Photo used for illustrative purposes
“A fruity, nutty, creamy, sunshiny delight, this dish is a real lift to the senses. Make sure you get large, ripe mangoes for optimum flavour. It is easily doubled to serve four.”
Paneer, cashew and mango curry
2 tbsp vegetable oil
½ tsp black mustard seeds
1 red onion, roughly chopped
2.5cm 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
½ tsp ground turmeric
¼ tsp chilli powder
1 tsp salt
1 tsp sugar
225g paneer, chopped into small chunks
½ large mango, flesh diced into 1cm pieces
50g cashew nuts
50g coconut cream
100ml water, or as needed
Lemon juice, to taste
Handful of fresh coriander, roughly chopped
1. 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.
2. Add the chopped ginger, garlic and green chilli, cook for 2-3 minutes, then add the ground spices, chilli powder, salt and sugar.
3. 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.
4. Season with lemon juice and garnish with the chopped coriander before serving.