Spicy Pot pie- makes 2

My partner is an avid carnivore and he digs pot pie. I tried and trashed many pot pies. I was using the ususal medley of frozen vegetables ( peas, beans, carrots) with the bechamel sauce. I thought the recipes were inspid, just not spicy enough. And then I just experimented with the following recipe and he licked the platter clean.

2 large potatoes – boil
½ cup of peas
1 tbsp oil
2 tomatoes
2 cloves of garlic
1 onion
2 Tbspn hot mango pickle masala
1 tspn coriander powder
1 tspn red chili powder
½ tspn turmeric
2 blocks of frozen fenugreek
½ tspn cumin seeds
Salt to taste
Coriander leaves
½ tspn garam masala
Frozen puff pastry – bring it out to thaw
Parmesan cheese
2 - 13 oz gratin dishes, which have been buttered

1. Heat the oil in a pan. Add the cumin seeds and the onions. Cook till translucent. Add the spices.
2. Pre heat oven to 400 degrees F.
3. Add the diced potatoes. Coat with the spices. Add finely minced garlic.
4. Add peas and fenugreek.
5. Add achaar masala. Cook till done and add garam masala. Mash the vegetables a little with a heavy spoon.
6. Add coriander leaves and distribute in the gratin dishes.
7. Once the pastry has thawed, roll it out. Put a gratin dish on top and cut a circle around the dish so nearly an inch hangs outside the dish.
8. Cover the dish with the pastry. Make small vent on the top.
9. Bake for 25 minutes, till pastry is golden brown. Add parmesan on top of the pie.
10. Let the pie rest for at least 20 minutes and then serve with a garnish of coriander leaves.