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
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
1 Bay leaf
1 small cinnamon
- In a pan add some oil and add in all the dry spices once the oil heats up in the above mentioned order.
- When the spices starts to release aroma, add in the chopped onions and turmeric and let the onion saute well.
- Once the onions are caramelized add in the ginger garlic paste and let it cook till the raw smell is gone.
- Now add in the mango pure to the pan followed by the dry masala powders.
- Let the mixture cook well for about 3-4 mins. Adjust consistency by adding little water as needed.
- Once the mango pure is cooked add in the paneer cubes and simmer it in the gravy for about 5 to 10 mins
- 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)
- Turn off the heat and garnish it with coriander leaves.
- Sweet and tangy Mango paneer is ready. Pair it with rice Naan or roti.
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