Atul Kochhar served up a tasty khari paneer mirchi (curry vegetable and cheese pie) on Sunday Brunch.

The ingredients are: 250g Paneer. 1 onion, 1 pepper and 400gm pre-rolled puff pastry, cut into 6 inch circles.

For the marination: 200 grams greek yogurt, 1 tbsp crushed ginger-garlic, 2 tsp kashmiri red chili powder or 2 teaspoons sweet paprika, ½ tsp turmeric powder (ground turmeric), 1 tsp cumin powder (ground cumin), 1 tsp ground coriander, ½ tsp garam masala, 1 tsp ajwain (carom seeds), 1 tsp dry mango powder (amchur powder), 1 tsp chaat masala, 1 tsp kasoori methi (dried fenugreek leaves), ½ tsp black pepper powder – optional (ground black pepper), 1.5 tsp lemon juice, 2 tbsp melted butter for basting, ½ tsp black salt – optional, salt, 30ml mustard oil and ½ cup milk mixed with ¼ tsp sugar for brushing the pastry.

For the salad: 100 Gm baby rocket leaves, Red amaranth leaves, Toasted chia seeds and Home style dressing of lemon juice and olive oil with seasoning.

See recipes by Atul in his book titled Curry Everyday: Over 100 Simple Vegetarian Recipes available from Amazon now.