Paneer Mango Curry
The Paneer Raw Mango Curry Recipe offers a unique variation to the traditional North Indian paneer dish by incorporating raw mangoes. This addition imparts a delightful tangy taste to the curry, making it a perfect accompaniment for Garlic Naan or Pudina Tawa Paratha.
Ingredients
- 200 gms Paneer
- 1 small Raw mango (pacha manga) (cut lengthwise)
- 2 medium Onion (sliced)
- 2 tsp Crushed ginger & garlic (each)
- 2 Green chilli (slit lengthwise)
- 2 tsp Chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1 1/4 cups Medium thick coconut milk
- 1/2 cup thick coconut milk
- 1/4 tsp Mustard seeds
- 3-4 Fenugreek seeds
- 4-5 Small onion / Pearl Onion (sliced)
- Curry leaves
- Salt
- Oil (I used coconut oil)
Instructions
- Mix all masala powders (chilli, coriander, turmeric and garam masala) with 2-3 tbsp water and make a thick paste.
- Heat oil in a deep and wide pan. Add sliced onion, when it browns, add crushed ginger & garlic and green chilli. Cook for 2-3 mins. Add masala paste. Mix well. Add 1-2 tbsp hot water to incorporate the masala with the onion mixture. Cook till oil starts appearing 2-4 mins.
- Add sliced mango & salt. Add 1-2 tbsp hot water and mix well. Add medium thick coconut milk and bring to boil. Reduce flame to lowest and cook for 8-10 mins, till the gravy is reduced and mango is tender.
- Add paneer pieces and mix well. Add thick coconut milk and mix. Cover and cook for 4-5 mins.
- Heat oil in a small pan. Add mustard and fenugreek seeds. Once it crackles add sliced small onion & curry leaves. Fry till the onion becomes golden brown and switch off the flame. Add this to the paneer curry. Let the curry rest for 20-25 mins, for the flavour to settle in.
Notes
You can use fresh or frozen paneer for this dish. I used frozen paneer. If using frozen paneer, thaw it as per package instructions and follow the recipe.
Tried this recipe?Let us know how it was!