Name: Mango Paneer recipe by Sanchari Jayanta at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 250 gms paneer (cottage cheese); 3 tbsp grated coconut; 1 tsp Grated Ginger; 1 medium size bayleaf; 1 Stick Cinnamon; 2 whole red chillies; 1 tsp of mustard seed; 3 tbsp oil; 1 tsp cumin seed powder; 1 tbsp sugar; Salt to taste; Water; 2 green chillies for garnishing

ABOUT Mango Paneer RECIPE

Paneer is a fresh cheese and very famous across the globe to prepare a lot of great delicacies. Paneer is rich in carbohydrates, vitamin and protein and helps to create some great mouth-watering dishes. On the other hand, Mango is a tropical fruit, popularly known as ‘King of Fruits’, mainly available during summer season, and favourite among people from all the age groups. Mangoes are widely used in different cuisines and desserts. Mango has also various types of vitamins and minerals, and makes it a very healthy fruit as well. In this preparation, we are going to use ripe mangoes and paneer together to create a mildly sweet side dish that can be taken with Butter Naan, Paratha or Peas Pulao or Jeera Rice.

Ingredients Serving: 2

250 gms paneer (cottage cheese)
3 tbsp grated coconut
1 tsp Grated Ginger
1 medium size bayleaf
1 Stick Cinnamon
2 whole red chillies
1 tsp of mustard seed
3 tbsp oil
1 tsp cumin seed powder
1 tbsp sugar
Salt to taste
Water
2 green chillies for garnishing

Instructions

Cut the paneer in 10 to 12 large or medium pieces.
Take the mango, press from evenly from all the sides till it turns soft uniformly.
Remove the eye of the mango and squeeze it very well so as to collect the pulp in a deep bowl.
Combine the mango pulp and curd in a blender and blend till smooth.
Heat 1 tbsp of oil in a pan, add the paneer pieces and sprinkle a pinch of salt over it.
Saute the paneer for 2 minutes on a medium flame till the outer crust starts to change color. Remove from the pan and keep aside.
In the same pan heat the remaining oil, add bay leaf, cinnamon and whole red chilies, stir for 30 seconds.
Add the mustard seeds. When the seeds crackle add grated ginger and stir for another 1 minute on a medium flame.
Add the grated coconut, mix well and stir for another 2 minutes, or till the grated coconut started to change the color to brown.
Add the Paneer and mix well.
Add 1/2 cup of water and cover with a lid and let it cook for 3 to 4 minutes.
Remove the lid, add the mango pulp and curd, mix well.
Add cumin seeds powder and cook for another minute on a low flame.
Finally, add sugar and salt. Cook for another 3 minutes. If required, add some water. The gravy should be thick and the color should be golden yellow.
Take the green chillies and slit them vertically. Serve garnished with green chilies.

Similar Recipes