Paneer and mango are a match-made in heaven combo. I also tried the mango paneer tikka recipe a few years ago and posted it in Jeyashri’s kitchen. I always want to try a North Indian gravy with mango and paneer combo. I tried this in my kitchen a few days ago, and it was a super hit at home. The flavors complimented each other and tasted amazing with roti and jeera rice. I made a basic paneer curry recipe but you can make the same as how you make Paneer butter masala. Initially, I thought, the mango might give a sweet taste to the gravy but it tasted so yummy and we didn’t feel any abnormal sweetness of the mango in the gravy. Also check out my fusion mango recipes, Mango Dry fruits milkshake, Mango hummus, Mango masala poha, Mango paal kozhukattai, Mango pradaman
In a pan add 1 tbsp oil and add finely chopped onions. Cook till translucent and add little salt.
Now add 2 tsp ginger garlic paste Cook till the raw smell goes off.
Add the tomato puree. I pureed one big tomato. Mix well and cook for a minute.
Now add 2 tsp red chili powder. Adjust as per your taste, since we are adding mango puree this quantity will be perfect. Now add ½ tsp cumin powder, 1 tsp coriander powder and salt. Mix well and cook for a minute.
Now add 1 cup of fresh mango pulp. Do not use store-bought mango puree as it has sugar in it. Mix it nicely and add ¼ cup of water.
Cover and cook for 5 minutes. Stir in between.
Now add 1.5 cups of paneer cubes. Add ½ cup of water to the pan Cover and cook for 5 minutes.
Open and mix it well If needed add 1 tsp of garam masala and cook for a minute. Now Switch off the flame.
Garnish with coriander leaves Mango paneer curry is ready.
Mango paneer curry pairs well with naan, jeera rice, pulao, phulkas and chapatis. You can add tofu instead of paneer Paneer can be replaced by boiled chickpeas too. Finally, add 2-3 tbsp of fresh cream to Mango paneer curry.
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