Mango Paneer Curry

Some of the fresh ingredients used

It looks odd close-up but it tastes so good!

Yesterday I had the pleasure of cooking for a group of people, as I had company for dinner and so I decided to make this curry. Normally I use chicken but I have been wanting to experiment with paneer (a type of cheese used in Indian cooking) and one of my guests was vegetarian so I went ahead and stopped by this adorable Indian Grocery and picked some up.

While I was there the lady running the store recommended a spice mix for the paneer curry that did not disappoint, it was spicy, a little sweet, and savory all at the same time and worked great paired with the mango and other ingredients. I absolutely love this meal! Have fun making this!

Mango Paneer Curry

14 oz. Paneer (fresh cheese) diced

1 Green Pepper diced fine

1 Red Pepper diced fine

1 Onion diced fine

3 Tomatoes diced fine

2-3 Mangoes diced fine

5 Thai or Serrano Peppers – seeded and finely chopped

1 15oz. can Coconut Milk

1 package (1.76 oz) Paneer Tika Mix (Rasoi Magic Brand is the one I used)*

2-4 tsp. Garam Masala powder

4-5 whole Cardamom

4-5 whole Cloves

Basmati Rice

Heat frying pan to medium high and brown paneer on both sides (you don't have to use oil to brown but I spritzed on the pan). Meanwhile chop up onions, mangoes, tomatoes, bell peppers, and Serrano peppers. Remove paneer from pan and put in onions, bell peppers, and Serrano peppers. Sauté until browned and sticking to bottom of skillet and then put in tomatoes and mangoes. Sauté for a while until tomatoes start to break down (about 10-15 minutes). Meanwhile mix together coconut milk and paneer tika mix and pour into skillet. Add in paneer and cook on low until the flavors are blended together. Serve over Basmati rice. 

This also tastes good with a sweet Riesling wine as an accompaniment.  

*This is what the packaging looks like: http://www.rasoimagic.com/paneer_tikka.html