Paneer Curry “Shepherds Pie” with Cucumber & Radish salad (Angry Ginger)

Paneer Curry “Shepherds Pie” with Cucumber & Radish salad

Spice level: mild to medium

Click here for a printable recipe.

This vegetarian recipe is hearty and perfect for those cooler fall or winter nights. Paneer is an Indian cooking cheese and paired with mashed potatoes or rice, it’s the perfect pairing. The salad helps lighten up the dish by adding a nice level of freshness and acidity. I used SH’ That’s Hot! Angry Ginger, which is the perfect sauce to use with many different types of Asian cuisines including Indian, Thai and Japanese.


Ingredients - Curry:

2 packages of paneer cheese, cut into ½ in squares

10 cherry tomatoes, quartered

1 red bell pepper, chopped

1 onion, chopped

4 garlic gloves, minced

1 can diced canned tomatoes

2 tsp smoked paprika

2 tsp ground cumin

1 tsp ground coriander seeds

Radish tops, chopped (saved from the radishes in the salad)

4 Tbl pea milk, coconut milk or cashew milk



2 Tbl SH’ That’s Hot! Angry Ginger, separated

Fresh cilantro, chopped

Naan (optional)


Mashed potatoes – Use any recipe you like.


Ingredients - Salad:

1 bunch of red radishes (save tops for curry), sliced thin (I used a mandolin)

3 watermelon radishes, sliced thin

1 large seedless cucumber, sliced thin

2 Tbl extra virgin olive oil (I used green chili flavored oil and it was the perfect pairing)

1 Tbl white vinegar or white wine vinegar

1 tsp honey

½ tsp garlic powder

½ tsp salt



After all ingredients are prepped, place paneer through radish tops in a large slow-cooker and stir. Cook on low for 8-10 hours or high from 4-5 hours, stirring every few hours (if possible). Add milk and mix well. Put in a bowl and top with cilantro. Make mashed potatoes and serve paneer curry over potatoes (hence the shepherds pie reference). During the last 30min of cooking, prepare the salad by combining olive oil through salt in a bowl and toss with the vegetables. Serve.


Image of paneer curry with naan


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