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A unique and delightful curry where soft paneer cubes are simmered in a creamy, tangy mango gravy. This sweet and savory dish is a surprising twist on traditional Indian curries, perfect for a special meal.
For 4 servings
Prepare Pastes and Paneer
Build the Masala Base
Cook the Gravy
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A unique and delightful curry where soft paneer cubes are simmered in a creamy, tangy mango gravy. This sweet and savory dish is a surprising twist on traditional Indian curries, perfect for a special meal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 428.46 calories per serving with 14.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Serve
Replace paneer with firm tofu (pan-fried), ghee with coconut oil, and fresh cream with full-fat coconut cream or cashew cream.
Substitute the cashew paste with a paste made from 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus).
For a more decadent curry, add 2 tablespoons of crumbled khoya (milk solids) along with the onion and sauté until it dissolves.
Increase the amount of green chilies and add a pinch of black pepper along with the garam masala for extra heat.
Paneer is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
Mangoes are rich in Vitamin C and Vitamin A, powerful antioxidants that help strengthen the immune system and protect the body against infections.
The use of cashews and ghee provides monounsaturated and healthy saturated fats, which are important for brain health and energy production.
Spices like cumin, coriander, and ginger have been traditionally used in Indian cuisine to stimulate digestive enzymes and promote gut health.
One serving of Paaro Mangkho contains approximately 440-480 calories. This is an estimate and can vary based on the specific ingredients used, such as the type of cream and the amount of ghee.
Paaro Mangkho is a rich and indulgent dish. While it contains beneficial ingredients like protein-rich paneer, vitamins from mango, and healthy fats from cashews, it is also high in calories and saturated fat from ghee and cream. It's best enjoyed in moderation as part of a balanced diet.
Yes, absolutely. To make it vegan, substitute paneer with firm tofu, ghee with a neutral oil or coconut oil, and fresh cream with full-fat coconut milk or a thick cashew cream.
Sweet, non-fibrous mango varieties work best. Alphonso, Kesar, or even Ataulfo (Champagne) mangoes are excellent choices as they provide a vibrant color and a smooth, rich puree.
Yes, you can prepare the gravy up to the point before adding paneer and cream and store it in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, add the fried paneer, simmer, and then finish with fresh cream and kasuri methi.
To balance excessive sweetness, you can add a squeeze of lime or lemon juice, a pinch more salt, or a bit more red chili powder. A small amount of plain yogurt (if you have it) can also help cut the sweetness and add tang.