Mango Paneer Curry

Mango Paneer curry is a silky,  smooth, velvety  curry filled with flavors of sweet mango and crisp veggies alongside soft Paneer. This would make a great vegan option with a simple swap of Tofu for Paneer.

This dish is a perfect way to bid adieu to summer and king of fruits and welcome fall and fall colors all in one. Mango and Paneer pair well in this dish with a hint of coconut and spice. Back in Indian, summers holidays were all about visiting cousins and enjoying variety of food, lots and lots of food.

Summer was incomplete without a basket full of fruits like Palm fruits, Mangoes, Pineapples, Guava and Jackfruits and of course 1-2 coconut water. How we used to spend most of out time outdoors playing the whole day, climbing trees, reading books.and hopping friends houses….. brings back tons of memories.

Back then I would gobble up ripe mangoes in no time and never sopped to think of anything else, but as I started trying new cuisines I got introduced to mango in different forms – in salads, gravy and what not.  This dish is inspired by the likes of mango chicken, Thai mango curry. I wanted to try a vegetarian version of it with paneer and Indian spices.

So here is the recipe I served over the weekend for some friends  over an impromptu dinner and was a super hit.

Mango Paneer Curry

• Servings: 5
• Time: 30 mins
• Difficulty: Easy
• Print

Ingredients:

2 medium Mango Pureed
3 cups of Panner
1 cup capsicum ( red , yellow and green) – optional
1 cup coconut mil
1 medium onion chopped
2 tsp turmeric powder

1 tbs garam masala
2 tsp chilli powder
1 tsp dry mango powder
1 -2 tsp cumin powder
salt to taste
ginger garlic paste

For tempering

Oil
Funnel seeds
4 Cloves
1 Bay leaf
3 Cardamom
1 small cinnamon

Method:

1. In a pan add some oil and add in all the dry spices once the oil heats up in the above mentioned order.
2. When the spices starts to release aroma, add in the chopped onions and turmeric and let the onion saute well.
3. Once the onions are caramelized add in the ginger garlic paste and let it cook till the raw smell is gone.
4. Now add in the mango pure to the pan followed by the dry masala powders.
5. Let the mixture cook well for about 3-4 mins. Adjust consistency by adding little water as needed.
6. Once the mango pure is cooked add in the paneer cubes and simmer it in the gravy for about 5 to 10 mins
7. Now add in the thick coconut milk and capsicum to the dish and let it bubble for 3-4 mins (do not over cook it at this point)
8. Turn off the heat  and garnish it with coriander leaves.
9. Sweet and tangy Mango paneer is ready. Pair it with rice Naan or roti.
   

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