Mango Paneer


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Paneer is a fresh cheese and very famous across the globe to prepare a lot of great delicacies. Paneer is rich in carbohydrates, vitamin and protein and helps to create some great mouth-watering dishes.
On the other hand, Mango is a tropical fruit, popularly known as ‘King of Fruits’, mainly available during summer season, and favourite among people from all the age groups. Mangoes are widely used in different cuisines and desserts. Mango has also various types of vitamins and minerals, and makes it a very healthy fruit as well.
In this preparation, we are going to use ripe mangoes and paneer together to create a mildly sweet side dish that can be taken with Butter Naan, Paratha or Peas Pulao or Jeera Rice.

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Mango Paneer recipe - How to make Mango Paneer

Preparation Time:    Cooking Time:    Total Time:     Makes 2 serving

250 gms paneer (cottage cheese)
1 (250 grams) big ripe mango
4 tbsp curds (dahi)
3 tbsp grated coconut
1 tsp grated ginger (adrak)
1 medium size bayleaf (tejpatta)
1 stick cinnamon (dalchini)
2 whole red chillies
1 tsp of mustard seed
3 tbsp oil
1 tsp cumin seeds (jeera) powder
1 tbsp sugar
salt to taste
2 slit green chillies for garnishing
  1. Cut the paneer in 10 to 12 large pieces.
  2. Take the mango, press from evenly from all the sides till it turns soft uniformly. Remove the eye of the mango and squeeze it very well so as to collect the pulp in a deep bowl.
  3. Combine the mango pulp and curd in a blender and blend till smooth.
  4. Heat 1 tbsp of oil in a pan, add the paneer pieces and sprinkle a pinch of salt over it.
  5. Sauté the paneer for 2 minutes on a medium flame tillthe outer crust will starts to change colour. Remove from the pan and keep aside.
  6. In the same pan heat the remaining oil, add bay leaf, cinnamon and whole red chillies, stir for 30 seconds.
  7. Add the mustard seeds. When the seds crackle add grated ginger and stir for another 1 minute on a medium flame.
  8. Add the grated coconut, mix well and stir for another 2 minutes, or till the grated coconut started to change the color in brown.
  9. Add the Paneer and mix well.
  10. Add 1 / 2 cup of water and cover with a lid and let it cook for 3 to 4 minutes.
  11. Remove the lid and add the mango pulp and curd, mix well.
  12. Add cumin seeds powder and cook for another minute on a low flame.
  13. Finally, add Sugar and salt and cook for another 3 minutes. If required, add some water. The gravy should be thick and the color should be golden yellow.
  14. Serve garnished with green chillies.

Handy tip:

    Handy tip:
  1. You can use less amount of oil, because a lot of oil will ooze out from Paneer itself.
  2. Use fully ripe mango only, to get the desired effect.
  3. The dish should be mildly sweeter. It should not be spicy and hot. Use more sugar if required, especially if the curd is sour, then you may need to use a bit of salt and sugar to make it perfect.

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This recipe was contributed by sanchari_jayanta on 30 May 2016

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