Paneer Raw Mango Curry Recipe
Paneer Raw Mango Curry Recipe is a twist to the traditional north indian paneer recipe, but with the addition of raw mangoes, It gives the curry a tangy taste and goes well along with a Garlic Naan Or Pudina Tawa Paratha.
Paneer Raw Mango Curry is a delicious sweet and spicy light paneer curry flavored with tangy raw mango. This curry perfectly blends with any lunch menu and compliments well with other side dishes. When raw mango in season this is a great recipe to try.
Paneer and Raw Mango Curry add a variety to the daily menu or it can be served as one of the dishes in the summer thali menu.
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If you like this Paneer Raw Mango Curry Recipe, you can also try other Paneer recipes such as
10 M
30 M
40 M
2 Servings
Ingredients
- 200 grams Paneer (Homemade Cottage Cheese) , cut into cubes
- 1 Mango (Raw) , peeled, stoned and cubed
- 10 Pearl onions (Sambar Onions) , finely chopped
- 1 Drumstick , cut into 2 inch pieces
- 1 teaspoon Oil
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- Salt , to taste
- 1/4 cup Coconut milk Ingredients to be ground into paste
- 5 cloves Garlic
- 2 Green Chillies
- 1 inch Ginger
- 1/3 cup Fresh coconut Ingredients for the tempering
- 1 teaspoon Coconut Oil , or any other oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Dry Red Chillies
- 1 Onion , julienned
- 5 Curry leaves
How to make Paneer Raw Mango Curry Recipe
To begin making the Paneer Raw Mango Curry Recipe, in a mixer grind garlic cloves, green chillies, ginger and fresh grated coconut to smooth paste using little water. Transfer to a bowl and set aside until required.
Next heat oil in a saucepan over medium heat. Add baby (madras) onions and saute for few minutes till onion turns light brown in color and is softened. Add the drumstick along with turmeric powder, coriander and chilli powder, stir to combine and saute for few more minutes.
Now add paste made earlier along with little water. Stir to combine and saute the mixture for few minutes till the masala is well combined.
Add the raw mango cubes along with coconut milk, salt and little more water to adjust the consistency of the curry. Turn the heat to low and let curry simmer till mangoes are soft and cooked.
Once mango curry thickens add the paneer cubes. Stir to combine the Paneer Raw Mango Curry and turn off the heat.
For tempering the curry, heat oil in a tadka pan add mustard seeds and allow them to splutter. Next add red chillies and fry for few seconds. Add the onions and curry leaves.
Fry until onion turns golden brown. Turn off the heat. Pour the tempering over the Paneer Raw Mango Curry and stir to combine.
Serve Paneer Raw Mango Curry with Phulkas for the light weekday lunch.
