Tangy & Creamy Mango Paneer Masala (Aam Paneer)
45 minutes
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About Tangy & Creamy Mango Paneer Masala (Aam Paneer)
Craving an explosion of Indian flavors? Dive into the vibrant world of Tangy & Creamy Mango Paneer Masala (Aam Paneer), a dish that will tantalize your taste buds.Imagine tender paneer cheese melting in your mouth, enveloped in a rich and creamy mango-infused gravy. This unique curry delivers a delightful dance of sweet, tangy, and savory notes.Pair it with warm tandoori roti or naan for a truly unforgettable Indian culinary experience. A must-try for any adventurous foodie!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Masala Paste
- 2 tsp Chili Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 2-3 Tbsp Water
For the Mango Paneer Masala
- Oil as needed
- 2 Onions medium, sliced
- 2 tsp Ginger crushed
- 2 tsp Garlic crushed
- 2 Chillies green, slit lengthwise
- 1 Mango cubed, small
- Salt to taste
- 1/2 cup Coconut Milk thick
- 200 gm Cottage Cheese cubed
For the Tempering (Tarka)
- Oil as needed
- 1/4 tsp Mustard Seeds
- 4 Fenugreek Leaves dried
- 5 Onions sliced, small
- 1/4 Bell Peppers capsicum, cubed
- Curry Leaves as needed
Instructions
- In a small bowl, combine the chili powder, coriander powder, turmeric powder, and garam masala. Add 2-3 tablespoons of water and mix into a thick paste. Set aside.
- Heat oil in a deep, wide pan over medium heat. Add the sliced onions and sauté until translucent and lightly browned. Add the crushed ginger, garlic, and green chilies. Sauté for 2-3 minutes until fragrant.
- Add the cubed mango and salt to the pan. Pour in 1-2 tablespoons of hot water and mix well. This helps create a light sauce for the mango to simmer in. Add the thick coconut milk and bring the mixture to a gentle boil.
- Lower the heat to low, cover the pan, and simmer for 8-10 minutes, or until the gravy has thickened slightly and the mango is tender.
- Add the prepared masala paste to the pan. Mix well, ensuring it's evenly distributed. Add another 1-2 tablespoons of hot water if needed to prevent the masala from sticking and to help it blend with the other ingredients. Cook for 2-4 minutes, or until the oil begins to separate from the gravy, indicating the spices are cooked.
- Gently add the paneer cubes to the pan and mix carefully to coat them in the gravy. Add the remaining coconut milk and stir gently. Cover the pan and cook for 4-5 minutes, allowing the paneer to absorb the flavors of the sauce. Do not overcook, as this can make the paneer tough.
- While the paneer simmers, prepare the tempering. Heat a small amount of oil in a separate pan over medium heat. Add the mustard seeds and fenugreek leaves. Once the mustard seeds begin to pop and the fenugreek leaves darken slightly, add the sliced small onions, bell pepper (capsicum), and curry leaves. Sauté until the onions turn golden brown and the vegetables soften slightly. This tempering adds another layer of flavor and aroma to the dish.
- Pour the tempering over the paneer curry and mix gently. Serve hot with tandoori roti or naan.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can often be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 332kcalCarbohydrates: 32gProtein: 11gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 118mgPotassium: 504mgFiber: 6gSugar: 16gVitamin A: 1094IUVitamin C: 46mgCalcium: 312mgIron: 2mg
Rekha Joseph
Articles: 32
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Looks Yum! Thank you for sharing 🙂