Paneer Raw Mango Curry Recipe
The delightful Paneer Raw Mango Curry is a quintessential North Indian dish that beautifully balances the creamy richness of paneer (cottage cheese) with the tangy, vibrant flavor of raw mango. This curry not only makes for a fulfilling meal but also serves as a perfect option for a light weekday lunch when paired with soft phulkas. Let’s explore this delightful recipe that can transport your taste buds to the heart of Indian cuisine!
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams (cut into cubes) |
| Raw Mango | 1 (peeled) |
| Pearl Onions (Sambar Onions) | 10 (finely chopped) |
| Drumstick | 1 (cut into 2-inch pieces) |
| Sunflower Oil | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Coconut Milk | 1/4 cup |
| Garlic | 5 cloves |
| Green Chillies | 2 |
| Ginger | 1 inch |
| Fresh Coconut | 1/3 cup (grated) |
| Coconut Oil or Any Other Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Dry Red Chillies | 2 |
| Onion | 1 (julienned) |
| Curry Leaves | 5 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | 15 grams |
| Fat | 25 grams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 4 grams |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Instructions
-
Make the Spice Paste: Begin by grinding the garlic cloves, green chillies, ginger, and fresh grated coconut in a mixer to form a smooth paste. Add a little water if needed to help achieve a smooth consistency. Once ready, transfer the paste to a bowl and set aside for later use.
-
-
Sauté the Onions: Heat sunflower oil in a saucepan over medium heat. Add the finely chopped pearl onions and sauté for a few minutes until they turn light brown and soften.
-
Add Drumsticks and Spices: Next, add the cut drumstick pieces to the pan along with turmeric powder, coriander powder, and red chilli powder. Stir well to combine all the ingredients and sauté for a few more minutes to allow the spices to release their flavors.
-
Incorporate the Paste: Add the previously prepared coconut and spice paste to the saucepan, along with a splash of water to help combine the mixture. Stir well and continue to sauté for a few minutes until the masala is thoroughly mixed and aromatic.
-
Add Mango and Coconut Milk: Now, add the raw mango cubes, coconut milk, and salt to taste. If necessary, add a little more water to adjust the consistency of the curry to your liking. Lower the heat and let the curry simmer gently until the mangoes are soft and cooked through.
-
Introduce Paneer: Once the curry has thickened to your desired consistency, gently fold in the paneer cubes. Stir carefully to ensure the paneer is well coated with the curry sauce. Turn off the heat.
-
Prepare the Tempering: In a separate small pan, heat a teaspoon of coconut oil (or any oil of your choice) for tempering. Add the mustard seeds and let them splutter. After a few moments, add the dry red chillies and fry for a few seconds until aromatic. Then, add the julienned onion and curry leaves, frying until the onions turn golden brown.
-
Combine and Serve: Turn off the heat for the tempering and pour this aromatic mixture over the Paneer Raw Mango Curry. Gently stir to combine everything beautifully.
-
Enjoy: Serve your Paneer Raw Mango Curry warm with soft phulkas, enjoying the delightful blend of flavors and textures that come together in this beautiful dish.
This Paneer Raw Mango Curry encapsulates the essence of North Indian cooking, making it a deliciously nutritious option for any meal. Its high protein content from the paneer, combined with the tropical tang of raw mango, creates a comforting and wholesome dish that everyone will love. Enjoy this vibrant curry as part of your culinary journey, and make sure to share it with friends and family for a delightful dining experience!
