Paneer Raw Mango Curry
Description:
Paneer Raw Mango Curry is a delicious combination of sweet, spicy, and tangy flavors. The tang of raw mango complements the soft paneer, creating a light yet flavorful curry that pairs wonderfully with any lunch spread. A perfect dish to try when raw mangoes are in season, it goes well with a variety of side dishes.
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients:
Main Ingredients:
- 200 grams Paneer (Homemade Cottage Cheese), cut into cubes
- 1 Raw Mango, 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
To Grind into Paste:
- 5 cloves Garlic
- 2 Green Chillies
- 1 inch Ginger
- 1/3 cup Fresh Coconut
For 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
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
-
Grind the Paste:
In a mixer, grind garlic cloves, green chillies, ginger, and fresh grated coconut into a smooth paste, adding a little water as needed. Set aside. -
Prepare the Curry Base:
Heat oil in a saucepan over medium heat. Add the finely chopped pearl onions and sauté until they turn light brown and soften. Add the drumstick along with turmeric powder, coriander powder, and red chilli powder. Stir well and sauté for a few more minutes. -
Combine the Paste:
Add the ground paste to the saucepan, along with a little water. Stir to combine and cook for a few minutes until the masala is well-blended. -
Add Mango and Coconut Milk:
Stir in the raw mango cubes and coconut milk. Add salt and a bit more water to adjust the curry’s consistency. Reduce the heat and let the curry simmer until the mangoes are soft and cooked through. -
Add Paneer:
Once the curry has thickened, add the paneer cubes and gently stir to combine. Turn off the heat. -
Prepare the Tempering:
In a small pan, heat coconut oil (or your preferred oil). Add mustard seeds and allow them to splutter. Then, add dry red chillies, and fry for a few seconds. Add the julienned onions and curry leaves, frying until the onions turn golden brown. Remove from heat. -
Final Steps:
Pour the tempering over the curry and stir well.
Serving Suggestion:
Serve the flavorful Paneer Raw Mango Curry with phulkas or any bread of your choice for a light yet satisfying lunch.
Enjoy this vibrant, tangy curry as a perfect addition to your weeknight meals!
