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PANEER MANGO CURRY

Jul-12-2018
Dr. Faraah Khan
5 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT PANEER MANGO CURRY RECIPE

A finger licking paneer gravy dish made using fresh ripe mango pulp & coconut milk as gravy base. Spicy, tangy & pungent. This is the best way to bid adieu to the mango season & welcome the rains

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Boiling
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 250 grams fresh paneer
  2. 1 cup fresh mango pulp
  3. Half cup coconut milk
  4. 1 Medium sized onion finely chopped
  5. 1 small capsicum cut in cubes
  6. 1 tablespoon ginger garlic paste
  7. 2 Green chillies finely chopped
  8. 1 teaspoon red chilli powder
  9. 1/4 teaspoon turmeric powder
  10. 1 teaspoon coriander powder
  11. 1 teaspoon roasted cumin powder
  12. 1/4 teaspoon garam masala
  13. 2 tbsp oil or ghee
  14. half teaspoon Shahi jeera
  15. 1/4 teaspoon mustard seeds
  16. 8 to 10 curry leaves
  17. salt as per taste

Instructions

  1. Cut the Paneer in 1 inch cubes & place them in a bowl. Add capsicum cubes.
  2. To this add salt, red chilli powder, turmeric powder and coriander powder.
  3. mix well and set aside for 5 minutes
  4. Heat 2 tablespoons ghee in a pan
  5. Add mustard seeds and allow them to travel
  6. Next add shahi jeera and. Saute for 20 seconds curry leaves.
  7. Add the chopped onions and green chillies. Saute till the onion turns pink.
  8. Then add the ginger garlic paste and cook until the raw smell is gone.
  9. Now add the Paneer & Capsicum cubes & roasted cumin powder. Saute for 3 minutes.
  10. Next goes in the mango pulp, coconut milk & garam masala.
  11. bring this to a boil, then lower the flame & simmer for 3 minutes.
  12. Our Paneer Mango curry is ready. Serve hot with naan & steamed rice.

Reviews (1)  

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Maithili Iyer
Jul-13-2018
Maithili Iyer   Jul-13-2018

Wowww....Yummyyy...

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