My 1000th Recipe Mango Paneer
Celebrate a culinary milestone with "My 1000th Recipe Mango Paneer," a vibrant fusion of creamy paneer and the tropical sweetness of ripe mangoes. This unique recipe combines rich coconut milk, fresh cream, and a delicate cashew paste to create a luxuriously velvety sauce infused with a fragrant blend of Indian spices like turmeric, coriander, and red chili powder. The tangy-sweet mango puree perfectly balances the warm spices, while the paneer cubes soak up all the luscious flavors. Quick to prepare in just 35 minutes, this dish is ideal for a special occasion or an indulgent weeknight treat. Serve this vivid masterpiece garnished with fresh coriander alongside soft naan or basmati rice, and savor the irresistible harmony of creamy, tangy, and spicy flavors. Perfect for mango lovers, paneer aficionados, and anyone seeking an unforgettable vegetarian delight!
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Ingredients
- 250 grams Paneer (Indian cottage cheese)
- 2 large Ripe mangoes
- 200 ml Coconut milk
- 50 ml Fresh cream
- 10 pieces Cashews
- 1 teaspoon Ginger garlic paste
- 1 small Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0 to taste Salt
- 2 tablespoons Oil or ghee
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Sugar (optional, based on mango sweetness)
Directions
Step 1
Peel and chop the mangoes. Blend the mango pulp to make a smooth puree. Set aside.
Step 2
Cut the paneer into bite-sized cubes. Optional: lightly fry the paneer in a teaspoon of oil or ghee until golden on the edges for added flavor.
Step 3
Soak the cashews in warm water for 10 minutes, then blend them into a smooth paste using a little water.
Step 4
Heat 2 tablespoons of oil or ghee in a pan over medium heat. Add the ginger garlic paste and finely chopped green chili. Sauté for 1-2 minutes until fragrant.
Step 5
Add turmeric powder, coriander powder, and red chili powder to the pan. Stir well to combine the spices.
Step 6
Pour in the mango puree and cook for 3-4 minutes over low heat. Stir occasionally to avoid sticking.
Step 7
Add the cashew paste, coconut milk, and a pinch of salt. Mix well and let it simmer for another 3 minutes.
Step 8
Carefully add the paneer cubes to the pan and gently stir to coat them in the sauce. Simmer for 5 minutes.
Step 9
Add the fresh cream and adjust the seasoning with salt and sugar (if needed). Cook for an additional 1-2 minutes, then turn off the heat.
Step 10
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
| Serving size | (1248.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1624.7 |
| Total Fat 101.9g | 0% |
| Saturated Fat 48.1g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 172.5mg | 0% |
| Sodium 2484.9mg | 0% |
| Total Carbohydrate 141.3g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 115.1g | |
| Protein 56.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 679.0mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 2018.6mg | 0% |
Source of Calories