Mango paneer curry in coconut milk

Mango paneer curry in coconut milk is a light and delicious option to use up those over ripe mangoes before the season ends. Paneer, a staple in most Indian homes gets a refreshingly light makeover with this delicious curry. Paneer in a hot and sweet mango coconut milk gravy. A tadka (tempering) of mustard seeds,ginger, red chilies and copious amounts of curry leaves, turns this simple curry into something worth relishing with every bite! PS: easily turn this curry into a delicious vegan version by swapping tofu for paneer.

mango paneer curry with coconut milk

Things have been amazing for me!! I just finished hosting my first pop up dinners. Two pop ups to be exact and to say that it was overwhelming is going to be an understatement. I will try and do justice to the feeling of immense satisfaction that feeding sixty of the choicest palate’s of my city gave me. May be even do a separate post about how to host your own pop ups. But for now, lets just say I took a week to bask in the sheer happiness of it and give my body and mind time to recoup too. 

mango paneer curry with coconut milk

So we are at the fag end of mango season. Heck truth be told the markets are almost bereft of the good mangoes. Luckily for me, the humongous mango parcel I received from my family farm is helping me tide over. Honestly though, how much dessert can one have? Especially when you are supposed to be slogging at the gym and cutting back on sugar. Fact of a food blogger’s life – this scenario just doesnt work out. I knew I wanted to use up the mangoes soon. Preferably in a non- dessert version. And given my daughter D is a maniac for paneer and me a total sucker for coconut milk, I decided to wing it and make this beautiful Mango paneer curry in coconut milk. 

mango paneer curry with coconut milk

I know I know! Mango paneer curry in coconut milk??? Really?? Yep. Really. I agree it does sound a little out there, but take my word for it, it doesn’t taste like a sweet dish at all. In fact mango puree used in this Mango paneer curry in coconut milk is treated like a tomato puree used in most Indian curries. Its then flavoured with ginger-garlic- green chilli paste, cooked in coconut milk for a lighter option (use cream if you wish to) and finally given a tempering that can make anyone swoon! I am talking mustard seeds, copious amounts of curry patta, hing, dried red chili. Doesn’t that sound perfect? Oh but hang on.. I am not through taking you on a “bursting with flavor” tour yet. I garnished this with a dollop of coconut cream, fresh coriander and coconut pieces and a couple of small dashes of tabasco! Yowza!!! 

mango coconut paneer

This Mango paneer curry in coconut milk is just sublime. The sweetness of the mango and coconut milk blends together beautifully in this slow simmered quintessential indian curry. That tadka just makes things more exciting and the tabasco, well that will quicken your heart beats with every mouthful. Its a perfect combination of hot and sweet, light yet filling, perfect with flatbreads or rice. 

mango paneer curry with coconut milk

I went the whole shebang and served it as a part of this everyday thaali that will be up on the blog soon. 

Whatever your reason, either coz you are a paneer maniac or a mango fanatic, this Mango paneer curry in coconut milk is the perfect blend for you. Give it a try. Keep your mind and palate wide open, let go of the preconceived notions about mango as a dessert ingredient and sink into the pillowy richness of this Mango paneer curry in coconut milk. You wont regret it. Promise. 



mango paneer curry with coconut milk

Mango paneer curry in coconut milk

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. 

Course mains
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 250 gms fresh paneer or tofu
  • 2 tbsp ginger-ginger-chili paste
  • 150 ml light coconut milk
  • 1 cup mango puree , fresh or canned
  • 2 tsp dried red chili paste
  • 1 tsp tamarind paste
  • salt and pepper as per taste
  • 1 tsp roasted cumin powder

For the tadka (tempering)

  • 1 tsp mustard seeds
  • 2 whole dried red chili
  • 20 fresh curry leaves
  • 1 large pinch hing (asofoetida)
  • 1 tsp oil

For garnish

  • 1 tbsp coconut cream or even yogurt
  • few flakes of chopped tender coconut
  • dash of Tabasco
  • fresh corainder


  1. 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.

For the curry

  1. 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. 

  2. 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. 

  3. 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.

  4.  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.  

For tempering: (do this atleast 10-15 mins before serving)

  1. 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. 

For serving:

  1. 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.