Mix all masala powders (chilli, coriander, turmeric and garam masala) with 2-3 tbsp water and make a thick paste.
Heat oil in a deep and wide pan. Add sliced onion, when it browns, add crushed ginger & garlic and green chilli. Cook for 2-3 mins. Add masala paste. Mix well. Add 1-2 tbsp hot water to incorporate the masala with the onion mixture. Cook till oil starts appearing 2-4 mins.
Add sliced mango & salt. Add 1-2 tbsp hot water and mix well. Add medium thick coconut milk and bring to boil. Reduce flame to lowest and cook for 8-10 mins, till the gravy is reduced and mango is tender.
Add paneer pieces and mix well. Add thick coconut milk and mix. Cover and cook for 4-5 mins.
Heat oil in a small pan. Add mustard and fenugreek seeds. Once it crackles add sliced small onion & curry leaves. Fry till the onion becomes golden brown and switch off the flame. Add this to the paneer curry. Let the curry rest for 20-25 mins, for the flavour to settle in.
You can use fresh or frozen paneer for this dish. I used frozen paneer. If using frozen paneer, thaw it as per package instructions and follow the recipe.
This Paneer Mango Curry was printed from https://mariasmenu.com/vegetarian/paneer-mango-curry.
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