Mango Curry Recipe: A Sweet and Spicy Indian Delight
If you’re craving a flavorful and tangy dish that balances the sweetness of ripe mangoes with a medley of aromatic spices, then this Mango Curry (आम की सब्ज़ी) is the perfect recipe for you. Bursting with flavors from cumin, mustard, fennel, and a touch of tamarind, this dish offers a unique and refreshing taste that pairs beautifully with roti and rice for a wholesome lunch. Whether you are new to Indian cuisine or a seasoned cook, this recipe will guide you step by step to make a delectable mango curry that will impress your family and friends.
Ingredients for Mango Curry
| Ingredient | Quantity | Description |
|---|---|---|
| Mangoes (ripe) | 3 | Peeled and cut into pieces |
| Cumin seeds | 1 teaspoon | Adds a warm, earthy flavor |
| Mustard seeds | 1 teaspoon | Pungent and aromatic, pairs well with cumin |
| Fenugreek seeds | 1 teaspoon | Slightly bitter, balances sweetness |
| Fennel seeds | 1 teaspoon | Sweet, with a licorice-like aroma |
| Oil | 1 tablespoon | For tempering the spices |
| Dry red chillies | 3 | Adds a mild heat and smokiness |
| Asafetida (Hing) | A pinch | Adds a savory, onion-like flavor |
| Turmeric powder | 1 teaspoon | Earthy and warm color |
| Red chili powder | 1 teaspoon | For additional heat and color |
| Coriander powder | 1 teaspoon | Adds citrusy undertones |
| Garam masala powder | 1 teaspoon | A fragrant spice blend |
| Salt | To taste | Enhances overall flavor |
| Tamarind paste | 1 tablespoon | Adds a tangy depth to the curry |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~28g |
| Protein | ~2g |
| Fat | ~3g |
| Fiber | ~3g |
| Sodium | ~210mg |
| Sugars | ~12g |
(Nutritional values are estimates and may vary based on ingredient quality and specific measurements used.)
Preparation Time: 20 Minutes
Cooking Time: 35 Minutes
Total Time: 55 Minutes
Servings: 6
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Step-by-Step Instructions for Mango Curry
-
Prepare the Mangoes
Start by peeling the mangoes with your hands to retain their rough texture. Once peeled, cut the mangoes into medium-sized pieces. The rough texture of the mango pieces will help them absorb the spices and flavors during cooking. -
Heat Oil and Temper Spices
In a wide, heavy-bottomed pan or kadhai, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the cumin seeds, mustard seeds, fenugreek seeds, and fennel seeds. Let these spices sizzle for about 10 seconds. The aroma will be a tantalizing blend of earthiness and sweetness. -
Add Dry Red Chillies and Asafetida
After the seeds have cracked and released their fragrance, add 3 dry red chillies and a pinch of asafetida (hing). Let them cook for another 10 seconds to bring out their flavors. The dry red chillies will lend a smoky flavor to the curry. -
Incorporate Ground Spices
Now, add the turmeric powder, red chili powder, coriander powder, and garam masala powder to the pan. Stir well and let the spices cook for another 2 minutes, allowing their flavors to meld together. This will form the aromatic base for the curry. -
Add Mangoes and Cook
Add the peeled and chopped mangoes to the pan, stirring gently to coat the pieces in the spice mix. Let them cook for another 2 minutes, giving the mangoes a chance to soften slightly and absorb the flavors. -
Simmer the Curry
Pour 2 cups of water into the pan and mix everything together. Bring the mixture to a simmer and reduce the heat to low. Cover the pan and cook the curry for 20 minutes, allowing the mangoes to become tender and the flavors to blend beautifully. Stir occasionally to prevent sticking and ensure even cooking. -
Add Tamarind Paste
Once the mangoes are cooked through and the curry has thickened to your liking, turn off the heat and stir in the 1 tablespoon of tamarind paste. This adds a tangy twist that complements the sweetness of the mangoes and spices. -
Serve Hot
Serve the mango curry hot with freshly made Gujarati kadhi, roti, or steamed rice. This dish is perfect for a light and flavorful lunch, offering a delightful mix of tangy, sweet, and spicy elements.
Tips and Variations:
- Adjusting Spice Levels: If you prefer a milder curry, reduce the amount of red chili powder and dry red chillies. You can also add a teaspoon of sugar to balance out the heat if you prefer a sweeter curry.
- Tamarind Paste Substitute: If tamarind paste is unavailable, you can use fresh lemon juice or lime juice to achieve a similar tangy flavor.
- Serving Suggestions: This curry pairs beautifully with a variety of Indian breads like naan or paratha. It also complements steamed basmati rice or even jeera rice for a complete meal.
Why You’ll Love Mango Curry
Mango curry, or आम की सब्ज़ी, is a must-try recipe for anyone who enjoys Indian flavors with a bit of a twist. The combination of ripe mangoes, traditional spices, and the tang of tamarind creates a dish that’s as versatile as it is delicious. Whether you’re serving it for lunch or a festive occasion, this curry will be sure to impress. It’s easy to make, vegetarian, and captures the essence of Indian summer in every bite.
