbsp) cumin seeds
  • 15g (1 tbsp) ginger and garlic paste/crushed
  • 100gms (1 cup) onion diced
  • 7.5gms (1/2 tbsp) garam masala
  • 7.5gms (1/2 tbsp) coriander powder
  • 7.5gms (1/2 tbsp) turmeric
  • 7.5gms (1/2 tbsp) sweet paprika
  • 15gms (1 tbsp) plain flour
  • 250ml (1 cup) Vegetable stock
  • 250ml (1 cup) coconut milk
  • 300gms boiled potatoes (cubed)
  • 250 mock meat/mushrooms*
  • 1 sheet puff pastry, thawed (166 gms approx.)
  • Plant milk to brush for baking.

METHOD

  • Heat up the oil in a large and deep non-stick frying pan on medium.
  • Turn the heat to low, add cumin seeds and fry for 30 sec to a minute.
  • Add onions and cook for 4-5 minutes or until they are light brown.
  • Mix in ginger and garlic, all the spices, and flour, and cook on low heat for 1-2 minutes.
  • Stir in the mushrooms/mock meat and cook for 3-4 minutes on medium-high heat.
  • Slowly add the vegetable stock while stirring continuously to avoid forming lumps.
  • Add the potatoes and coconut milk, stir and cook for 2-3 minutes on low heat.
  • Transfer the mixture into 18-20 cm pie dish and let it cool for few minutes.
  • Cover and seal the top with puff pastry by pinching the edges to the sides of the pie dish.
  • Brush the top with plant-milk and bake for 20 min on on 200ºC for 20 minutes.

*If using mushrooms dice them into thick pieces and use about 350 gms.


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