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.
📖 Recipe
Badami Methi Mango Paneer
Ingredients
- 250 grams paneer cut into cubes
- 150 grams fresh fenugreek leaves methi, chopped
- 100 grams ripe but firm mango cut into cubes
- 3 to 4 tablespoons oil or ghee
- salt to taste
- 5 to 6 tablespoons almonds soaked and peeled
- 100 millilitres single cream
- 1 large onion finely chopped
- 7 to 8 garlic cloves
- 3 to 4 green chillies
- 1 tablespoon ginger crushed
- 1 teaspoon dried fenugreek leaves kasuri methi
- ½ teaspoon cardamom powder
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 tablespoons ground cumin and coriander
- ½ teaspoon garam masala
- ½ teaspoon kitchen king masala optional
- 1 large tomato chopped
- 1 tablespoon almond slivers for garnish
- fresh coriander for garnish
Instructions
- Heat 1 tablespoon oil or ghee in a kadai or frying pan.
- Add the garlic, onion, green chillies, and ginger. Sauté for 5 to 6 minutes until softened.
- Add the chopped tomato and soaked almonds. Cook for a further 4 to 5 minutes.
- Transfer the mixture to a blender and blend into a smooth or slightly coarse paste.
- In a separate pan, heat 1 tablespoon oil or ghee and sauté the fresh methi leaves for 3 to 4 minutes. Remove and set aside.
- Heat the remaining oil or ghee in a heavy-bottomed pan or kadai.
- Add the almond paste and cook for 2 to 3 minutes, stirring frequently.
- Stir in the cardamom powder and kasuri methi.
- Add the red chilli powder, turmeric powder, ground cumin and coriander, garam masala, Kitchen King masala (if using), and salt. Cook on low heat for a few minutes.
- Meanwhile, lightly brush the paneer cubes with oil and grill on a griddle, tawa, or grill pan until lightly golden on both sides.
- Once the gravy begins to release oil around the edges, stir in the cream and simmer briefly.
- Add the sautéed methi leaves and grilled paneer cubes. Mix gently.
- Simmer for 3 to 4 minutes. If the gravy becomes too thick, add a few tablespoons of milk to loosen it.
- Just before turning off the heat, add the mango cubes and stir gently.
- Garnish with almond slivers and fresh coriander before serving.
Notes
- Add the mango at the end of cooking to retain its shape and sweetness.
- If you are not a fan of methi, you can omit it entirely.
- Fresh pineapple can be used instead of mango for a different flavour variation.
- Serve with naan, paratha, roti, or jeera rice.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This is the kind of curry I make when I want to put something on the table that looks and tastes like it came straight out of a proper restaurant kitchen. Beautifully rich and velvety texture that feels really luxurious.
cookingwithsapana says
I have never cooked with ripe mango in curry form. This badam methi paneer sounds super exotic with mangoes.
code2cook says
This paneer recipe looks really great, I heard bedami oori but this also exist did not know. Looks so inviting with that naan.
Shobha says
It is a perfect party dish .. so rich and scrumptious.
Hollywood says
This sounds like a great summer dish. Love the addition of mango and the natural sweetness it brings to this paneer recipe!
jcookingodyssey says
Thanks Hollywoood, yes mangoes makes everything nice 🙂
Michele says
Im inspired by the use of mangos in this. I have seen so many good ones at the market but never know what to make with them! I just printed the recipe so I can shop for the ingredients to make it this weekend... thanks
jcookingodyssey says
Thanks Cecered for the comment. Let us know how it turns out for you.
Michelle says
The blue tray you used here looks beautiful with this dish! SO many flavors going on here.
jcookingodyssey says
Thank you Michelle 🙂 many flavours dances here.
Unknown says
This looks amazing. I love paneer, it's so good at absorbing flavours. The colours in this dish contrasting with the blue background looks so tasty.
jcookingodyssey says
Thank you Angela 🙂 yes that is why paneer so so good in savory and sweet recipes.
Unknown says
Your photos are absolutely gorgeous and this curry looks to die for! I've never tried paneer but always wanted to!
jcookingodyssey says
Thank you Emily for the kind words. If you get chance please do try paneer, I am sure you'll like it:)
Fab Food 4 All says
Oh my goodness I am literally drooling over my keyboard, this curry looks so incredibly delicious, your photographs really do it justice:-)
jcookingodyssey says
Thanks Camilla:) You made my day.x
cindy says
Wow, your pictures are beautiful! I am always looking for new recipes to try! I can't wait to try this!
jcookingodyssey says
Thanks Cindy for a lovely comment. Please do try and let us know how it turns out for you:) happy Cooking x
patty@pattysaveurs.com says
A lovely recipe, would love to give it a try 🙂
patty@pattysaveurs.com says
A delicious looking recipe, would love to give it a try 🙂
jcookingodyssey says
Please do and let me know if you try it out :)x
Unknown says
Paneer curries were my absolute favourite type of curry I ate when I was in India. I've never cooked with it myself though. Definitely going to see if I can get my hands on some of it and give this recipe a try. It looks amazing!
jcookingodyssey says
Thank you Nicola for a lovely comment. If you want to give it a try I would recommend to prepare palak paneer or matar paneer, simple and straight forward recipe. hope you like it :)x