Paneer, Cashew & Mango Curry
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A fruity, nutty, creamy curry with paneer, cashews, and ripe mango. This summertime dish is easily doubled to serve four.
Ingredients
- 2 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 1 red onion roughly chopped
- fresh ginger peeled and finely chopped
- 2 garlic cloves finely chopped or crushed
- 1 green chilli finely chopped
- 2 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tsp salt
- 1 tsp sugar
- paneer chopped into small chunks
- 0.5 large mango flesh diced into 1cm/½in pieces
- cashew nuts
- coconut cream
- water
- lemon juice to taste
- fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 263 mg
- Iron: 4.06 mg
- Magnesium: 87.5 mg
- Phosphorus: 308 mg
- Potassium: 804 mg
- Zinc: 2.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 2 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tsp salt
- 1 tsp sugar
- cashew nuts
- coconut cream
- water
Prepare
- 1 red onion, roughly chopped
- fresh ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped or crushed
- 1 green chilli, finely chopped
- paneer, chopped into small chunks
- 0.5 large mango, flesh diced into 1cm/½in pieces
- lemon juice, to taste
- fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a large non-stick pan with a lid over medium heat. When hot, add the black mustard seeds and let them sizzle for a few seconds, then add the roughly chopped red onion and cook for 5–6 minutes, stirring occasionally, until the onion starts to soften.
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Step 2.
Add the finely chopped ginger, garlic, and green chilli to the pan. Cook for 2–3 minutes, stirring frequently, until fragrant. Then add the garam masala, ground coriander, ground cumin, ground turmeric, chilli powder, salt, and sugar. Stir well to coat the onion mixture.
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Step 3.
Add the paneer chunks to the pan and cook for 3–4 minutes, turning occasionally, until the paneer starts to brown on all sides. Then add the diced mango, cashew nuts, coconut cream, and 100ml water. Stir to combine, cover with the lid, and simmer for 6–8 minutes, or until the paneer is cooked through. If the curry seems too thick, add a splash more water as needed.
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Step 4.
Remove the pan from the heat. Season the curry with lemon juice to taste, then garnish with the roughly chopped fresh coriander. Serve immediately.