Paneer, Cashew & Mango Curry

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

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
Vegetarian
Gluten-free

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