Mango Paneer Curry Recipe – Authentic Coconut Milk & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Mango Paneer Curry Recipe – Authentic Coconut Milk & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little different, a little special. This Mango Paneer Curry is that curry. It’s a beautiful blend of sweet, tangy, and spicy, all wrapped up in a creamy coconut milk sauce. I first made this a few years ago, trying to recreate a dish I’d tasted on a trip to Kerala, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the flavour? Oh, the flavour is just incredible.

Why You’ll Love This Recipe

This isn’t your average paneer curry. The star of the show is the raw mango, which adds a lovely tartness that balances the richness of the coconut milk and the warmth of the spices. It’s a truly unique and satisfying dish that’s perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to experience the diverse flavours of South Indian cuisine!

Ingredients

Here’s what you’ll need to create this delicious Mango Paneer Curry:

• 200 gms Paneer, cubed
• 1 small Raw mango (pacha manga), peeled and sliced
• 2 medium Onion, finely sliced
• 2 tsp Crushed ginger & garlic
• 2 Green chilli, slit
• 2 tsp Chilli powder
• 2 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Garam masala
• 1.25 cups Medium thick coconut milk
• 0.5 cup Thick coconut milk
• 0.25 tsp Mustard seeds
• 3-4 Fenugreek seeds
• 4-5 Small onion / Pearl Onion
• Curry leaves
• Salt, to taste
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! This recipe really shines when you get the details right.

• Raw Mango (Pacha Manga): This is key! It needs to be unripe and firm. It provides that signature tangy flavour. If you can’t find it, I’ll share substitution ideas in the FAQs.
• Coconut Milk: We’re using both medium-thick and thick coconut milk. The medium-thick forms the base of the curry, while the thick coconut milk adds extra richness and creaminess at the end. Don’t skimp on the coconut milk – it really makes the dish!
• Spice Blend: I prefer to make my own spice paste for the freshest flavour. But, if you’re short on time, you can use a good quality store-bought curry powder (see FAQs for more).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. In a small bowl, mix together the chilli powder, coriander powder, turmeric powder, and garam masala with 2-3 tablespoons of water to form a thick, smooth paste. Set this aside.
2. Now, heat a generous amount of oil in a pan over medium heat. Add the sliced onions and sauté until they turn golden brown and beautifully softened. This usually takes about 5-7 minutes.
3. Add the crushed ginger-garlic and slit green chillies to the pan. Cook for another 2-3 minutes, until fragrant. You’ll know it’s ready when you can really smell the garlic!
4. Add the masala paste to the pan and mix well with the onions. Cook for 3-4 minutes, stirring constantly, until the oil starts to separate from the masala. If it starts to stick, add 1-2 tablespoons of hot water to prevent burning.
5. Add the sliced mango and salt to the pan. Stir well to coat the mango with the masala. Then, pour in the medium-thick coconut milk and bring the curry to a gentle boil.
6. Reduce the heat and simmer for 8-10 minutes, or until the mango has softened. You want it to be tender but still hold its shape.
7. Gently add the paneer cubes to the curry and mix carefully, so they don’t break apart. Pour in the thick coconut milk, cover the pan, and cook for another 4-5 minutes, allowing the paneer to absorb all those lovely flavours.
8. While the curry simmers, let’s make the tempering. In a small pan, heat a little oil and add the mustard seeds. Once they start to splutter, add the fenugreek seeds, pearl onions, and curry leaves. Cook until the pearl onions are golden brown and the curry leaves are crispy.
9. Pour the tempering over the curry. Give it a gentle stir, and then… the hardest part! Let the curry rest for 20-25 minutes before serving. This allows the flavours to meld together beautifully. Trust me, it’s worth the wait!

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Just gently warm it through in the curry.
• Adjust the amount of green chillies to your spice preference.
• For a richer flavour, you can use homemade coconut milk.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: Reduce the amount of chilli powder for a milder curry, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped bird’s eye chilli for a real kick!
• Festival Adaptation: This curry is often made during Onam and Ganesh Chaturthi in South India. It’s considered a festive dish, and the mango symbolizes prosperity and good luck.

Serving Suggestions

Serve this Mango Paneer Curry hot with steamed rice, fluffy appams, or warm rotis. A side of simple raita (yogurt dip) can also be a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What is ‘Pacha Manga’ and can I substitute it?

‘Pacha Manga’ means raw mango in many Indian languages. It’s crucial for the tangy flavour. If you can’t find it, you can use a tart green apple (like Granny Smith) as a substitute, but it won’t be quite the same. You could also add a tablespoon of lemon juice or tamarind paste to the curry for a similar tang.

Can I use store-bought spice blends instead of making the paste?

Absolutely! If you’re short on time, you can use 2-3 tablespoons of a good quality curry powder. Just adjust the amount to your taste.

How do I achieve the perfect consistency for the curry?

The consistency should be medium-thick. If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What type of paneer works best for this recipe?

I prefer to use fresh, soft paneer. It holds its shape well and absorbs the flavours beautifully. You can find it at most Indian grocery stores.

How can I adjust the sweetness of the curry?

The sweetness comes from the mango. If your mango isn’t very sweet, you can add a teaspoon of sugar or jaggery to balance the flavours.

Can this curry be made ahead of time?

Yes! In fact, it tastes even better the next day. Make the curry and let it sit overnight in the refrigerator. The flavours will meld together beautifully. Just remember to add the tempering right before serving.

Enjoy! I hope you love this Mango Paneer Curry as much as my family does. Let me know in the comments how it turns out for you!