Paneer, Cashew & Mango Curry

Name: Paneer, Cashew & Mango Curry
Yield: Serves 2
Cuisine: Indian
Ingredients: 2 garlic cloves, finely chopped or crushed; 2.5 cm/1 in piece of fresh ginger, peeled and finely chopped; 1 green chilli, finely chopped; handful of fresh coriander/cilantro, roughly chopped; 100 ml/3½ fl oz/scant ½ cup water, or as needed; 50 g/2 oz/scant ¼ cup coconut cream; ½ large mango, flesh diced into 1cm/½in pieces; 2 tbsp vegetable oil; 1 tsp salt; ½ tsp ground turmeric; ½ tsp black mustard seeds; 1 tsp sugar; lemon juice, to taste; 225 g/8 oz paneer, chopped into small chunks; ¼ tsp chilli powder; 50 g/2 oz/⅓ cup cashew nuts; 1 red onion, roughly chopped; 1 tsp ground coriander; 2 tbsp garam masala; 1 tsp ground cumin

Preparation info

Serves
2

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

A fruity, nutty, creamy, sunshiney delight, this dish is a real lift to the senses. Make sure you get large, ripe mangoes for optimum flavour. Your summertime supper sorted! It is easily doubled to serve four.

Ingredients

2 tbsp vegetable oil
½ tsp black mustard seeds
1 red o

Asia
India
Supper
Gluten-free
Vegetarian

Method

Heat the oil in a large non-stick pan that has a lid over a medium heat. When hot, add the mustard seeds and let sizzle, then add the onion and cook for 5–6 minutes, or until starting to soften.
Add the chopped ginger, garlic and green chilli, cook for 2–3 minutes, then add the ground spices, chilli powder, salt and sugar.
Add the paneer and cook for