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A finger licking paneer gravy dish made using fresh ripe mango pulp & coconut milk as gravy base. Spicy, tangy & pungent. This is the best way to bid adieu to the mango season & welcome the rains
Wowww....Yummyyy...
Cut the Paneer in 1 inch cubes & place them in a bowl. Add capsicum cubes.
To this add salt, red chilli powder, turmeric powder and coriander powder.
mix well and set aside for 5 minutes
Heat 2 tablespoons ghee in a pan
Add mustard seeds and allow them to travel
Next add shahi jeera and. Saute for 20 seconds curry leaves.
Add the chopped onions and green chillies. Saute till the onion turns pink.
Then add the ginger garlic paste and cook until the raw smell is gone.
Now add the Paneer & Capsicum cubes & roasted cumin powder. Saute for 3 minutes.
Next goes in the mango pulp, coconut milk & garam masala.
bring this to a boil, then lower the flame & simmer for 3 minutes.
Our Paneer Mango curry is ready. Serve hot with naan & steamed rice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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