Paneer Mango Coconut Curry

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    600

Indians take their mangoes very seriously. In a country where there are over 100 different varieties of mangoes, people take pride in the regionality and seasonality of each particular fruit. Whether it is used raw, ripe or sun-dried and powder, mangoes add a depth of flavor to dishes. The slightly tart and sweet pulp balances out spicy  and creamy curries like this coconut milk based one. The result is a decadent tasting dish that pleases the whole palate.

Kitchen Tools

  • Large Pot or Pan
  • Small Pot
  • Oil
  • Salt

Ingredients

  • 8 oz paneer
  • 1 tablespoon ginger-garlic paste
  • ½ cup mango puree
  • 1 cup coconut milk
  • 1 teaspoon mustard seeds
  • 5-6 curry leaves
  • 2 dried red chilis
  • 1 tablespoon madras curry powder
  • 1 pinch asafoetida
  • .25 oz Cilantro
  • ⅓ cup Basmati rice

Instructions

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1.

Start making rice according to instructions. Cut the paneer into 1-inch cubes.

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2.

In a large pan or pot over medium-high heat, add 1 tablespoon of oil, the mustard seeds, and the split red chilies.

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3.

Toast for a minute until the mustard seeds begin to pop and add in curry leaves, asafoetida and ginger-garlic paste. Be careful, it will sputter! Cook for a minute till ginger-garlic paste starts to brown.

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4.

Add the madras curry powder and toast for 1 minute before stirring in the mango puree. Cook for 3-4 minutes until puree thickens slightly.

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5.

Stir in the coconut milk and ¼ cup water. Bring to a simmer and reduce heat to low. Simmer sauce for 6-8 minutes before stirring in the paneer. Continue to simmer for an additional 5 minutes.

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6.

Remove curry from heat and garnish with washed cilantro leaves. Serve Paneer in Mango Coconut Curry with hot basmati rice.

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