Mango paneer curry in coconut milk is a light and delicious take on the usual curries. A simple and easy dish that can be ready in 20-30 mins.
Start by making the ginger garlic paste and dried red chillie paste. I usually have jars of these in my refrigerator as these are staples in Indian cooking.
But here's a simple guideline in case you are new to this.
Ginger garlic chillie paste : Grind 2 inch gingerroot, 10 garlic cloves, 4 green chillies in a little mustard oil and a pinch of salt. Grind well. Store in an airtight jar in fridge.
Dried red chillie paste : Soak 12-15 dried red chillie in water for 30 mins.
Heat a wok with some oil. Add 4-5 garlic cloves to it. Add the dried red chillie and stir for 2 mins. Remove and cool. Grind it all up. Store in fridge.
Use as mentioned in the instructions.
Chop the paneer or tofu into 1.5 inch batons. Lightly sprinkle over with kashmiri red chili powder , salt and roasted cumin powder. Heat a grill pan. Add a little oil and lightly grill the paneer batons 2-3 mins per side. Remove and set aside.
While thats happening, start by heating 2 tsp of canola or vegetable oil in a kadhai or cauldron. Add the ginger garlic paste and saute till the raw smell leaves. Add the dried red chillie paste too.
After 2-3 mins, add the tamarind paste and the ripe mango puree, the roasted cumin powder, salt and pepper and cook till the mango thickens and starts to leave some oil at the sides.
Pour in the coconut milk on low flame and mix well. Reduce flame and add the paneer (tofu) batons. COok for 5 mins. Switch off the flame.
Heat a small tadka pan with a tsp oil.
Add the mustard seeds, dried red chillie, hing and curry leaves. Let them splutter. Pour the whole thing into the curry and cover with a lid immediately.
Let rest for 10 mins.
Divide into bowls. Now dollop a tsp of coconut cream on the curry. Garnish with some fresh coriander leaves, tender coconut bits and dashes of tabasco for more heat if desired.