Badami Methi Mango Paneer

Truly Moreish! Badami Methi Mango Paneer  Indian cottage cheese cubes, fresh fenugreek leaves and sweet mango cooked in an exquisite almond gravy, which is made with almonds, onion and aromatic spices.

This curry is fit for a royal treat, serve it with round and soft Gujarati rotlis, paratha or naan so to not to miss a single drop of the delicious gravy.

Paneer is a saviour when you want to prepare rich Mughlai recipes, it's the best meat replacement for vegetarians when we are in need of nutritious and good protein ingredient.

Most of us either at home or in restaurant indulge in the ever so versatile and all-time favourite Paneer Curries.

Whether there is a small get-together or big occasions such as weddings or parties Paneer Curries are always on top of the list on the feast menu.

Our all-time favourite Palak Paneer, dead easy to prepare and little lighter on the stomach because of the addition of spinach. Shahi Paneer is a truly finger-licking fare.

Veg Paneer Makkhanwala without Onion and Garlic curry gives you a choice to make this recipe on many religious occasions or when there are Jain or Swaminarayan guests on the list and you are restricted to use onion and garlic.

This rich and delicious Paneer Matar Pasanda is sure to win your heart and mind. If you haven't tried any paneer curries yet, I would recommend classic North Indian delicacy Matar Paneer .

Paneer has it's delicate and milky flavours thus it can be used in sweet recipes as well as savoury dishes as flavours of paneer blends so well in both types of dishes.

You can whip up the classic Bengali sweet delicacy Ras Malai or Ras Gulla! Spoilt for choice?

Here is my rich and elegant Paneer Pista Rolls definitely will make you weak at knees :) and my Shahi Mango Paneer Kheer for our Mango Crazy readers.

The Badami Methi Mango Paneer inspired by another hugely popular rich and luscious curry, Badami Paneer.

Now that warmer weather is upon us fresh big methi bunches and mangoes are available in Indian grocery stores, I had to tweak this recipe so experiment went ahead and results were positive.

Slightly bitterness of fenugreek leaves mellowed down by the sweetness of mangoes and creamy almond gravy.

Mango lends their vibrant colour and juicy flavours to this curry. Love mangoes in curry? Have a look my Vegan Tofu, Mango and Coconut Curry.

Badami Methi Mango Paneer

Mains

Indian

Yield: 6-8 SERVINGS

Author: Hayley Dhanecha

Badami Methi Mango Paneer

Badami Methi Mango Paneer Indian cottage cheese cubes, fresh fenugreek leaves and sweet mango cooked in an exquisite almond gravy, which is made with almonds, onion and aromatic spices.

prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

• 250 g paneer cut into cubes
• 150 g methi leaves fresh
• 100g mango cubes - ripe but firm
• 3-4 tbsp. oil or ghee
• salt to taste
• 5-6 tbsp. almonds - soaked and peeled
• 100 ml single cream
• one big finely chopped onion
• 7-8 big fat garlic cloves
• 3-4 green chillies
• 1 tbsp. ginger crushed
• 1 tsp. kasoori Methi
• 1/2 tsp. cardamom Powder
• 1 tbsp. red Chilli Powder
• 1 tsp. turmeric powder
• 2 tbsp. ground cumin and coriander
• 1/2 tsp. garam masala
• Pinch kitchen king masala  Optional
• one big ripe tomato chopped
• 1 tbsp. almond slivers

instructions:

How to cook Badami Methi Mango Paneer

1. Heat 1 tbsp. oil or ghee in a kadai.
2. Add garlic, onion, chillies and ginger, saute for 5-6 minutes.
3. Add chopped tomato and soaked almonds and cook the mixture further for 4-5 minutes.
4. Transfer the mixture to the grinder and make a coarse paste.
5. In a heavy bottom pan or kadai heat oil or ghee and add chopped fresh methi leaves and saute for 3-4 minutes. 
6. Leave it aside.
7. Heat remaining oil or ghee in a Kadai and add almond paste and cook for a couple of minutes.
8. Add cardamom powder, kasoori methi.
9. Mix well, then add all the other remaining masala and cook the gravy on low heat.
10. Meanwhile, apply little oil on the paneer cubes and grill until a little brown on both sides, or use tawa or griddle.
11. You will see fat separating from the almond gravy. Now add cream and simmer for a few seconds.
12. Add sauteed methi and grilled paneer.
13. Mix everything gently, and let the curry cook for 3-4 minutes. 
14. If gravy gets thicker add couple of TBSP milk.
15. Just before you switch off the heat, add mango cubes.
16. Mix well and garnish it with the almond slivers and coriander.
17. Serve hot with naan, roti or paratha.
18. Enjoy!

NOTES:

Not a fan of methi, you can omit it totally.
Instead of fresh mango, you might like to use pineapple pieces.

Calories
380.51

Fat (grams)
32.14

Sat. Fat (grams)
11.65

Carbs (grams)
14.32

Fiber (grams)
2.82

Net carbs
11.50

Sugar (grams)
6.96

Protein (grams)
11.98

Sodium (milligrams)
479.36

Cholesterol (grams)
53.74

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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