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!
Log this recipe in SnapCalorie
Recipe Information
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
- to taste Salt
- 2 tablespoons Oil or ghee
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Sugar (optional, based on mango sweetness)
Instructions
Peel and chop the mangoes. Blend the mango pulp to make a smooth puree. Set aside.
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.
Soak the cashews in warm water for 10 minutes, then blend them into a smooth paste using a little water.
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.
Add turmeric powder, coriander powder, and red chili powder to the pan. Stir well to combine the spices.
Pour in the mango puree and cook for 3-4 minutes over low heat. Stir occasionally to avoid sticking.
Add the cashew paste, coconut milk, and a pinch of salt. Mix well and let it simmer for another 3 minutes.
Carefully add the paneer cubes to the pan and gently stir to coat them in the sauce. Simmer for 5 minutes.
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.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 115.1 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2019 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
