Paneer, cashew and mango curry recipe
This paneer, cashew and mango curry is a wonderfully tasty vegetarian recipe that even the staunchest meat-eaters will enjoy. With only a few steps to follow, it's surprisingly easy to make – and it's easily doubled to serve four hungry people.
Perfect for a warming January pick-me-up, the recipe comes from the new Meat Free Mowgli cookbook by Nisha Katona, founder of the UK's fabulous Mowgli Street Food restaurants.
Nisha says: "A fruity, nutty, creamy, sunshine-y delight, this dish is a real lift to the senses. Make sure you get large, ripe mangoes for optimum flavour."
Ingredients
- 2 tbsp vegetable oil
- 0.5 tsp black mustard seeds
- 1 red onion, roughly chopped
- 1 x 2.5cm/1in piece of 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
- 0.5 tsp ground turmeric
- 0.2 tsp chilli powder
- 1 tsp salt
- 1 tsp sugar
- 225 g paneer, chopped into small chunks
- 0.5 large mango, flesh diced into 1cm/½in pieces
- 50 g cashew nuts
- 50 g coconut cream
- 100 ml water, or as needed
- 1 squeeze of lemon juice, to taste
- 1 handful of fresh coriander (cilantro), roughly chopped
- 2 tbsp vegetable oil
- 0.5 tsp black mustard seeds
- 1 red onion, roughly chopped
- 1 x 2.5cm/1in piece of 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
- 0.5 tsp ground turmeric
- 0.2 tsp chilli powder
- 1 tsp salt
- 1 tsp sugar
- 7.9 oz paneer, chopped into small chunks
- 0.5 large mango, flesh diced into 1cm/½in pieces
- 1.8 oz cashew nuts
- 1.8 oz coconut cream
- 3.5 fl oz water, or as needed
- 1 squeeze of lemon juice, to taste
- 1 handful of fresh coriander (cilantro), roughly chopped
- 2 tbsp vegetable oil
- 0.5 tsp black mustard seeds
- 1 red onion, roughly chopped
- 1 x 2.5cm/1in piece of 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
- 0.5 tsp ground turmeric
- 0.2 tsp chilli powder
- 1 tsp salt
- 1 tsp sugar
- 7.9 oz paneer, chopped into small chunks
- 0.5 large mango, flesh diced into 1cm/½in pieces
- 1.8 oz cashew nuts
- 1.8 oz coconut cream
- 0.4 cup water, or as needed
- 1 squeeze of lemon juice, to taste
- 1 handful of fresh coriander (cilantro), roughly chopped
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- 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 3-4 minutes, or until starting to colour all over, then add the diced mango, cashews, coconut cream and measured water. Cover with the pan lid and simmer for 6-8 minutes, or until the paneer is cooked through, adding a splash more water if needed.
- Season with lemon juice and garnish with the chopped coriander (cilantro) before serving.
Recipe extracted from Meat Free Mowgli by Nisha Katona (Nourish Books, £25). Photography by Gareth Morgans.
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